Tag Archives: coconut milk

Gulai Ayam

Gulai Ayam is Indonesian dish , it is chicken cooked in rich sauce . The sauce itself made from all kinds of spices , and then the chicken is cooked in it for a good hour , resulting a very tender , full of flavor chicken . As most asian , particulary south east asian dish , they’re not that complicated to do , but they do require lots of spices , herbs , and blending them into a smooth paste . So a mortar pestle or a food processor is a must here . I use food processor for most of my Indonesian cooking .

I grew up in Indonesia , and gulai ayam , although it is not something that i had quite often , it’s delicious , mom used to buy it from the local restaurant , and most of gulai used lamb , instead of chicken . Since lamb is quite expensive here , i thought i should try it using chicken , this is my first attempt of cooking gulai , so i wouldn’t want to spend too much money if it turns out to be a failure .  But this wasn’t a failure , this dish turned out to be pretty delicious ! It is quite easy with a bunch of prep .. mostly are peeling the spices .. but other than that everything comes pretty easy ! My 8 years old son loved it so much he said he could eat this everyday .. lol .. i was quite surprised considering the level of spiciness was quite up there .

gulai ayam


Direction : 

1 whole cut up chicken

3 Tbsp. of canola oil

3 lemon grass , bruised

2 bay leaves

8 whole cloves

1 cinnamon stick

1 star anise

40 grams of galangal

50-60 grams of palm sugar

juice from 1 key lime

750 ml of water

300 ml of coconut milk

Throw these spices all together into mortar pestle , or make it easier , using food processor , let it run for about 2-3 minutes to form a very smooth paste .

60 grams red chilies , i used a mixture of hot korean red pepper and bird eyes chilies

6-8 large shallots , use about 10 if it’s small

5 cloves of garlic

5 candlenuts

5 grams of ginger

5 grams of turmeric

2 tsp. of ground coriander

1/2 tsp. of ground cumin


1. If you’re buying whole chicken , cut it into 8 pieces . Set aside .

2. In a dutch oven , heat up the oil , then stir fry the spice paste , along with lemon grass , galangal , star anise , cinnamon stick and bay leaves , for about 3-4 minutes until it’s really fragrant , under medium heat , keep stirring so it won’t be burnt . Add the palm sugar when it’s almost done stir frying . Then throw in the chicken pieces , mix well until it’s pretty much covered with the spice paste .

3. Add the water , mix well , bring to boil , and turn down to medium low heat for a good 30-45 minutes . When the chicken is done , add coconut milk , adjust the seasoning with salt , and then bring to boil gently again for about 15 minutes . The coconut milk will make it look so rich although you don’t add that much of coconut milk . After 15 minutes , the sauce should be really thick and it’s done , served warm with white rice .

gulai ayam



Ayam Rice Rica

Today’s cooking was Ayam Rica Rica , originally from the city of Manado , in North Sulawesi island in Indonesia . From what i heard people love their food spicy over there , but then again i think most Indonesian love spicy food . This was not a hard dish to make , it’s a bit time consuming just like most indonesian food are . What i meant by time consuming is especially if you don’t have food processor , it will def. take your time to grind the spices into paste . Other than that it’s pretty good .

I also took the time to make a side dish earlier , which is Sambal Goreng Kentang , it is also another indonesian dish , made from potatoes , diced fried potatoes , and then saute in chili spiced paste with coconut milk and lemon grass . Love this dish .. it’s really yummy .



Direction for ayam rica rica : 

1 package of whole cut up chicken , or get a whole chicken and cut it up yourself

For the spice paste :

About 6-7 large shallots

About 5 garlic cloves

About 10-12 thai chilies

2 inches of ginger

1 roma tomatoes

Dump everything in the food processor and pulse until it’s all become smooth paste . Or you can use your mortar pestle to make a paste.  Heat up canola oil in a wok , then fry the spice paste for 4 minutes until it’s fragrant , then add the cut up chicken along with the salt , pepper and sugar , and smashed lemon grass about 2 stalks and smashed 2 inches of galangal . Cover and let it cook medium low for 30-45 minutes , then open the lid and cook out some of the juice and the spice paste becomes very thick and covering the chicken . You don’t need to stir often , but just watch it so it doesn’t burn on the bottom .Adjust your seasoning when it’s done cooking .

Direction for Sambal Goreng Kentang ( Fried diced potatoes in spiced chili paste and coconut milk ) 

About 6-7 medium yukon gold potatoes , diced

250 ml of coconut milk

3 garlic cloves

2 large shallots

1 inch of ginger

smashed 1 inch galangal

smashed 1 lemon grass

1. Deep fry the diced potatoes until it’s light brown on the outside .Set aside

2. In a skillet , heat up canola oil , then stir fry the paste , for few minutes . Add lemon grass and galangal , and coconut milk . Bring to slightly boil , simmer for few minutes until the coconut milk is slightly reduced . Then add the potatoes and mix well .

ayam rica rica sambel goreng kentang