Ayam Bakar Padang

Ayam Bakar Padang
Prepare ingredients.
Put chunks of 1 red onion to a food processor.
Add 3-4 garlic cloves.
Add the chili peppers (at will).
Add chunks of 2 centimeters of ginger.
Add 5 candlenuts.
Add 1 teaspoon of cumin seed powder.
Add 1/2 teaspoon of pepper powder.
Add 1 teaspoon of turmeric powder.
Add 1-2 teaspoons of salt.
Grind the spice mix finely.
Cut the chicken breast-side.
Open the chicken breast.
Turn the chicken and flatten (press the center with hand).
Heat 2-3 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Add pieces of 1-2 stalks of lemon grass.
Add 3-5 cloves.
Add 2-3 kaffir lime leaves.
Add 1 cinnamon stick.
Fry the spices until they start to get fragrant.
Add the chicken to the wok.
Pour 250 milliliters of coconut milk over the meat.
Bring to a boil.
Reduce heat to medium.
Continue cooking.
Add juice of 1/4 lime.
Cook until half the liquid has evaporated.
Preheat the grill and grease the grill grate with oil or butter.
Put chicken meat onto the grill.
Grill until they are golden brown.
Prepare servings.
Add a chicken part to a portion of cooked rice.
Add tomato wedges (optional).
Serve with chili sauce.


Ayam Bakar Padang (grilled chicken Padang) with spicy seasoning has a distinctive flavor. Spicy flavor is wrapped with a savory taste of native coconut milk and spices derived from natural herbs such as ginger, lemongrass and kaffir lime leaves to make recipes indigenous grilled chicken is favored by many people of Indonesia.


1 whole chicken
1 onion (or red onion)
3 cloves garlic (3-4 cloves)
  chili peppers (at will)
2 ginger (2 cm)
5 candlenuts (substitute: almonds)
1 teaspoon cumin seed powder
1⁄2 teaspoon pepper powder
1 teaspoon turmeric powder
1 teaspoon salt (1-2 teaspoons)
1 lemon grasses (1-2 stalks)
3 cloves (3-5)
2 kaffir lime leaves (2-3)
1 cinnamon stick
250 milliliters coconut milk
1⁄4 lemon or lime
2 tablespoons cooking oil (2-3 tablespoons)
  tomatoes (optional)
  cucumber (optional)