My Collections of Original Indonesian Recipes...

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In this blog i dedicate to give you the best of Original Indonesian Recipes...

Indonesian food comes from many sources of ingredients and spices, from various kinds of chillies, ginger, shallot, turmeric to coconut milk. Combining those natural spicy ingredients provides you unique dishes from Indonesia, the islands of spices...

To All food lovers, I really encourage you to try the taste of Indonesian foods, most of them are spicy and have exotic tastes you've never experienced before, I'm serious...
They're really worth trying... :)

Ayam Goreng Mbok Berek (Javanese Fried Chicken With Fragrant Chilli Sambal )

Finally the secret revealed...

Ayam Goreng Mbok Berek is Indonesian legendary Fried Chicken Franchise Restaurants. It's like the Indonesian version of Colonel Sanders (KFC). Mbok Berek started her business in Jogjakarta, one of the most exotic places in Indonesia. Her real name was "Nini Ronodikromo". Her friendly name as "Mbok Berek" began from one of her children that often cried loudly (tantrum). In Javanese language they called such cry as "Berek-Berek". So from time to time people around her began to call her "Mbok Berek". The name surely brought her fortune until today, because of its uniqueness and easiness to be pronounced.

Mbok Berek Fried Chicken is actually an evolved version of Ayam Goreng Kalasan (traditional jogjakarta fried chicken). The business campaign slogan of Mbok Berek is "Ayam Desa Masuk Kota" or in English "Countryside Chicken Entering Town".

Anyway let's go to kitchen now...

  • 8 eschalots chopped
  • 3 cloves garlic chopped
  • 4 candlenuts
  • 1 teaspoon salt
  • 2 cups unsweetened coconut water
  • 2 teaspoons ground coriander
  • 1 piece fresh galangal bruised -- (5 cm)
  • 3 salam leaves - optional
  • 1 whole fresh chicken cut into 10 serving pieces
  • with a cleaver or 1kg chicken pieces
  • 2 cups oil for deep-frying

Fragrang Chilli Sambal (Sauce):
  • 4 large red chillies chopped -- (4 to 6)
  • 8 eschalots chopped
  • 2 cloves garlic chopped
  • 1 piece fresh galangal -- (1 cm)
  • 1 1/2 teaspoons finely chopped palm sugar
  • 1 teaspoon dried shrimp paste
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons vegetable oil
  • 1/8 teaspoon freshly grated nutmeg
  • 2 stems fresh lemon grass bottom 10cm only --
  • cut in half
  • bruised
  • 2 salam leaves - optional
  • 1/4 tamarind juice

  • 1 large red or brown onion instead of eschalots
  • replace candlenuts with 4 raw unsalted macadamia nuts or 8 cashews
  • replace coconut water with 1 cup water and 1 cup chicken stock if desired
  • Use soft brown sugar instead of palm sugar

How to:
  1. Make the sambal by processing the chillies, eschalots, garlic, galangal, sugar, shrimp paste, and salt in a spice grinder.
  2. Heat oil in a wok or saucepan and fry ground mixture nutmeg, lemon grass and salam leaves 4 minutes.
  3. Add the tamarind juice, simmer 30-60 seconds.
  4. Remove lemon grass and salam leaves.
  5. Transfer sambal to four small sauce dishes and leave to cool.
  6. Prepare chicken by processing eschalots, garlic, candlenuts, and salt to a smooth paste, in a food processor, or spice grinder.
  7. Add a little of the coconut water if needed to keep the blades turning.
  8. Heat a wok for 30 seconds then add the ground mixture, coconut water, coriander, galangal, salam leaves, and chicken pieces.
  9. Bring to the boil, reduce heat and simmer uncovered until chicken is just tender 15-20 minutes.
  10. Drain chicken and dry thoroughly with paper towel. Heat a wok for 30 seconds, then add the oil.
  11. When very hot, deep fry the chicken, turning frequently until golden brown, 2 minutes.
  12. Drain and serve with the Fragrant Chilli Sambal.
This recipe originated from Central Java about 30 years ago. Now Mbok Berek Restaurant Chain is being franchised under "PT. Weling Simbah Wulung".

The recipe is exported out from "Master Cook". Find out more Superior Recipes in MasterCook. Perhaps it's The Best Cooking Software available today...

Recipe source:

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Empal Suwir (Fried Shredded Beef)


1 kg Gerello/Top side

3 tsp Salt

3 tsp Pepper

3 tsp Coriander powder

3 cloves Garlic

2 tbsp Oil

1 tsp Turmeric powder or 3 cm Turmeric


2 tbsp fried onions

  1. Flatten the garlic and crush the turmeric if you use stick turmeric.

  2. Heat in a pan the water an cook the meat slowly together with the salt, the pepper, the coriander, the garlic and the turmeric until done.

  3. Shred the meat using a fork.

  4. Heat in a wok the oil and fry the meat dry and crispy.

  5. Sprinkle the friend onions on top.

Find out more Amazing Indonesian Recipes and Stories behind them:

The Indonesian Kitchen : Recipes & Stories...

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Recipe is adapted from: