If you using oven, i prefer to roast the chicken in low temperature about 150 C for about 1 to 1 1/2 hours until the chicken is tender and the internal temperature is about 75 C, so you need to stop the cooking if the thickest part of the chicken reach about 60-65 because it’s gonna reach anout 75-80 after taken out from the heat and resting. Agressive heat made the grilled chicken surface burned out while the inside still undercooked, so steady and low heat it’s preferred. My grandmother used to grilled the ayam bakar over dry coconut husk charcoal for slow and constant heat. Eversince the chicken is young, so i guess the collagen is breakdown easily by the acid marinade. The chicken was priorly marinated with salt and pepper and a little dash of kaffir lime juice overnight in the fridge.

Ayam pinadar usually made from male ayam kampung for special occation or ceremonial, but the female ones likely found in domestic kitchen consumption.Īyam Panggang Bumbu Napinadar (Succulent and Tender Grilled Chicken with Spicy Blood-Andaliman Pepper Sauce)Īyam bakar namargota-pinadar or grilled chicken buterflied and flatened, if you like you spatchcock it to made it evenly cooked ove the griller. I personaly love the female more to the male chicken for dorect grilling or barbequing because the male tend to be dry and overcoooked. Male ayam kampong or malay chicken got firmer texture and sweet taste while the female got more succulent texture for it’s fattier meat and more sweet flesh compare to the male. Ayam panggang napinadar or grilled chicken with pinadar sauce is so easy to made, First you should prefer the young and junvenile chicken with a small spurs. Andaliman pepper or lada batak is an essential ingredients for kicking Bataknese cuisine Dengke Naniura (Raw Spicy Pickled Grass Carp Fish), Arsik Ikan Mas Khas batak (Spicy Fish Stew) and Saksang Ayam (Spicy Chicken with Blood Stew. Andaliman pepper ( Zanthoxylum acanthopodium native citrusy herbs similiar with Japanese sansho pepper or Chinese szechuan peppercorn that give a refreshing numbning and tangy citrusy flavour.

It’s similiar with saksang or manok dinuguan from Philippine for it’s spiciness and hotness, but chicken napinadar is superior for my licking for it’s andaliman pepper.

Manuk napinadar got several name, it’s also known as ayam napinadar, ayam namargota or simply ayam pinadar.

Resep Udang Ronggeng (MANTIS SHRIMP) (3)Īndaliman Pepper, Native Citrusy, Tangy and Numbning Herbs.

Resep Masakan Bali (BALINESE FOOD RECIPE) (2).

Resep Haisom/ Teripang (SEA CUCUMBER) (5).Resep Cumi Cumi (SQUID,CUTTLEFISH) (18).Resep Burung Dara/Merpati (PIGEON/SQUAB) (6).Homemade CHARCUTERIE (Cured Meat Recipe) (16).

Resep masakan ayam indonesia