How to Make Bumbu Ayam Goreng: The Aromatic Indonesian Fried Chicken Marinade

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Bumbu ayam goreng, the heart and soul of Indonesian fried chicken, is a fragrant spice paste that transforms ordinary poultry into a culinary masterpiece. This marinade, bursting with flavors like lemongrass, ginger, and turmeric, infuses the chicken with a beautiful golden hue and a taste that’s both savory and slightly sweet. Ready to elevate your fried chicken game? Let’s dive into the aromatic world of bumbu ayam goreng!

The Ingredients: A Symphony of Flavors

Core Ingredients:

  • 5 shallots, roughly chopped
  • 4 cloves garlic, peeled
  • 1-inch piece of ginger, peeled and sliced
  • 1-inch piece of galangal, peeled and sliced (optional, but adds a lovely citrusy note)
  • 2 lemongrass stalks, white part only, bruised
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon white pepper powder
  • Salt to taste

Flavor Enhancers:

  • 2-3 bird’s eye chilies (optional, for a spicy kick)
  • 1 tablespoon shrimp paste (terasi, optional, adds a pungent umami depth)
  • 1 inch kencur (lesser galangal, optional, adds a unique earthy aroma)

“What if I don’t have…?”

  • No galangal? No worries! It adds a lovely citrusy note, but you can omit it or substitute with a bit of extra ginger.
  • Fresh out of turmeric powder? A pinch of ground saffron will do in a pinch!
  • Can’t find kencur? It’s a unique flavor, but if unavailable, you can still enjoy delicious bumbu ayam goreng without it.

Sourcing Your Ingredients:

  • Most Asian grocery stores carry fresh lemongrass, galangal, and kencur.
  • Shrimp paste comes in blocks or jars and is usually found in the refrigerated aisle.

Tools of the Trade

  • Blender or food processor
  • Mortar and pestle (optional, for a more traditional approach)
  • Mixing bowl

Step-by-Step Guide to Bumbu Ayam Goreng

  1. Blend it up: Combine all the ingredients in a blender or food processor. Add a splash of water (about 2-3 tablespoons) to help create a smooth paste.
  2. Traditional touch (optional): For a more authentic texture, you can pound the ingredients using a mortar and pestle instead of blending.
  3. Marinate and chill: Coat your chicken pieces thoroughly with the bumbu ayam goreng paste. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate deeply.

Article by Family Cuisine

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