Ajam Goreng
Ajam Goreng
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Crispy on the outside, juicy on the inside, Ayam Goreng is a true staple in Indonesian kitchens. It’s the kind of dish people grow up with, easily enjoyed for lunch or dinner, served with warm rice, sambal, and fresh vegetables. Marinated in garlic, turmeric, and fragrant spices, the chicken absorbs layers of flavor before being fried.
With Boembloc, you bring that familiar comfort and bold aroma straight to your table.
Ingredients (3-4 servings)
Ingredients (3-4 servings)
1 Boembloc Nasi Koening
250 g jasmine rice
60 ml coconut milk
340 ml water
Pan Method
Pan Method
Rinse the rice until the water runs clear and drain well.
2. Add the rice, water, coconut milk, and Boembloc Nasi Kuning to a pot. Place over medium heat, cover with a lid, and bring to a gentle simmer, not a rolling boil.
3. Once small bubbles appear, lower the heat. Open the lid, stir once to mix evenly and prevent sticking, then cover again. Keep the rice on low heat for 20–22 minutes, until the liquid is fully absorbed.
4. Turn off the heat and let the rice rest, covered, for 10 minutes.
Remove any leaves and lemongrass, then fluff the rice gently with a fork.
Serve warm, optionally topped with crispy fried shallots and/or thinly sliced lime leaves. Traditionally, it is served alongside fried chicken, tempeh, sliced omelet, raw vegetables, and sambal.
Rice Cooker Method
Rice Cooker Method
Rinse the rice until the water runs clear and drain well.
2. Add the rice, water, coconut milk, and Boembloc Nasi Kuning to the rice cooker. Close the lid and turn on the rice cooker and cook for 10 minutes.
3. Open the lid and stir once to mix everything evenly then close thhe lid. Continue cooking until the rice is done.
4, Once the rice is done, let it rest in the rice cooker with the lid closed for 10 minutes.
Remove any leaves and lemongrass, then fluff the rice gently with a fork.
Serve warm, optionally topped with crispy fried shallots and/or thinly sliced lime leaves. Traditionally, it is served alongside fried chicken, tempeh, sliced omelet, raw vegetables, and sambal.
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