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Malaysian Recipe : Ayam Golek


  • 2kg whole chicken or duck
  • 300 ml thick coconut milk from 1 ½ grated coconut
  • 10g tamarind paste (asam jawa)
  • 2-3 tbsp water
  • 1 tbsp sugar
  • 1 tsp salt, or to taste

Spice paste (ground):

  • 4 pips garlic
  • 3cm ginger
  • 3 stalks lemongrass
  • 2 tbsp coriander seeds
  • 1 tbsp cumin (jintan putih)
  • 1 tsp freshly ground black pepper


  1. Rub some salt and tapioca flour onto chicken and rinse under running water to clean it. Repeat if necessary. Drip dry.
  2. Mix tamarind paste with water and strain. Set aside.
  3. In a wok or large pot, cook the chicken together with the spice paste, coconut milk and tamarind water over a medium heat.
  4. Baste chicken with the gravy occasionally, turning over the bird now and then. Allow to cook until gravy is almost dry.
  5. Transfer the chicken to a baking tray and roast in a preheated oven at 170 degrees C until it is nicely brown all over.
  6. Serve, garnished with hard boiled egg.

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Last Modified: 11/27/11.