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easy Indonesian recipes

Ayam Prune Pedas - Braised Spicy Chicken with Prunes

For Indonesian like myself, I consider Malaysian ayam prune pedas as having a similar characteristic to Indonesian semur. Both dishes use copious amount of soy sauce - we use sweet soy sauce, while Malaysian use dark soy sauce with palm sugar, or gula melaka as it is popularly known in Malaysia - and both dishes use a lot of spice. All I can say is that if you love Indonesian semur, there is no way you won’t love this dish.

Ayam Prune Pedas - Braised Spicy Chicken with Prunes

Ayam Prune Pedas - Braised Spicy Chicken with Prunes

Ayam Prune Pedas - Braised Spicy Chicken with Prunes

Categories:

Cuisine:

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Serves: 8

Ingredients

  • 1 chicken, cut into 8 pieces (I use drumsticks)
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 3 tablespoon oil
  • 2 star anise
  • 2 cloves
  • 1 inch cinnamon stick
  • 2 tablespoon curry powder
  • 1/2 cup water
  • 2 tablespoon oyster sauce
  • 2 tablespoon dark soy sauce
  • 2 tablespoon palm sugar, or to taste
  • 1 teaspoon salt, or to taste
  • 1/2 cup chopped dried prunes (about 8-10 dried prunes)
  • Grind the following into spice paste
  • 100 gram shallot
  • 4 cloves garlic
  • 2 inch ginger
  • 1/4 teaspoon cardamom seed
  • 10-15 dried red chilies, soaked until soft

Instructions

  1. Marinate chicken with salt and turmeric for 15 minutes.
  2. Heat oil in a wok/frying pan and pan fry chicken until the skin is golden brown, about 8 minutes. Set aside.
  3. Fry star anise, cloves, cinnamon stick, and spice paste until fragrant, about 3 minutes.
  4. Add curry powder, and cook for another 2 minutes.
  5. Pour water, add oyster sauce, dark soy sauce, palm sugar, and salt. Bring to a boil.
  6. Return the chicken into the wok/frying pan, mix well, lower the heat to a simmer, cover and cook until the chicken is fully cooked and has absorbed the sauce. About 20 minutes.
  7. Adjust salt and sugar if needed, then add the chopped prunes and cook for another 3 minutes.
  8. Turn off heat, transfer to a serving plate, and serve with steamed white rice.

Comments

  • Carlo says:

    Is the dark soy and sugar an substitute for kecap manis? Thanks!

    • Anita says:

      Hi Carlo, Malaysian don't exactly have kecap manis, but sure, you can definitely just use Indonesian kecap manis and it will totally work :)

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