22 COMMENTS... read them below or add one

  1. I love Indonesia grilled chicken. I love it that they always boil the chicken with some spices and then grill to perfection. My other favorite is ayam kalasan. Drool!

  2. OMG this is great because I’ve been looking for an alternative to my mums recipe which is well…. Thanks for sharing this one tribe by way of Bee, love you both…
    Cheers

  3. Boa tarde, visitei o seu blog e gostei muito… Gostaria de lhe pedir se pode colocar o link do meu blog no seu…

    Espero que coloque.
    Belo blog!

    Vinhos da Semana

  4. I love chicken cooked or marinated with turmeric. They always taste so great with the exotic taste and aroma. This ayam panggang Sulawesi is a winner!

  5. I have all ingredients except for the tumeric root and lemon basil/thai basil. what would be reasonable substitutes? this looks delicious but i have limited markets in my area.

  6. There’s a little typo in the article that mention: “ayam panggang Sulawesi is an Indonesian dish from a town called Sulawesi, Indonesia.” Sulawesi is actually an island, on the north side of Java island; I thought this might clarify your reader about Sulawesi. Otherwise, this looks great!

  7. This looks really good a bit like ayam percik. If i were to use my broiler how many mins per side? About 5 mins? Can’t wait to try it!

  8. Hi, if i were to marinate the chicken in the sauce overnight and cook it the next day would it be more flavorful? Also after boiling it in the broth until its 3/4 cooked can I transfer it into the oven and broil/grill it? Would it be 5 mins per side? Thanks if u can reply asap…recipe looks really delicious and can’t wait to try it!

  9. This dish should have been named Ayam Panggang Manado so people who knows Indonesia won’t get confused ‘cos there’s another province in southern Sulawesi famous for its cuisine as well and a lot of Indonesian cooking uses coconut for flavour.

    Also there is another famous dish from Manado : Ayam (Chicken) Rica-Rica. It’s rather spicy, uses a lot lemongrass and kemangi (lemon-basil) leave. When you eat it with warm/hot white rice, the taste just ‘explodes’ in your mouth.

  10. Has anyone actually made this and tasted it? Lots of “beautiful picture” comments but…I would like to get some feedback if possible before I venture out where I live in Mexico to round up all the ingredients…

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