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DutchAYAM SETAN (Spicy 'Devil' Chicken)

Ayam Setan (Spicy 'Devil' Chicken), served with white rice, Atjar Ketimoen Bening and a salad of iceberg lettuce, bean sprouts and seroendeng. An Indonesian dish prepared by the Happy Chief Cook.

Ayam Setan, served with white rice, Atjar Ketimoen Bening and a salad of iceberg lettuce, bean sprouts and seroendeng.

A very tasty dish that is worth to make it.
The Ayam Setan is very spicy.
The Atjar Ketimoen Bening cools down the heat of the very spicy dish.

Serves: 4.
Preparation time: 1 hour.


4 chicken thighs with skin,
2 teaspoons satay paste,
2 onions,
2 cloves garlic,
3 to 4 tablespoons peanut oil,
4 to 5 tablespoons sambal oelek or sambal oelek trassie,
1 teaspoon galangal,
0.3 liters of boiling water,
1 chicken stock cube,
2 teaspoons lemon juice or lime juice,
1 to 2 tablespoons sweet soy sauce.


1 lemon or lime,
4 red chilies.


Cut the chicken thighs into 2 parts.
Rub the pieces of chicken in with satay paste.

Chop the onions.

Squeeze the garlic through a garlic press.


Heat the peanut oil and fry the chicken pieces on all sides in 6 to 8 minutes until golden brown.
Take the chicken pieces from the pan.

Fry the onions in the remaining peanut oil until they begin to color.
Spoon the garlic and the sambal oelek (trassie) through.
Add after this immediately the galangal and the boiling water.
Crumble the chicken bouillon cube and stir it through the sauce.
Bring it to a boil and then reduce the heat to a simmer mode.
Place the chicken pieces in the pan again.
Let it simmer slowly for 45 minutes.
Turn over the chicken pieces several times during the simmering.

Place the cooked chicken on a warmed serving dish.
Let the sauce in the meantime just get through cooking.
Add lemon or lime juice to the sauce, and pour the sauce over the chicken pieces.

Directions Garnish:

Cut the red pepper in half lengthwise, but not quite up to the stalk.
Leave about 1 centimeter (0.4 inch) uncut.
Carefully remove the seeds.
Then cut the red pepper lengthwise into thin strips.
Carefully push the strips apart so they open like a flower.

*** Prepare the red chilies a few hours before making the Ayam Setan, then they get the time to form a beautiful flower shape.
By placing them a few hours in ice water when they are cut, the strips will curl up.

Cut ribs in the length of the lemon or lime.
Cut then the lemon or lime into thin slices, and cut those in a nice shape.
Place at each piece of chicken, a slice of lemon.

Side dish:

Serve with the Ayam Setan, dry cooked rice, Atjar Ketimoen Bening and a salad of shredded iceberg lettuce with bean sprouts, sprinkled with seroendeng.


Prepared by the Happy Chief Cook. Posted on July 18, 2011.