{"id":80050,"date":"2018-04-25T13:20:00","date_gmt":"2018-04-25T06:20:00","guid":{"rendered":"https:\/\/www.medion.co.id\/?p=80050"},"modified":"2025-08-24T21:25:48","modified_gmt":"2025-08-24T14:25:48","slug":"ragam-olahan-ayam-khas-daerah-di-indonesia","status":"publish","type":"post","link":"https:\/\/www.medion.co.id\/en\/news\/variety-of-regional-specialties-of-chicken-in-indonesia\/","title":{"rendered":"Variety of Regional Specialties of Chicken in Indonesia"},"content":{"rendered":"

Each region in Indonesia is unique with various cultures and regional characteristics. In addition to the distinctive language and customs of each region, of course, it has a distinctive cuisine with high taste. Did you know that there are various traditional chicken-based specialties in Indonesia, here are the reviews.<\/p>\n\n\n\n

1. Taliwang Chicken<\/h2>\n\n\n\n

Chicken Taliwang was first introduced by the people of Karang Taliwang in Mataram City, West Nusa Tenggara province. The characteristic of this chicken dish is young native chicken that is mixed with certain spices to give a spicy and savory taste. In serving, Taliwang Chicken is usually accompanied by plecing kale.<\/p>\n\n\n\n

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2. Kalasan Fried Chicken<\/h2>\n\n\n\n

Kalasan Chicken is cooked with coconut milk so that it has a savory and delicious taste. The type of chicken used is native chicken, this preparation is usually equipped with serundeng or grated coconut which is fried and then sprinkled on the chicken.<\/p>\n\n\n\n

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3. Padang Gulai Chicken<\/h2>\n\n\n\n

Padang is one of the cities that has many specialties, especially foods that use coconut milk from real coconuts. Ayam Gulai is one of Padang's thick and delicious recipes, made from various natural spices.<\/p>\n\n\n\n

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4. Pop Chicken<\/h2>\n\n\n\n

Besides Ayam Gulai, Ayam Pop is also a specialty of West Sumatra. The method of processing this chicken is very simple, the chicken is only mixed with spices and boiled using coconut milk. The use of coconut milk makes the texture of the chicken soft and savory.<\/p>\n\n\n\n

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5. Manado Woku Chicken<\/h2>\n\n\n\n

Woku is a typical Manado spice that is rich in flavor and aroma. Various types of ingredients will taste very delicious and fragrant when using this woku seasoning. The dish becomes savory even without the use of coconut milk. Ayam Woku belanga (wok) is one of the variants.<\/p>\n\n\n\n

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6. Cincane Chicken<\/h2>\n\n\n\n

Ayam Cincane is a specialty of Samarinda. It is usually used as the main dish in traditional ceremonies. The method of processing is quite easy, namely native chicken is coated with tamarind water, after that it is fried half-cooked using butter then the meat is cooked using spices and coconut milk until it is absorbed.<\/p>\n\n\n\n

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7. Balinese Seasoned Chicken<\/h2>\n\n\n\n

Ayam Bumbu Bali is one of the typical Balinese dishes that is already quite famous among the public. For the Balinese seasoning itself, you only need galangal, lime leaves, tomatoes, sweet soy sauce, candlenut, shallots, garlic, chili, ginger, salt, and shrimp paste. The native chicken is fried half-cooked and saut\u00e9ed with the spices, then the chicken is fried until cooked with the spices.<\/p>\n\n\n\n

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Variety of Regional Specialties of Chicken in Indonesia<\/p>","protected":false},"author":1,"featured_media":80052,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15,285],"tags":[],"class_list":["post-80050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-berita","category-serba-serbi"],"acf":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/posts\/80050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/comments?post=80050"}],"version-history":[{"count":5,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/posts\/80050\/revisions"}],"predecessor-version":[{"id":86425,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/posts\/80050\/revisions\/86425"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/media\/80052"}],"wp:attachment":[{"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/media?parent=80050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/categories?post=80050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/tags?post=80050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}