As an indonesian. That looks pretty good. But I can make it even better. 1. You need more oils to sautee the spices. 2. You need extra spices (ginger, galangal, and a bit of turmeric & star anise). Don’t use blender or food processor. Just smash it. 2. You need to fry the chicken first with high heat to get a crispy skin (but still medium raw inside). 3. After that, put the chicken into the wok along with the sauted spices and smashed extra spices. Add some water, kecap manis, and salt. Close the wok with a lid. And cook with a high heat for 10 minutes. 4. Open the lids, shrink the heat, cook it for another 5-10 minutes until the liquid reduced. 5. Now you have a full taste of ayam kecap.
This dish looks easy and delicious. i'll definitely try to make it. Your presentation is very pleasant to watch and you give good explanations. Thanks Ruby and keep posting more videos.
Greetings from Germany ... Watch your videos very often ... Well explained, even with little knowledge of English, easy to understand. And the recipes are really good 👍
It is not 'kicap', it is kecap. That is how it is spelled on the bottle. Pronounced keh-chahp if you are english speaking. Primarily 2 kecap are featured in stores, kecap manis (sweet) and kecap asin (salty). The asin is what we normally think of as soy sauce. Tomato ketchup is called 'saus tomat' (tomato sauce).
I will have to postpone my ajam ketjap to tomorrow, because I( discover that I have no kemiries in the house. but there are two things in your cooking that make me happy: Your wireless blender!! I allso have two mortars, and I use them a lot! You dont peel the chicken! I see far to many recipes nowadays where they make curries with deboned and skinned chicken or chicken breasts. I love the fat, that is what gives the flavour,
Hello helloooo school of wok excellent video as always hope you guys are doing well really enjoying your videos a lot awesome videos as always can't wait for new videos go get em tiger.😺😺😺
Ruby presents very well and we may mistake her to have spent time in South East Asia. Kecap is derived from the colloquial word for Ketchup (Kichap) which should be the correct pronunciation of the word.
I have heard, and seen writing, of the name for the mentioned sweet soy sauce in many forms. It all depends on where you are from, and what you are familiar with. For example, here in The Netherlands it normally states "Ketjap" on the bottle... If a French or German person would try to pronounce it as Dutch people do, it will sound completely different.
Sometime in the early '70s, the Malay language officially took on the Indonesian spellings bringing both languages closer. So, 'c' may be 'ch' phonetically, adding to the confusion. South East Asia is the epicentre where culture and food of China, Malay and India met and evolved into a unique form. Kitchap, (Kecap) is central to all this.
WOW !!! This looks so delicious !... I would eat it with not only plain steamed rice, but also polenta - YES, polenta goes so well with some heavy-flavoured Indochinese and Chinese dishes. (People in Western China also eat plain polenta/grits as a staple. Also, I would use a big silicon spoon spatula to scrap up and clean up all the delicious sauce... Ha ha!). Thank you !!
That looks SOO good! Ruby's going-out is such a loss for S-o-W! I really miss her indian recipes and wonder why she left. Personal reasons I reckon. Still, Cher makes an awesome addition to your crew! Keep up the good work! Greetings from Bochum, Northrhine-Westphalia, Germany
you should of deep fried the chicken first, yes it does taste good even without deep frying, but if you dont eat it right away, then it doesnt taste very good, because the chiken gets too soggy, trust me, im a ayam kecap afficionado 😂😂
@@TheSurfingAlien I agree that it is a really pointless comment but I think I can take a stab at why it was given or at least what I did not like. First of all to call something "so English and so gross" isn't very nice. I'm not English so didn't bother me too much but he might be. More important is the cultural divide between a handful of countries and the rest of the world, sloppy chicken skin. If you are anywhere in Europe or the Americas ... or most of Africa, Middle East, pretty much anywhere but a few countries in Asia. If you serve chicken with skin on, make it crispy or most people will not eat it.
@@hanstun1 I think the "so English and so gross" was a reference to the combining of the prepared dish with chips, I believe it was a remark made in good fun because English people seem to like chips to go along with many dishes. But hey, I like slow-cooked red cabbage with a meatball and Basmati rice instead of boiled potatoes. In The Netherlands that might be considered as a "gross" combination, but I do not take offence. As for the chicken skin... the fact that one does not like it "sloppy" style, regardless of one's origin or preferences , does not call for the "Terrible cooking demo" comment.
@@TheSurfingAlien Nothing calls for unsubstantiated criticism. I never thought she said the 'English and gross" comment in an attempt to be derogatory or rude but that is how it comes across. "Terrible cooking demo" sounds like someone got pissed off at something and I can't really think of anything else that would achieve that.
