Ayam Bumbu Rujak

Chicken with Sweet and Spicy Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

Flavors of Indonesia

By William Wongso

Published 2016

  • About

Bumbu Rujak is a sweet and spicy sauce. It goes well with almost anything, from protein to fruit. In Javanese taste, the Bumbu Rujak has to taste sweet and salty. A little bit of coconut milk is then used to add savory to the dish. To get the reddish look without the spiciness, simply use large red chilli. If there is no fresh chilli, you can substitute it with red paprika or chilli flakes.


  • 1 whole free range chicken (cut into 8 pieces)
  • 200 ml coconut cream
  • 3 pcs kaffir lime leaves
  • 50 ml cooking oil
  • 40 gr palm sugar
  • 10 gr tamarind paste
  • 5 gr salt (about 1 teaspoon)

Ground Spices

  • 40 gr shallots (about 8 cloves)
  • 30 gr garlic (about 6 cloves)
  • 100 gr red chilli
  • 10 gr ginger
  • 20 gr candlenuts



  1. Dilute tamarind paste with a little water, add salt. Use it to marinate chicken. Set aside for 15 minutes.
  2. In a large pan, sauté ground spices and lime leaves until fragrant. Add coconut milk, stir until the oil starts to separate.
  3. Add chicken into the pan. Cook with medium heat until chicken is tender.
  4. Heat a grill pan or griddle. Brush the chicken with spice paste and grill until it looks a little charred and burnt.