Ayam Pangang Menada - hot and spicy chicken

Ingredients

• 1chicken
• 1lime
• 45 ml (3 tbsp)oil
• 1lemongrass stalk
• 3salam leaves (listed as Thai basil)
• 2pandan leaves
• 20 ml (4 tsp)kecap manis (sweet soy sauce)
• 4tomatoes
• 250 mlwater
• 10 ml (2 tsp)salt
• 5large red chillies
• 11shallots
• 5 cmginger
• 3 clovesgarlic

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into pieces and rub them with the lime.

2. 2

   Prepare the tomatoes

   Peel the tomatoes and cut them into pieces.

3. 3

   Grind the spice paste

   Pound or grind the chillies, shallots, ginger and garlic into a paste.

4. 4

   Fry the paste

   Heat the oil in a wok and fry the spice paste for 3 minutes.

5. 5

   Add aromatics

   Add the lemongrass, salam leaves, pandan leaves, kecap manis and tomatoes, then fry for another 5 minutes.

6. 6

   Simmer the chicken

   Add the water, salt and chicken. Simmer for 25 minutes, until the chicken is tender and the liquid has evaporated.

7. 7

   Roast until crisp

   Roast the chicken over a charcoal fire until golden brown and crisp.

What is Ayam Pangang Menada?

Ayam means chicken in Indonesian, and this dish belongs to the Indonesian tradition of seasoning meat with a fragrant spice paste before grilling it. Its Menada name points to Manado-style cooking, known for bold chilli flavours.

This version first simmers the chicken with tomatoes, sweet soy sauce and aromatic leaves, then roasts it over charcoal. The simmering seasons the meat while the final grilling gives it a browned, crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the sweet soy sauce and tomatoes contribute carbohydrates. Oil and the chicken carry much of the fat; serve it with vegetables and a measured portion of rice for a more balanced plate.

The spice paste

Chilli and shallots: these make up the bulk of the paste and bring both heat and savoury sweetness. Grind them with the ginger and garlic so the mixture can fry evenly.

Ginger and garlic: their sharper, warming notes round out the chilli. A well-ground paste also helps distribute their flavour across the chicken.

Why the aromatics matter

Lemongrass and pandan: these add fragrant, grassy notes as the chicken simmers. The salam leaves are listed with Thai basil in the ingredient description; keep the specified leaves together with the other aromatics.

Kecap manis: this sweet soy sauce brings a savoury-sweet depth to the tomatoes and spice paste. Its sweetness also contributes to the chicken’s colour as it roasts.

Simmer before grilling

Even simmering: cook the chicken in the seasoned liquid for 25 minutes, until tender. The recipe’s cue is that the liquid has evaporated, so keep an eye on the wok as it cooks.

Charcoal finish: roast the chicken only after the simmering stage. Turn it as needed over the fire so it browns and crisps without losing the tender texture developed in the wok.

Tomatoes and texture

Peeled tomatoes: cutting them into pieces helps them cook down during the five-minute fry with the aromatics. They add moisture and a gentle acidity to the sweet, spicy mixture.

Crisp outside: the charcoal roast provides the contrast to the tender chicken. The method gives no separate roasting time, so use the stated colour and crispness cues rather than a fixed duration.

How to serve it

Rice is a natural accompaniment for the spicy, sweet-savoury sauce. A simple serving of rice lets the chicken remain the focus while soaking up any seasoning left on the plate.

For a fresher contrast, serve with crisp vegetables or a lightly dressed salad. Keep the sides simple so they complement rather than compete with the chilli and aromatic leaves.

Recipe notes & tips

• Grind the chilli, shallots, ginger and garlic thoroughly for an evenly flavoured paste.
• Fry the paste for the full 3 minutes before adding the aromatics.
• Cut the peeled tomatoes into similarly sized pieces so they cook at a similar pace.
• Watch the wok closely as the liquid reduces, especially towards the end of simmering.
• Use the chicken’s golden, crisp appearance as the cue to finish roasting.

Variations

• Adjust the heat: use fewer large red chillies for a milder paste.
• Add extra lime: serve with lime wedges for a brighter finish.
• Serve with rice: add steamed rice to catch the sweet-spicy sauce.
• Add fresh vegetables: pair the chicken with a crisp salad or cooked greens.
• Use a grill: cook over a charcoal barbecue as directed for a smoky finish.

Common mistakes to avoid

• Roughly ground paste: grind the chillies, shallots, ginger and garlic to a paste so they fry more evenly.
• Skipping the first fry: cook the paste for 3 minutes before adding the other ingredients to develop its flavour.
• Adding the chicken too early: wait until the aromatics and tomatoes have fried for 5 minutes.
• Leaving the liquid unattended: watch the wok as it reduces so the mixture does not cook beyond the stated evaporated-liquid cue.
• Stopping before browning: continue the charcoal roast until the chicken is golden brown and crisp.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout; a hot grill can help refresh the surface.

Frequently asked questions