Cara masak ayam tulang lunak
Cara masak ayam tulang lunak is a easy Indonesian recipe that serves 5. 300 calories per serving. Recipe by Fyanela channel on YouTube.
Prep: 12 min | Cook: 30 min | Total: 50 min
Cost: $16.63 total, $3.33 per serving
Ingredients
- 2 kg Chicken (with bone) (cut into serving pieces)
- 2 tbsp Coriander (ground) (freshly ground for best aroma)
- as needed portion Indonesian Chicken Seasoning Mix (as shown on screen; typical blend includes garlic, ginger, turmeric, salt, pepper)
- 1 liter Water (for blending) (enough to allow smooth blending of spices)
- 500 ml Water (for cooking) (added to pressure cooker to prevent burning)
Instructions
Prepare the chicken
Trim excess fat, cut the 2 kg of bone‑in chicken into bite‑size pieces and place them in the pressure cooker pot.
Time: PT5M
Blend the spice sauce
Add the coriander, the Indonesian chicken seasoning mix, and enough water (about 1 L) into the blender. Blend until the mixture is completely smooth.
Time: PT5M
Combine sauce with chicken
Pour the smooth sauce over the chicken in the pressure cooker. Add an additional 500 ml of water to ensure there is enough liquid for pressure cooking.
Time: PT2M
Pressure cook – first stage
Seal the pressure cooker, bring it to high pressure over medium‑high heat, and cook until the first whistle (or hissing sound) appears, about 15 minutes.
Time: PT15M
Pressure cook – second stage
After the whistle, reduce the heat to low and continue cooking for another 10 minutes.
Time: PT10M
Release pressure and rest
Turn off the heat, remove the cooker from the burner, and let it sit untouched until all steam has escaped and the pressure indicator drops (about 5 minutes).
Time: PT5M
Finish and serve
Open the cooker, check that the bones are soft and the sauce has fully soaked into the meat, then serve hot with steamed rice or your favorite side.
Time: PT3M
Nutrition Facts
- Calories
- 300
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: High protein, Gluten‑free (if seasoning mix is gluten‑free), Keto‑friendly
Allergens: Coriander
Ingredient Substitutions
- Instead of Chicken (with bone): Chicken thighs, Chicken drumsticks
- Instead of Coriander (ground): Coriander powder, Cilantro seeds
- Instead of Indonesian Chicken Seasoning Mix: Store‑bought chicken seasoning, DIY spice blend
Equipment Needed
- Pressure Cooker
- Blender
- Measuring Cup
- Knife
- Cutting Board
- Wooden Spoon
Critical Steps — Do Not Skip
- Blend the spices until completely smooth; grainy texture will affect sauce absorption.
- Add the extra 500 ml of water before cooking to prevent the sauce from scorching.
- Cook for 15 minutes until the first whistle, then continue for an additional 10 minutes.
- Allow the pressure cooker to sit until all steam has fully released before opening.
Chef Tips from the Video
- Use fresh coriander rather than pre‑ground for a brighter flavor.
- If you have an Instant Pot, use the 'Manual' high‑pressure setting for 15 minutes, then natural release for 10 minutes.
- Serve with a squeeze of lime to cut through the richness.
Troubleshooting
Sauce is too thick and sticks to the bottom.
Add a splash more water (50‑100 ml) and stir; ensure enough liquid was added before sealing the cooker.
Bones are still hard after cooking.
Extend the second cooking stage by 5‑10 minutes; the extra time softens the connective tissue.
The cooker does not whistle.
Check that the vent is not blocked and that there is sufficient liquid; add another 100 ml water if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in portion‑sized bags for up to 2 months; thaw in the fridge before reheating.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Marinate the chicken with half of the blended sauce for 30 minutes before cooking for deeper flavor.
- The blended sauce can be prepared a day ahead and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Ayam Presto Tulang Lunak in Indonesian cuisine?
Ayam Presto Tulang Lunak is a modern twist on traditional Indonesian chicken dishes that emphasizes speed and tenderness using a pressure cooker. It reflects the Indonesian love for richly spiced, sauce‑laden meals while adapting to busy home‑cooking lifestyles.
What are the traditional regional variations of soft‑boned chicken dishes in Indonesian cuisine?
In Java, soft‑boned chicken is often cooked in coconut milk (ayam opor), while in Sumatra it may be simmered with tamarind and chilies (ayam rica‑rica). The pressure‑cooker method speeds up the tenderizing process common to many regions.
How is Ayam Presto Tulang Lunak traditionally served in Indonesia?
It is typically served hot with steamed white rice, accompanied by fresh cucumber slices, sambal, and sometimes a side of stir‑fried vegetables. The soft bones make it easy to eat with a fork or spoon.
During which occasions or celebrations is Ayam Presto Tulang Lunak commonly prepared in Indonesian culture?
Because it is quick yet flavorful, families often prepare it for weekend gatherings, birthday parties, or as a menu item for small‑scale food businesses during market days.
What makes Ayam Presto Tulang Lunak special or unique in Indonesian cuisine?
The use of a pressure cooker creates ultra‑tender, soft‑boned chicken in a fraction of the time required for traditional slow‑cooked methods, while still delivering the deep, aromatic spice profile that defines Indonesian chicken dishes.
What are the authentic traditional ingredients for Ayam Presto Tulang Lunak versus acceptable substitutes?
Authentic ingredients include bone‑in chicken, ground coriander, and a blend of Indonesian spices such as garlic, ginger, turmeric, and salt. Substitutes can be store‑bought chicken seasoning or a homemade mix using the same spices.
What other Indonesian dishes pair well with Ayam Presto Tulang Lunak?
It pairs nicely with nasi kuning (yellow rice), urap (vegetable salad with coconut dressing), and a simple sambal terasi for extra heat.
How does the YouTube channel Fyanela channel specialize in cooking content?
Fyanela channel focuses on practical Indonesian home‑cooking tutorials, especially quick‑cook methods, street‑food inspired recipes, and ideas for small‑scale culinary businesses.
What are the most common mistakes to avoid when making Ayam Presto Tulang Lunak?
Common errors include not blending the spice mixture smooth enough, forgetting to add the extra 500 ml water (which can cause scorching), and opening the pressure cooker before the steam has fully released, which can lead to burns and undercooked meat.
Can I make Ayam Presto Tulang Lunak ahead of time and how should I store it?
Yes, the cooked chicken can be refrigerated in an airtight container for up to three days or frozen for up to two months. Reheat gently on the stovetop with a splash of water to restore the sauce’s moisture.
Last updated: September 6, 2026
