Cara Masak Ayam Rica Rica Pedas Enak Banget
Cara Masak Ayam Rica Rica Pedas Enak Banget is a medium Indonesian recipe that serves 4. 250 calories per serving. Recipe by mami cinta on YouTube.
Prep: 20 min | Cook: 35 min | Total: 1 hr 5 min
Cost: $13.78 total, $3.44 per serving
Ingredients
- 1.2 kg Chicken Pieces (bone-in, skinless, washed and cut into bite‑size pieces)
- 1 lemon (juice) Lemon Juice (freshly squeezed)
- 1 tsp Salt (divided for marinating and cooking)
- 2 tbsp Sweet Soy Sauce (Kecap Manis) (adds a subtle sweetness; optional)
- 500 ml Water (enough to cover the chicken; add more if needed)
- 1 small pack Chicken Stock Cube (optional flavor enhancer)
- 6 Shallots (peeled)
- 3 Garlic Cloves (peeled)
- 10 Red Curly Chilies (seeded if less heat is desired)
- 10 Bird's Eye Chilies (whole)
- 1 tbsp Coriander Seeds (optional: toast lightly)
- 1 tsp Black Peppercorns (whole)
- 2 Candlenuts (peeled)
- 0.5 piece Turmeric (about 2 cm, peeled)
- 1 piece Ginger (about 2 cm, peeled)
- 1 piece Galangal (about 2 cm, crushed)
- 2 stalks Green Onions (sliced thin)
- 2 handfuls Thai Basil (Kemangi) (washed)
- 200 ml Vegetable Oil (for deep‑frying and sautéing)
Instructions
Marinate the Chicken
Place the washed chicken pieces in a large bowl, squeeze the juice of one lemon over them, add ½ tsp salt, and mix thoroughly with clean hands until evenly coated.
Time: PT5M
Half‑Fry the Chicken
Heat about 150 ml of vegetable oil in the pan over medium heat. When hot, add the marinated chicken pieces in batches, frying until they turn golden‑yellow but are still slightly pink inside (about 3‑4 minutes per side).
Time: PT10M
Temperature: Medium
Set Fried Chicken Aside
Remove the half‑cooked chicken with a slotted spoon, let excess oil drain, and place on a plate lined with paper towels.
Time: PT2M
Prepare the Spice Paste
Roughly chop the shallots, garlic, red chilies, bird’s eye chilies, turmeric, and ginger. Place all chopped ingredients together with coriander seeds, peppercorns, candlenuts, and 1 tbsp salt into the mortar. Grind until the mixture is fine but still slightly textured.
Time: PT8M
Add Galangal
Crush one piece of galangal and add it to the ground spice paste, mixing briefly.
Time: PT1M
Prep Fresh Herbs
Slice the green onions thinly and set aside. Wash the basil leaves (kemangi) and set aside.
Time: PT2M
Sauté the Spice Paste
In the same pan, add a little fresh oil if needed, then add the spice paste. Stir‑fry over medium heat until the aroma rises, the paste turns reddish, and the oil separates from the mixture.
Time: PT5M
Temperature: Medium
Combine Chicken and Sweet Soy Sauce
Return the half‑fried chicken to the pan, add 2 tbsp sweet soy sauce, and stir‑fry for 2 minutes so the sauce coats the pieces.
Time: PT2M
Temperature: Medium
Add Liquid and Seasonings
Pour in 500 ml water (or enough to just cover the chicken). Add the remaining ½ tsp salt and the chicken stock cube. Stir to dissolve.
Time: PT1M
Simmer Until Sauce Reduces
Bring to a gentle boil, then reduce to medium simmer. Cook for about 15 minutes, stirring occasionally, until the liquid has reduced slightly and the chicken is fully cooked.
Time: PT15M
Temperature: Medium
Finish with Herbs
Add the basil leaves and sliced green onions. Cook for another 2 minutes until the herbs wilt.
Time: PT2M
Temperature: Medium
Serve
Turn off the heat, transfer the Ayam Rica‑Rica to a serving plate, and enjoy hot with steamed rice.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 8 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Non-vegetarian, Contains soy, Contains nuts
Allergens: Soy, Wheat, Tree nuts
Ingredient Substitutions
- Instead of Chicken Pieces: Turkey pieces
- Instead of Lemon Juice: Lime juice
- Instead of Salt: Sea salt
- Instead of Sweet Soy Sauce (Kecap Manis): Regular soy sauce mixed with brown sugar
- Instead of Water: Chicken broth
- Instead of Chicken Stock Cube: Bouillon powder
- Instead of Shallots: Red onion
- Instead of Garlic Cloves: Garlic paste
- Instead of Red Curly Chilies: Red bell pepper (less heat)
- Instead of Bird's Eye Chilies: Serrano chilies
- Instead of Coriander Seeds: Ground coriander
- Instead of Black Peppercorns: Ground black pepper
- Instead of Candlenuts: Macadamia nuts
- Instead of Turmeric: Ground turmeric ½ tsp
- Instead of Ginger: Ground ginger ½ tsp
- Instead of Galangal: Ginger
- Instead of Green Onions: Scallions
- Instead of Thai Basil (Kemangi): Thai basil
- Instead of Vegetable Oil: Canola oil
Equipment Needed
- Large Mixing Bowl
- Frying Pan or Wok
- Mortar and Pestle (Cobek)
- Knife
- Cutting Board
- Spatula or Tongs
- Measuring Spoons
- Measuring Cup
- Serving Plate
Critical Steps — Do Not Skip
- Marinating the chicken with lemon juice and salt
- Half‑frying the chicken to a golden color without overcooking
- Grinding the spice paste to a fine yet slightly textured consistency
- Sautéing the spice paste until the oil separates
- Simmering until the sauce reduces and the chicken is fully cooked
Chef Tips from the Video
- Crush the galangal lightly with the back of a knife before adding to the paste for extra aroma.
- For a deeper flavor, toast the coriander seeds and peppercorns briefly before grinding.
- Add a splash of lime juice just before serving for a fresh zing.
Troubleshooting
The sauce is too watery at the end.
Increase simmer time uncovered, stirring occasionally, until the liquid reduces to the desired thickness.
The chicken is dry.
Ensure the chicken is only half‑fried initially; finish cooking in the sauce where it stays moist.
The spice paste is too coarse.
Grind longer in the mortar or finish with a blender for a smoother texture.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Fry the chicken a few hours ahead and refrigerate; reheat in the sauce before serving.
- The spice paste can be prepared up to 2 days in advance and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Ayam Rica‑Rica in Indonesian cuisine?
Ayam Rica‑Rica originates from the Manado region of North Sulawesi, Indonesia. It reflects the local love for bold, spicy flavors using abundant chilies and aromatic herbs, and is traditionally served with rice during family gatherings and celebrations.
What are the traditional regional variations of Ayam Rica‑Rica in Indonesian cuisine?
In Manado the dish is very hot with lots of bird’s eye chilies, while in other parts of Indonesia it may be milder, using fewer chilies and sometimes adding coconut milk. Some versions also incorporate shrimp paste for extra umami.
How is Ayam Rica‑Rica authentically served in North Sulawesi?
It is typically served hot on a plate alongside steamed white rice, often accompanied by a simple vegetable side such as sautéed greens or boiled eggs, allowing the spicy sauce to be soaked up by the rice.
What occasions or celebrations is Ayam Rica‑Rica traditionally associated with in Indonesian culture?
Ayam Rica‑Rica is popular at festive gatherings, birthday parties, and communal meals called "makan bersama" where its spicy profile is enjoyed by many. It is also a staple for everyday family dinners in Manado households.
What are the authentic traditional ingredients for Ayam Rica‑Rica versus acceptable substitutes?
Traditional ingredients include fresh bird’s eye chilies, galangal, candlenuts, and kemangi (Thai basil). Acceptable substitutes are serrano chilies for bird’s eye, ginger for galangal, macadamia nuts for candlenuts, and regular basil if kemangi is unavailable.
What are the most common mistakes to avoid when making Ayam Rica‑Rica at home?
Common mistakes include over‑frying the chicken until dry, under‑grinding the spice paste which leads to a gritty texture, and cooking the sauce on high heat causing it to burn before the chicken is done. Follow the medium‑heat steps and finish cooking the chicken in the sauce for best results.
Why does this Ayam Rica‑Rica recipe use half‑frying before simmering instead of cooking the chicken directly in the sauce?
Half‑frying creates a golden exterior that adds texture and flavor, while the subsequent simmer ensures the chicken stays juicy and absorbs the spicy sauce. Direct simmering can result in a softer, less flavorful piece of meat.
Can I make Ayam Rica‑Rica ahead of time and how should I store it?
Yes, you can prepare the spice paste and half‑fry the chicken up to a day ahead. Store them separately in airtight containers in the refrigerator. Reheat together in the sauce shortly before serving.
What texture and appearance should I look for when making Ayam Rica‑Rica?
The chicken should be golden‑brown on the outside and tender inside. The sauce should be glossy, with oil visibly separated, and the chilies should be evenly distributed. Fresh basil leaves should be bright green and just wilted.
What does the YouTube channel Mami Cinta specialize in?
The YouTube channel Mami Cinta specializes in easy‑to‑follow Indonesian home‑cooking tutorials, focusing on everyday family meals that use simple, affordable ingredients.
How does the YouTube channel Mami Cinta's approach to Indonesian cooking differ from other Indonesian cooking channels?
Mami Cinta emphasizes quick, budget‑friendly recipes with step‑by‑step explanations and practical tips for home cooks, whereas many other channels focus on elaborate or restaurant‑style dishes. Her style is personable and geared toward busy families.
Last updated: September 6, 2026
