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Ayam Bumbu with chicken sprinkles
Bumbu means condiment or seasoning in Indonesian.
In our restaurant, furikake made from coconut is topped on cooked chicken to make ayam Bumbu.
Homemade in the restaurant, Bumbu adds a unique flavor, sweetness and crunchy texture to the chicken.
It may be less spicy and more approachable.
You’ll be warned that it’s “compared to other menus,” but it’s not that spicy, thanks in part to the furikake effect.
The special Bumbu is a little like the bonito furikake we often see in Japan, and I think the taste is familiar to Japanese people.
Before trying any other spicy chicken, let’s start with Ayam Bumbu.
We will continue to introduce Indonesian cuisine on an irregular basis.
See you in the next article.
