I don’t recall having enjoyed Ayam Bakar (Indonesian style grilled chicken) of this calibre.
It was not merely the aromatic “rempah” (mixed spice paste) gobbed over the chicken that triggered my tastebuds to ripple in a celebratory Mexican wave but the meat itself.
Dryish to dry, especially if you get a piece of the breast, has always been grudgingly accepted as the norm when tearing into a serving of Ayam Bakar because well, the chicken does spend quite a bit of time over high heat. But amazingly, this rendition by @minang.sg smashed that notion to smithereens. The meat of this gorgeous ayam was moist, the kind of moist that recalls weather reports announcing humidity close to 100%. Stringiness was non-existent.
By the way, I was not the only person to be so blown away. Many of my Burpple colleagues at the team lunch echoed the same sentiments.