Ayam goreng is Indonesia's answer to fried chicken, and once you've tried it you'll understand the fuss. Instead of a thick batter, the chicken is simmered in a paste of turmeric, garlic, candlenuts and lemongrass first, so the flavour goes right to the bone before it ever hits the oil.
The result is chicken that's golden and crisp on the outside, juicy inside, and tastes of far more than salt and pepper. In Indonesia it's everyday food, sold from warungs and street stalls with rice and sambal on the side.
It's surprisingly easy at home because the two-step method is forgiving. The simmer does most of the cooking, so the fry is quick and there's no guesswork about whether it's cooked through.
