Hi, Readers!

Rosemary…not a typical herb for Indonesian dish. I have used it before, maybe once, but it was in mixed with many other herbs that I was not even sure what rosemary smelled or tasted like; today I am going to focus on this particular herb.

Rosemary isn’t it a sweet name. Legends say that it means rose from the sea, another says it means Rose of the Virgin Mary. One way or another, it has a great smell! Woody and minty, LOVE! I might even use it as part of my aromatherapy ingredients, aside using it for cooking.

I have watched many Jamie Oliver and Gordon Ramsay cooking shows to know that rosemary is great when paired with chicken. So today I am going to do just so! Inspired by Indonesian dish called Ayam Kecap (chicken braised in sweet soy sauce), I add the rosemary and omit the nutmeg. I think shaoxing or any cooking alcohol would be a great addition of depth, however I do not do that for this dish.

Here we go:



  • 1 whole Chicken; cut into 12 pieces. Skin out bone in
  • 1 or 2 potatoes, cut into wedges
  • 1 onion, cut into slivers
  • 5 cloves garlic, crushed
  • 1 scallion, cut diagonally
  • 5-6 stalks of rosemary
  • 4 chillies padi; 1 sliced thinly, 3 whole
  • 4 tbsp oil
  • 1/2 tsp blackpepper
  • 3 tbsp sweet soy sauce (kecap manis)
  • 1 cup of water
  • cooking alcohol (optional)
  • Salt to taste


  1. Heat the pan and add oil.
  2. Shallow fry the chicken until slightly golden brown on both sides. Add in the rosemary at this stage.
  3. Remove the chicken and rosemary, leave the oil and fat rendered from the chicken.
  4. Cook the onion, garlic, and sliced chili until fragrant.
  5. Add back in the chicken and rosemary.
  6. Add kecap manis and water. Cover and cook with low heat until the liquid reduced and desired thickness is reached.
  7. Add in the sliced scallion and blackpepper. Cook briefly.
  8. Salt to taste, and SERVE!



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