Ayam Kuluyuk or Ko Loo Kee is a Peranakan (Indonesian Chinese) style of sweet and sour chicken. I’ve known this dish as Koloke which I recalled during my childhood in East Java, there were plenty street vendors of Chinese foods that sold this menu.
Generally speaking, Peranakan foods in Indonesia depend on the area. Adapting to the local cuisine where the Chinese migrants settled in Indonesia. So, Peranakan foods in North Sumatra, Bangka, South Sumatra, West Java, Central/East Java, or Kalimantan will be different. Without realizing, Peranakan foods are becoming a part of Indonesian foods as the Chinese settlements have been centuries long before European invaded Indonesia.
I don’t recall Ayam Kuluyuk menu at Chinese street food vendors when I lived in Bogor, West Java but maybe I just didn’t pay attention at that time. They might have it at Chinese restaurants not at Chinese street food vendors like in East Java.
The recipe that I have here is an adaptation from a cookbook “Indonesian Chinese Cooking” by Cherry Hadibroto. She is a third generation of Indonesian Chinese descendent who grew up in Semarang, Central Java. As I grew up in East Java, the Peranakan food is very similar to Semarang style.
Surely, I tweaked her recipe. Please be mind that every brand of ketchup has a different sweetness and sourness level as well as the country of manufacturing plays in those two characteristics based on its people’s preference.
This time, I’m using Heinz Sriracha Tomato Ketchup which is pretty closed to ketchup in Indonesia in regards to the sweetness level. Although it’s said Sriracha but this ain’t spicy at all to my tastebuds.