Ayam Pinadar 1

Ayam Pinadar is a cooked chicken in spices and chicken liver with Andaliman as the notable spice. Andaliman is a close relative of Sichuan pepper which is grown on the land of North Sumatra, Indonesia where Batak ethnic group is resided. Batak’s cuisine is also known for its cooking with Andaliman pepper.

If you are interested to know more about Andaliman, I suggest you to read more in this link where I discussed about it in depth.

In Batak cooking, it’s believed that grilling process on chicken before completely cooking in spices will bring better aroma to the food. For those who don’t like hot spicy food, you can always reduce the amount of bird eye chili peppers. This recipe was adapted from my fellow Indonesian blogger, Indonesian Medan Food which I changed a bit.

Ayam Pinadar
Andaliman Pepper Chicken
Adapted from Indonesian Medan Food

1 kilogram whole Indonesian native chicken which is leaner and tougher (I used a whole Manitoban chicken)
2 tablespoons grated coconut, toasted and ground
4 kaffir lime leaves
3 Indonesian bay (salam) leaves
200 milliliter water
4 tablespoons EV coconut oil
seasalt to taste

Ingredients to grind:
6 toasted candlenuts
40 grams red long cayenne peppers
10 grams bird eyes chilies
40 grams shallots
3 cloves garlic
2 centimeters galangal
2 centimeters ginger, scrapped
2 stalks lemongrass, take the white part only or 4 tablespoons frozen ground lemongrass, thawed
2 tablespoons Andaliman
25 grams chicken liver

Ayam Pinadar 2

Broil or grill the whole chicken without burning it. Set aside and cut into small pieces.

In a food processor, process all ingredients to grind until smooth. At medium high heat, saute the ground mixture, kaffir lime leaves and Indonesian bay leaves in a wok with EV coconut oil until fragrant.

Add chicken and ground toasted grated coconut. Stir evenly. Reduce the heat to low medium. Add water. Cover the wok with lid. Cook until the chicken is tender. Serve with cooked rice.


  1. I tried this recipe using chicken legs and it turned out fantastic. Since i couldn’t find andaliman i replaced it with dried Szechuan peppers and some amchur (to replicate it’s tartness). Though not as brilliant as fresh andaliman, it mimicked the flavours rather well. Giving the chicken legs a few finishing minutes under the grill gave them a perfect crispy skin. I sided the dish with nasi lemak and sambal goreng ‘beans’. My girlfriend loved it! I can’t wait to try Arsik.

    TlDr: replace andaliman with Szechuan pepper if you can’t find the former


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