Ayam goreng kalasan is an Indonesian dish of fried chicken topped with kremesan, crisp bits of fried batter, that originated in the area around the Kalasan Temple in Sleman, Yogyakarta. Its own source credits the dish's creation to a cook named Mbok Berek, and notes it has since spread nationwide as a popular variety of the wider ayam goreng, or fried chicken, family of Indonesian dishes. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 2 Origin Region Serving Temperature Connections
In Cuisine
Source Ayam goreng kalasan (Wikipedia)
Prepared By Technique
Source Ayam goreng kalasan (Wikipedia)
Uses Ingredient
Source Ayam goreng kalasan (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Ayam goreng kalasan (Wikidata)
P495 (country of origin): IndonesiaQuote, P495 (country of origin): Indonesia
Indonesia
2. Ayam goreng kalasan (Wikipedia)
Infobox: served
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Introduction
Ayam goreng Kalasan (Javanese: ꦄꦪꦩ꧀ꦒꦺꦴꦫꦺꦁꦏꦭꦱꦤ꧀, romanized: Ayam Gorèng Kalasan) is an Indonesian dish consisting of fried chicken topped with kremesan, crisp bits of fried batter.
In Cuisine: Indonesian Cuisine, infobox associated_cuisine field
Indonesian cuisine
Prepared By Technique: Frying, Lead sentence
romanized: Ayam Gorèng Kalasan) is an Indonesian dish consisting of fried chicken topped with kremesan, crisp bits of fried batter.
Uses Ingredient: Chicken, lead paragraph
Ayam goreng Kalasan (Javanese: ꦄꦪꦩ꧀ꦒꦺꦴꦫꦺꦁꦏꦭꦱꦤ꧀, romanized: Ayam Gorèng Kalasan) is an Indonesian dish consisting of fried chicken topped with kremesan, crisp bits of fried batter.
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