Ever since their opening, Ayam Bakar Ojolali has enjoyed an impressive amount of regular diners, mostly Indonesians community.
Ayam Bakar Ojolali has also adopted a practical dining approach. Menus and pencils are placed on each table, and customers can just readily check the items they wish to order from the menu list.
The restaurant's name is an instant giveaway of its signature dish; Ayam Bakar ("Grilled Chicken" in Malay) and Ojolali ("Unforgettable" in Javanese). With these two words combined, Ayam Bakar Ojolali translates to "Unforgettable Grilled Chicken". Served with rice, tempeh and fried tofu, the Ayam Bakar Ojolali combines a unique melt-in-your mouth quality and succulence which you can never experience with other regular chicken dishes.
The genius behind the Ayam Bakar Ojolali recipe is the idea of pressure-cooking the chicken before charcoal-grilling it with salt, pepper and sweet sauce. Pressure-cooking has been known to tenderise even the toughest meat in a matter of a few minutes. This "tenderising" technique to other chicken dishes as well, such as Ayam Goreng Ojolali - fried chicken served with rice, tempeh and fried tofu as well. The Ayam Goreng Ojolali is served with a generous amount of irresistible crunchy fried batter.
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