Ayam panggang

Ayam panggang (Malay: ايم فڤݣڠ, transl. roasted chicken) is a variety of ayam bakar chicken dish from the cuisine of the Cocos (Keeling) Islands. The dish is differentiated from other Malay cuisine chicken dishes by the thick sauce that coats the chicken. The recipe was developed due to the living conditions of the Cocos (Keeling) Islands, giving rise to a dish much more dependent on coconut. The dish is made across the Cocos Malay diaspora, in Sabah, Malaysia as well as Western Australia.


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