Today I visited Bubur Nasi Melawati in front of the condominium where I stayed to have my lunch.
After looking at their menu, I decided to order Ayam Gepuk, which cost RM15.00 per plate. Ayam Gepuk is a popular Indonesian fried chicken dish known for its bold heat, crisp texture, and rustic presentation
The Ayam Gepuk is presented in a simple, rustic manner that reflects its traditional Indonesian warung origins rather than a modern restaurant style. It is served on a wooden tray, giving the meal a casual and practical feel. The main components are arranged in a small woven basket lined with brown parchment paper, which helps absorb excess oil while reinforcing a handmade, street-food aesthetic.
At the center of the presentation sits a neatly molded mound of steamed white rice, forming the visual anchor of the dish. Its clean, bright appearance creates a strong contrast against the darker fried elements. Two rectangular pieces of fried tempeh are placed directly on top of the rice, adding height, structure, and a warm golden-brown color that draws the eye.
The fried chicken is positioned slightly behind the rice and partially supported by fresh lettuce. This placement keeps the chicken prominent while preventing its oil from immediately soaking into the rice. The sambal is served separately in a small square bowl, allowing diners to control the level of spiciness while preserving the texture of the chicken until eating. Its deep red color stands out vividly against the neutral tones of the rice and tray.
Fresh cucumber slices and lettuce are arranged along the side, providing visual freshness and a cooling contrast to the richness of the fried components. There is no excessive garnish or decorative plating; the presentation is straightforward and honest. Overall, the dish communicates comfort and functionality, designed to be enjoyed immediately, with balance achieved through natural color contrast rather than elaborate styling.
Ayam Gepuk originates from Indonesia, particularly associated with Central Java and Yogyakarta. The word “gepok” or “gepuk” in Javanese means to smash or pound. Traditionally, after frying, the chicken is lightly smashed together with sambal using a mortar or pestle. This technique allows the sambal to penetrate the meat instead of just sitting on top.
Historically, Ayam Gepuk grew out of warung (small eatery) culture, where food needed to be affordable, filling and Strong in flavour to go with rice. It became especially popular among students and workers because it’s simple, satisfying, and customizable—diners can usually choose their spice level.
In Malaysia, Ayam Gepuk gained popularity alongside other Indonesian imports like Ayam Penyet. While similar, Ayam Gepuk often has a rougher, chunkier sambal and a more aggressively smashed presentation, giving it a bolder, more rustic character.
