kukkimaan
Kukkimaan is a traditional culinary technique originating from Southeast Asia, particularly associated with Indonesian and Malaysian cuisine. The term refers to a slow, indirect cooking method used primarily for preparing meats, vegetables, and certain seafood dishes. Kukkimaan involves marinating ingredients with a blend of local spices and herbs, followed by a gentle, prolonged heat application, often using an enclosed clay or metal vessel to retain moisture and flavor.
The technique emphasizes patience and the gradual infusion of flavors, resulting in tender and flavorful dishes.
Kukkimaan is often employed in preparing dishes like rendang or ayam goreng kukkimaan, where the slow cooking
In contemporary culinary contexts, kukkimaan remains a cherished technique for home cooking and traditional festivities. It