In the 1950s and 60s, ayam kampong was an extremely special dish and would only be made available during special occasions. One of the special occasions was during the start of “hill paddy harvest”. 

The first crops that we planted in Soboroong in the late 50s and early 60s, was hill paddy. Before the start of the first harvest, a few heads of ayam kampong were sacrificed for the thank-giving. Cooking style was so simple – the local call it “sup terjun” – clean and cut up the chicken, add water and salt, and finally add the “garauk” (garauk is a pumpkin family).  It was very delicious then, but even more delicious now. Pure, simple cooking but healthy…  

To the 50s and 60s generations, ayam kampong is just ayam kampong. But for kids who were brought up at urban environment, many wound not be able to identify ayam kampong.A son of our friend from Singapore thought that the ayam kampong was a type of huge wild bird…