Ayam Kampung (Gallus-Gallus)

       
Ayam (uh-yum) is a Malay word for chicken, while Kampung (come-poong) is translated as village. Someone told me that kampong is originated from the word compound. Make sense.
I was born in a small village in Lahad Datu, Sabah (East Malaysia). I remember seeing those chicken  running freely all around the  village. The amazing part is, they knew when to come home and where to go when its dark. Those were the days when even chickens were very obedient. But I don't remember eating them.


Now, after more that almost 3 quarters of my life spent living in a city, when my children at one time visualized chicken as only a drumstick, ayam kampung is difficult to find. Not only that, it is categorized as luxury dishes in a city like Kuala Lumpur.
I was coming back from meeting clients yesterday and suddenly I thought of eating this so-called village chicken. Luckily there was one restaurant, not too far from my place, serves this special ‘Ayam’.
Nope, the restaurant  owner didn't have run around the village to catch them. The rearing of this scientifically known as Gallus Domesticus species,  has been commercialized nowadays, with proper care and proper feeding. Constant suppliers are available.
I enjoyed my my lunch so much especially having found my favorite HOT and spicy shrimp paste ,  ‘Sambal Belacan’ deep (Sum-buhl Ber-luh-chuhn) and boiled tapioca leaves ( I would categorized as Malaysian salad), which I had been looking for for quite sometimes.


I’m not sure how to differentiate between the village chicken and the regular chicken other than by their size, however, I could tell from the taste (somehow). So, don't ask me…..eat them.