Ceker Mercon (Firecracker Chicken Feet) is an incredibly viral dish cherished by true spice fanatics in Indonesia. This dish challenges the palate with a scorching heat—mercon means firecracker—derived from an abundance of red bird’s eye chilies, combined with the tender, chewy texture of chicken feet that easily slips off the bone.

Ceker Mercon isn’t just a meal; it’s an experience. Its popularity exploded precisely because of the extreme heat challenge it presents, making it a signature menu item from street stalls to modern restaurants.

Why Did Ceker Mercon Go So Viral?

1. Satisfying Texture: The chicken feet are cooked until exceptionally tender, making the skin and cartilage soft. This process results in a highly satisfying and unique chewiness.
2. Blazing Heat: The “mercon” key lies in using a massive quantity of red bird’s eye chilies, which creates a thick, dark red, and utterly tempting spice paste.
3. Nostalgic Comfort Food: Despite the modernized extreme spice level, chicken feet are an integral part of familiar Indonesian comfort food cuisine.

Recipe: Crazy Spicy Ceker Mercon

Here is the recipe to create Ceker Mercon that is spicy, tender, and intensely addictive.

Main Ingredients:

• 500 grams chicken feet, cleaned and nails trimmed
• 1 stalk lemongrass, bruised
• 2 bay leaves (daun salam)
• 3 kaffir lime leaves (daun jeruk)
• 1 thumb-sized piece of galangal, bruised
• Water for boiling

Bumbu Halus (Spicy Paste Key to the “Mercon” Heat):

• 10 shallots
• 5 cloves garlic
• 25–40 red bird’s eye chilies (adjust this based on your spice tolerance!)
• 5 curly red chilies
• 1 thumb-sized piece of ginger
• 1 thumb-sized piece of turmeric (optional, for color)

Seasoning and Complementary Spices:

• 1 tbsp oyster sauce
• 1 tbsp sweet soy sauce (kecap manis)
• 1 tsp granulated sugar
• Salt and chicken stock powder (or mushroom powder) to taste
• Oil for sautéing

Instructions:

1. Tenderize the Chicken Feet:
   • Boil the chicken feet with the bay leaves, kaffir lime leaves, and lemongrass until they are very tender (about 45–60 minutes). Drain the chicken feet and discard the boiling water. Tip: Using a pressure cooker will significantly speed up this process.
2. Prepare the Spice Paste:
   • Grind or blend all the Bumbu Halus ingredients until smooth.
3. Cook the “Mercon” Paste:
   • Heat a small amount of oil. Sauté the ground Bumbu Halus, galangal, lemongrass, and kaffir lime leaves until fragrant and thoroughly cooked (the paste will darken slightly).
   • Stir in the oyster sauce, sweet soy sauce, sugar, salt, and chicken powder. Mix well.
   • Add a small amount of the leftover chicken foot broth (about 50–100 ml) to prevent the paste from drying out.
4. Finish the Dish:
   • Add the tenderized chicken feet into the spice paste. Stir constantly until the chicken feet are evenly coated with the seasoning.
   • Cook over low heat until the liquid reduces and the spice paste is fully absorbed and thickens. Taste and adjust the seasoning.
5. Serving:
   • Serve the Ceker Mercon while hot, accompanied by warm white rice. Keep a cold drink close by!

Ceker Mercon is a dish that promises a truly authentic spicy sensation for those brave enough to