AYAM GORENG KREMES
Indonesian Fried Chicken
Yield: 2 to 3 servings
Time: 1 hour 30 minutes
Unlike the western style of breading fried chicken, the Indonesian version is marinated by simmering the chicken in spices, then fried until golden brown. Serve hot with white rice, cucumber salad, and sambal!
Ingredients
1 whole chicken (2 to 3lbs) or tempeh
2 limes
1 ½ tbsp coriander seeds
3 candlenuts (or macadamia nuts)
1 (2-inch) piece fresh turmeric
1 (2-inch) piece fresh galangal
1 lemongrass stalk
3 garlic cloves
3 shallots
2 bay leaves
1 14-oz can coconut milk
2 tbsp rice flour (or wheat flour)
1 tbsp cornstarch
1 tsp baking powder
1 egg
A few basil leaves
A few celery leaves
2 small cucumbers
Canola oil to fry
sambal terasi to serve
Instructions
1. Cut the whole chicken into 8 pieces, using only dark meat. White meat and scraps may be saved for other recipes. If using tempeh instead of chicken, also cut into 8 pieces.
2. Place the chicken in a bowl. Add juice of 1.5 limes to marinate and tenderize the meat.
3. Using a mortar and pestle, grind the spices into a paste in the following order: coriander, garlic, candlenuts, turmeric, shallots. Use sea salt throughout to season and help the grinding process. Alternatively, use a food processor or blender for a rough paste, not too fine. Add coconut milk for texture if needed.
4. Use a pestle, mallet, or knife handle to bruise the lemongrass and galangal, releasing the flavors.
5. Saute spice paste, galangal, lemongrass, and bay leaves in canola oil until fragrant. Add chicken (or tempeh) and coconut milk, mixing well.
6. If using chicken, remove chicken when sauce has reduced, and discard lemongrass and galangal. Cool remaining sauce in a small bowl. If using tempeh, set aside before it breaks apart, and continue to reduce the sauce. Once reduced, discard lemongrass and galangal, and set sauce aside to cool.
7. Mix the remaining sauce paste with flour, cornstarch, baking powder, and egg.
8. Use a peeler to slice the cucumbers in thin strips. Mix with chopped basil, celery leaves, juice of ½ lime, and salt.
9. Pour a generous amount of canola oil in a pan. Fry the chicken or tempeh until golden brown, and remove from oil. Slowly pour the flour mix into the hot oil, where it will expand and float. Fry the spiced crisps until golden brown, and remove from oil.
10. Serve chicken with the spiced crisps, cucumber salad, white jasmine rice, and sambal terasi (fermented shrimp chili sauce). Enjoy!
Oral Traditions
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http://recipes.happyfamilymkt.com/ayam-goreng-kremes-indonesian-fried-chicken
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© 2020 Happy Family Night Market LLC