By : Bake and Heat
Duration : 80 mins
portion : 8 medium pieces
Level : Intermediate
"The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal,
salt and sugar. The chicken pieces are soaked and marinated in spice
mixture for some time prior to frying, in order for the chicken to
absorb the spices. The chicken is then deep fried in an ample amount of hot coconut oil. Ayam goreng is usually served with steamed rice, sambal terasi (chili with shrimp paste) or sambal kecap (sliced chili and shallot in sweet soy sauce) as a dipping sauce or condiment and slices of cucumber and tomato for garnish. Fried tempeh and tofu might be added as side dishes." source from Wikipedia
There are many variants of fried chicken in Indonesia. But one of the most popular is Ayam kremes (also my favourite). In Indonesian, Ayam means chicken and kremes means crunch. Ayam
kremes is a traditional Indonesian style Fried chicken served with
crispy granules from the left-over of the chicken stocks and spices
(from boiling the chicken),mixed with water, flour and egg, then deep
fried in hot oil. Usually, Ayam kremes is served with 'nasi uduk' ( recipe here ) and 'sambal terasi' (chilli sauce with shrimp paste) as it's compliments. And most Indonesian always love to enjoy this meal with a cup of tea ( either iced or hot, either sweet or plain ).
( ♥ Ayam kremes served with nasi uduk, sambal terasi & iced tea ♥ )
INGREDIENTS (A) :
♥ 1 Whole medium sized chicken (cut into 8 pieces). (Usually in Indonesia we used Ayam kampung or free range chicken).
♥ 750ml coconut milk from 1 whole fresh coconut. ( or you can use 50:50 water to store bought coconut milk (for ex. Aroy-d / kara).
♥ 2pcs bay leaves
♥ 2pcs lime leaves
♥ 1tsp pepper
GROUND SPICES (B) :
♥ 3cloves of garlic
♥ 4cloves of shallots
♥ 4cm of turmeric
♥ 4cm of ginger
♥ 8pcs of roasted candle nut
♥ 1/4tsp of ground roasted coriander
♥ 1piece of lemon grass (only use the inner part)
♥ 1tsp salt (or adjust to your liking)
INGREDIENTS (C) (FOR KREMES) :
♥ 210ml of left-over chicken stocks & spices, strained
♥ 25grams of tapioca flour
♥ 10grams of rice flour
♥ 1 egg yolk
♥ salt ( please adjust with the left over stock's saltiness ,as the kremes will get saltier post-fried ).
- Grind all the spices ( on list B ) till smooth.
- In a pan, pour in some cooking oil, and heat with a medium high heat.
- Add in Chicken, pepper ,bay leaves & lime leaves fry till fragant.
- Pour in the ground spices,and fry them till fragrant.
- Pour in all the coconut milk ( and water if you use any ) and boil with low heat until the liquid is reduced into half ( ±45-50minutes) .
- Deep fry the chicken in hot oil.
INSTRUCTIONS ( for fried Kremes):
- Strain all the left-over stocks and put aside.
- Take 210ml of the stocks and mix in the flour,egg yolk and salt.
- Strain them once again for a smooth and nice result.
- Always stir the mixture before pouring them into the oil. ( Use big soup spoon to help you pour them easier).
- Take a big spoon-full of batter,pour them into the oil.
- Deep fry them in hot oil ( Because the consistency of the batter is very runny,you may feel like frying water ( runny consistency will let the batter to be fried in an individually small form, so when it is merged together,they will form a very fine small pieces of crunch)) until it's golden brown. Use spatula to merged them into one whole piece, remove from oil.
- Continue the process until finish.
- Once they are cooled, you can store them in a container.♥ Happy Cooking ♥ ^_^
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