Monday 6 February 2017

AYAM GORENG KREMES Traditional fried chicken with savory batter on the side

 AYAM GORENG KREMES  Traditional fried chicken with savory batter on the side

Make: 2 portions

1 whole free range chicken, cut
1 L Coconut Milk from 1/2 coconut
2 sheets Salam Leaf
2 stalks Lemongrass, white part only, bruised

Spices, Pasted:
5 pcs Shallot
6 cloves Garlic
4 pcs Candlenut
½ tbsp Coriander
2 cm Turmeric
½ tbsp Salt
1 tsp Granulated Sugar

How to make Fried Chicken: 
Boil Chicken, Spices Pasted, Coconut Milk, and Lemongrass until cook using low heat. 
Save some broth and coconut milk for adding later into batter. Remove and set aside. 
Dip Chicken into batter, then fry until golden yellow. Remove and drain.

Fried Batter:
350 ml Chicken Broth
3 tbsp Rice Flour

How to Make Fried Batter:
Fry remaining Batter in hot oil until crispy.
Take out from flame then crushed. 
Put fried batter over fried chicken before serving.


5 pcs Shallot
6 pcs Red Chili
3 pcs hot Chili
1 tsp Shrimp Paste
1 pc Tomato
1 tsp Palm Sugar

How to Make Sambal:
Stir-fry sambal ingredients until cooked, except salt and sugar.
Then grind or blend until smooth. Season with salt and sugar.
Stir-fry sambal over hot oil, stir until cook.


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