AYAM GORENG BEREMPAH

Recipe Notes:

• You could use extra red chili if you prefer a spicier taste.

• You could use any parts of the chicken that you prefer.

• You could substitute galangal with ginger if you prefer.

• You could substitute 25g fresh turmeric with 1 tablespoon of ground turmeric if you prefer.

INGREDIENTS FOR AYAM GORENG BEREMPAH

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(Serves 5-6 peoples)

✅️ ±800 g Chicken

✅️ 2 tbsp Curry Powder

✅️ 2 tsp Garam Masala

✅️ ±25 g Turmeric

✅️ ±25 g Galangal

✅️ 2 whole Red Chili

✅️ 1 whole (±150 g) Red Onion

✅️ 4 pips Garlic

✅️ ½ cup Water

✅️ 200 g Plain Flour

✅️ 2 tsp Coriander Seeds

✅️ 2 tsp Cumin Seeds

✅️ 2 tsp Fennel Seeds

✅️ 2 tsp Sugar

✅️ 1 tsp Salt

✅️ 3 pcs Lemongrass (white part only, 10cm from bottom)

✅️ 3 stalk Curry Leaves

METHOD OF PREPARATION:

1. Using a sharp knife, make shallow cuts or scores on the surface of the chicken pieces all over to help the marinade mixture penetrate and flavor the meat evenly.

2. To make the spice paste, blend the red onion, garlic, chili, galangal, and turmeric with ½ cup of water until it forms a smooth paste.

3. In a large mixing bowl, combine the prepared spice paste, chicken pieces, curry powder, garam masala, sugar and salt. Mix well to ensure that the chicken pieces are coated evenly with the spice mixture. Marinate the chicken in the refrigerator for at least 2 hours or up to overnight to allow the flavors to infuse into the chicken. When you are ready to fry the chicken, take it out of the refrigerator 30 minutes before frying to allow it to come to room temperature and cook more evenly.

4. Cut each of the lemongrass into 3 sections, each section about 3cm in length. Then pound them in a mortar and pestle until they are finely shredded. Put them aside for now.

5. Dry fry the coriander seeds, fennel seeds, and cumin seeds over MEDIUM heat until they turn brown, which should take about 8 to 10 minutes. Then grind them in a mortar and pestle until they become a coarse powder. Transfer the ground spices to a container and add plain flour. Mix well to combine.

6. Crack the egg into a bowl and beat it with a fork until the white and yolk are well-mixed.

7. After lifting the chicken pieces from the marinade, allow any excess marinade to drip off. Then transfer the chicken pieces into the beaten egg to coat generously. Next, place the chicken pieces into the flour and spice mixture in the container in small batches. Cover and shake the container to coat the chicken pieces evenly.

8. Heat up the cooking oil in a pan over MEDIUM heat until it reaches the ideal frying temperature. It is crucial to have the oil at the right temperature for frying, as if it is not hot enough, the chicken may absorb too much oil. Shake off excess flour from the chicken and carefully lower the chicken pieces into the hot oil, avoiding overcrowding the pan. If necessary, fry them in small batches at any one time. Fry the chicken until golden brown on all sides, flipping after 6 to 7 minutes and frying for another 6 to 7 minutes. Repeat the process until all chicken pieces are fried.

9. Lower the heat to LOW and remove any leftover fried chicken bits from the oil using a strainer. Next increase the heat to MEDIUM again and add the shredded lemongrass to the hot oil carefully. Fry the lemongrass until it becomes crispy, and then add the curry leaves. Fry them for approximately 1 min before removing them from the oil with a strainer. Serve the Ayam Goreng Berempah with fried lemongrass and curry leaves to complete the dish.

RECIPE PHOTO GALLERY