This is one of my favorite side Indonesian dish: Ayam Goreng Yogya. I grew up in the middle of Jogjakarta areas Java, which is before the readings, the famous restaurant franchises such as "days of Ayam Goreng Mbok Berek, Ayam Goreng Suharti, Ayam Goreng Wong Solo etc. Each brand/restaurant has their own secret recipe, but almost identical appearance.
A crispy "chicken fried," buried under a mountain of fried collapses by frying batter seasoned chicken poaching liquid. Served with hot Sambal (chili sauce), lalapan (selected raw vegetables such as cabbage, sweet basil leaves including tomatoes and cucumbers) and steamed white rice, Ayam Goreng Jogja "most popular" culinary icon.
Many people think that this dish belongs only and can be prepared by these exclusive restaurants, but that's not true. You can also prepare yourself at home. Needs special care & attention especially to make fried collapses, but the experience will tell you the lesson learned.
At first I also absolutely desperate to make crispy crumbled chips. But after many method "try & error," may I join you how to make it, so if you can spare the nerves all. What about taste? Hmmm.. It's finger licking good Crispy chicken. Crunchy chips ever!.
Ingredients
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Indonesian Street Food Secrets
Indonesian Flavors
Singaporean, Malaysian & Indonesian Cuisine
Spice mix
Directions
Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste. Heat the oil in a large pan or wok.
Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked. The water should have evaporated by now and the chicken should have a brown spicy skin.
Allow the chicken to dry a little then heat oil for deep frying.
Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.
Serve with sliced cucumber and thin carrot strips as a garnish
A crispy "chicken fried," buried under a mountain of fried collapses by frying batter seasoned chicken poaching liquid. Served with hot Sambal (chili sauce), lalapan (selected raw vegetables such as cabbage, sweet basil leaves including tomatoes and cucumbers) and steamed white rice, Ayam Goreng Jogja "most popular" culinary icon.
Many people think that this dish belongs only and can be prepared by these exclusive restaurants, but that's not true. You can also prepare yourself at home. Needs special care & attention especially to make fried collapses, but the experience will tell you the lesson learned.
At first I also absolutely desperate to make crispy crumbled chips. But after many method "try & error," may I join you how to make it, so if you can spare the nerves all. What about taste? Hmmm.. It's finger licking good Crispy chicken. Crunchy chips ever!.
Ingredients
Find great prices on similar books
Indonesian Street Food Secrets
Indonesian Flavors
Singaporean, Malaysian & Indonesian Cuisine
- 1 large fresh chicken cut in 8 pieces
- 2 cups water
- oil for deep-frying
Spice mix
- 1 tablespoon coriander
- 3 tablespoons of crushed garlic
- 2 tablespoons of dried turmeric
- 2 tablespoons sugar
- 3 tablespoons of ginger
- 2 tablespoon oil
- Oil for deep frying.
Directions
Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste. Heat the oil in a large pan or wok.
Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked. The water should have evaporated by now and the chicken should have a brown spicy skin.
Allow the chicken to dry a little then heat oil for deep frying.
Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.
Serve with sliced cucumber and thin carrot strips as a garnish
Read also : Chicken Liver and Stink Bean in Chili Sauce
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