Ayam Serundeng
Serves 1
Directions
- 1Marinate the chicken with salt, pepper and milk, then store in the refrigerator for a minimum of 2 hours, or overnight.
- 2Marinate the chicken with salt, pepper and milk, then store in the refrigerator for a minimum of 2 hours, or overnight.
- 3Marinate the chicken with salt, pepper and milk, then store in the refrigerator for a minimum of 2 hours, or overnight.
- 4Slice the young galangal into thin matchsticks.
- 5Slice the young galangal into thin matchsticks.
- 6Slice the young galangal into thin matchsticks.
- 7Thinly slice the garlic and shallots.
- 8Thinly slice the garlic and shallots.
- 9Thinly slice the garlic and shallots.
- 10Remove the seeds from the red chili and cut it into matchsticks.
- 11Remove the seeds from the red chili and cut it into matchsticks.
- 12Remove the seeds from the red chili and cut it into matchsticks.
- 13Fry the shallots and garlic until golden brown.
- 14Fry the shallots and garlic until golden brown.
- 15Fry the shallots and garlic until golden brown.
- 16Fry the galangal until dark brown, using low heat.
- 17Fry the galangal until dark brown, using low heat.
- 18Fry the galangal until dark brown, using low heat.
- 19Prepare the chicken coating by mixing flour, cornstarch, salt, and baking powder.
- 20Prepare the chicken coating by mixing flour, cornstarch, salt, and baking powder.
- 21Prepare the chicken coating by mixing flour, cornstarch, salt, and baking powder.
- 22Coat the marinated chicken with the flour mixture.
- 23Coat the marinated chicken with the flour mixture.
- 24Coat the marinated chicken with the flour mixture.
- 25Fry the chicken in hot oil until light brown, then remove from heat and let it rest for a few moments.
- 26Fry the chicken in hot oil until light brown, then remove from heat and let it rest for a few moments.
- 27Fry the chicken in hot oil until light brown, then remove from heat and let it rest for a few moments.
- 28Fry the chicken again until golden brown.
- 29Fry the chicken again until golden brown.
- 30Fry the chicken again until golden brown.
- 31Prepare the sauce by mixing soy sauce, tamarind paste, and water.
- 32Prepare the sauce by mixing soy sauce, tamarind paste, and water.
- 33Prepare the sauce by mixing soy sauce, tamarind paste, and water.
- 34In a clean pan, add sugar, the sauce mixture, and sliced chilies.
- 35In a clean pan, add sugar, the sauce mixture, and sliced chilies.
- 36In a clean pan, add sugar, the sauce mixture, and sliced chilies.
- 37Cook over low heat until the sauce thickens.
- 38Cook over low heat until the sauce thickens.
- 39Cook over low heat until the sauce thickens.
- 40Add the fried chicken, shallots, garlic and fried galangal.
- 41Add the fried chicken, shallots, garlic and fried galangal.
- 42Add the fried chicken, shallots, garlic and fried galangal.
- 43Stir gently until everything is evenly coated.
- 44Stir gently until everything is evenly coated.
- 45Stir gently until everything is evenly coated.
Ingredients
- 600 gr Ayam
- 600 gr Ayam
- 600 gr Ayam
- 1 sdt Garam
- 1 sdt Garam
- 1 sdt Garam
- 0.5 sdt Merica
- 0.5 sdt Merica
- 0.5 sdt Merica
- 150 ml Susu UHT
- 150 ml Susu UHT
- 150 ml Susu UHT
- 100 gr Lengkuas muda
- 100 gr Lengkuas muda
- 100 gr Lengkuas muda
- 8 siung Bawang putih
- 8 siung Bawang putih
- 8 siung Bawang putih
- 10 butir Bawang merah
- 10 butir Bawang merah
- 10 butir Bawang merah
- 1 bh Cabe merah besar
- 1 bh Cabe merah besar
- 1 bh Cabe merah besar
- 9 sdm Terigu
- 9 sdm Terigu
- 9 sdm Terigu
- 3 sdm Maizena
- 3 sdm Maizena
- 3 sdm Maizena
- 1 sdt Garam
- 1 sdt Garam
- 1 sdt Garam
- 1 sdt Baking powder
- 1 sdt Baking powder
- 1 sdt Baking powder
- 1.5 sdm Kecap asin
- 1.5 sdm Kecap asin
- 1.5 sdm Kecap asin
- 0.75 sdm Pasta asam jawa
- 0.75 sdm Pasta asam jawa
- 0.75 sdm Pasta asam jawa
- 100 ml Air
- 100 ml Air
- 100 ml Air
- 150 gr Gula pasir
- 150 gr Gula pasir
- 150 gr Gula pasir
Tips
- Marinate the chicken for a minimum of 2 hours, or overnight for better flavor infusion.
- Use young galangal with a pink color and fine fibers for slicing.
- Cut the galangal into thin matchsticks instead of grating for better texture after frying.
- Fry the ingredients over low heat to prevent burning.
- Double frying the chicken will make it more crispy.