Ayam Goreng
Serves 1
Directions
- 1Cut slits into the chicken pieces.
- 2Cut slits into the chicken pieces.
- 3Cut slits into the chicken pieces.
- 4Chop the lemongrass, galangal, red chilies, and cayenne peppers.
- 5Chop the lemongrass, galangal, red chilies, and cayenne peppers.
- 6Chop the lemongrass, galangal, red chilies, and cayenne peppers.
- 7Add lemongrass, galangal, red chilies, cayenne peppers, shallots, garlic and water into a blender and blend until smooth.
- 8Add lemongrass, galangal, red chilies, cayenne peppers, shallots, garlic and water into a blender and blend until smooth.
- 9Add lemongrass, galangal, red chilies, cayenne peppers, shallots, garlic and water into a blender and blend until smooth.
- 10Mix the blended spice paste with the chicken.
- 11Mix the blended spice paste with the chicken.
- 12Mix the blended spice paste with the chicken.
- 13Add salt, bouillon powder, turmeric powder, coriander powder and cornstarch and mix well.
- 14Add salt, bouillon powder, turmeric powder, coriander powder and cornstarch and mix well.
- 15Add salt, bouillon powder, turmeric powder, coriander powder and cornstarch and mix well.
- 16Marinate for a short time.
- 17Marinate for a short time.
- 18Marinate for a short time.
- 19Steam the marinated chicken on banana leaves.
- 20Steam the marinated chicken on banana leaves.
- 21Steam the marinated chicken on banana leaves.
- 22Fry the steamed chicken until golden brown and crispy.
- 23Fry the steamed chicken until golden brown and crispy.
- 24Fry the steamed chicken until golden brown and crispy.
- 25Fry the remaining spice paste until crispy.
- 26Fry the remaining spice paste until crispy.
- 27Fry the remaining spice paste until crispy.
- 28Prepare sambal with red bell pepper, shallot, cayenne pepper, tomato, shrimp paste, salt, sugar and bouillon powder.
- 29Prepare sambal with red bell pepper, shallot, cayenne pepper, tomato, shrimp paste, salt, sugar and bouillon powder.
- 30Prepare sambal with red bell pepper, shallot, cayenne pepper, tomato, shrimp paste, salt, sugar and bouillon powder.
- 31Serve the Ayam Goreng with rice and sambal.
- 32Serve the Ayam Goreng with rice and sambal.
- 33Serve the Ayam Goreng with rice and sambal.
Ingredients
- chicken legs
- chicken legs
- chicken legs
- 5 stalks lemongrass
- 5 stalks lemongrass
- 5 stalks lemongrass
- 1 piece galangal
- 1 piece galangal
- 1 piece galangal
- 3 pieces red chilies
- 3 pieces red chilies
- 3 pieces red chilies
- 10 pieces cayenne peppers
- 10 pieces cayenne peppers
- 10 pieces cayenne peppers
- 5 cloves garlic cloves
- 5 cloves garlic cloves
- 5 cloves garlic cloves
- 5 cloves shallots
- 5 cloves shallots
- 5 cloves shallots
- salt
- salt
- salt
- bouillon powder
- bouillon powder
- bouillon powder
- turmeric powder
- turmeric powder
- turmeric powder
- coriander powder
- coriander powder
- coriander powder
- cornstarch
- cornstarch
- cornstarch
- red bell pepper
- red bell pepper
- red bell pepper
- shallot
- shallot
- shallot
- cayenne pepper
- cayenne pepper
- cayenne pepper
- tomato
- tomato
- tomato
- shrimp paste
- shrimp paste
- shrimp paste
- salt
- salt
- salt
- sugar
- sugar
- sugar
- bouillon powder
- bouillon powder
- bouillon powder
Equipment
knifecutting boardblenderbowlsteamerwokstrainermortar
Tips
- Steaming the chicken before frying keeps the meat moist and tender.
- Frying the remaining spice paste adds flavor to the dish.