Monday, October 8, 2012

Ayam Goreng Berempah ( Spicy Fried Chicken)


I've noticed that kids just so love fried chicken. Wondering why actually? Any mums out there can help me on this please? I somehow can't figure out because during my growing years, chicken was akin a golden commodity. We get to eat chicken only once a month, that too generally a curry (Yellow Chicken Curry) or gravy thick type dishes (Ayam Masak Merah & Chilli Chicken Raisins) and definitely not fried most probably due to more grabs (Lemongrass Chicken Kebab & Grilled Chicken Wings & Cornflakes Baked Chicken Wings) by some until not enough for everyone. We as kids were fine with it, unlike kids these days who will throw tantrums if its not fried chicken (Malaysian Spicy Fried Chicken Wings) or perhaps any other fried stuff (Fried Prawn Wanton & Spicy Fried Fish), but mainly it must be do or die chicken (Tom Yam Chicken).


Okay, let us now talk about Ayam Goreng Berempah. The best to the best must be from Malay roadside stalls, offered also as one of the condiments at Nasi Lemak stalls and of course we might as well include the restaurants. Now, when it came to my turn to making, sadly those digital world recipes failed massively. So, no point mentioning which site or which blog that conned me, I literally was mad due to wasting my time and money. Sadly also as impressive the pictures were, recipes were wash-outs. Says it all, never to fall for beauty. Then again, beauty inside doesn't seem illusive too?

Anyway, I was still adamant in trying again and again, and finally, blessings to recipe came from my colleague while we were casually chatting on what's the secret to crispy utterly delicious Ayam Goreng Berempah. I was told that the main technique is simmering chicken marinated with spices over low heat to cook first. Then, once cooled down, fry in hot oil. Sure enough recipe didn't fail - absolutely crunchy outer coating coupled with marvelous scent of herbs chicken.    

Ingredients
1/2 chicken - cut into bite sizes
1 lemongrass (Lemongrass Prawn Mee)
2 inch galangal
1 inch fresh turmeric
5 shallots
1-2 tbsp plain chili powder
Salt to taste
Oil as needed

Method
Blend or ground lemongrass, galangal, turmeric and shallots to a thick paste.
Add chilli powder and salt for taste.
Mix and marinate chicken pieces in the paste.  
Add into a pot with 1 cup of water.
Simmer over low heat and cook until water evaporates and/or till chicken pieces are nicely coated in the paste. 
Remove and keep aside, if possible for 2-3 hours.
Then deep fry the chicken pieces.
Scoop the remaining flaky herbs/spices from the wok and add atop of fried chicken.
Serve with calamansi lime.
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19 comments:

  1. very delicious...thanks coz share recipe..i want to copy this..

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  2. My indonesian friend actually taught me the same thing, boil before frying. I think that's the secret to a good ayam goreng! =)

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  3. The combination of this fried chicken demands that I try it. Are you sure you are not missing anything? No flour at all?

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  4. i tried before but not sucessful. Burnt. Guess I better eat at the shops

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  5. Can't wait to try this with home made nasi lemak!

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  6. Wow finally you got the right people given you the right recipe. I normally bought ayam goreng berempah from normal stall...some of it taste good some not it depends how the vendor prepared and what ingredients they used it.

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  7. This is chicken lovers ultimate dream. looks delicious.

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  8. This fried chicken looks heavenly, I would love to try it for my brother :D

    Cheers
    Choc Chip Uru

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  9. What gorgeous fried chicken!!! And so yummy with all the spices...you're making me very hungry!!!

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  10. This is lovely. I will use this for my coming BBQ:D

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  11. what a delicious recipe and I love the way you presented it.

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  12. Yummy! I love this spicy chicken.

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  13. I have wondered this myself ... There's this one food blog that I love and every time I attempt one of the recipes, they don't work out. It's weird because I've made like five recipes and I can't figure out what's going on. Glad to know I'm not the only one :-)

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  14. this is too too yummy..hard to resit..im loving it

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  15. I'm a sucker for ayam goreng, but didn't know those crispy flakes are called berempah. Always like the taste of lemongrass :D

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  16. The fresh herbs and aromatics that go into this is an absolute winner. I am crazy about the aroma of lemon grass and any dish containing lemon grass draws me like a bee to a flower. Thumbs Up for the recipe.

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  17. They look perfectly crispy just how I like it.

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