Monday, October 8, 2012

Ayam Goreng Berempah ( Spicy Fried Chicken)


The best tasting ayam goreng berempah comes from Malay restaurants or the road side nasi lemak stalls.  If I buy nasi lemak, the ayam goreng berempah is a must. The ayam or chicken pieces are fried to perfection, with a crispy and crunchy tasting outer layer and soft tender chicken meat inside.  Actually, it's not more of eating the fried chicken but the flaky rempah or spices that I look forward to.  I always ask the nasi lemak vendor to add the flaky spices or scoop them from in between the chicken pieces.


Before I learned from my Malay colleague on how to make the fried chicken, I did Google and found a few recipes. Sad to say the recipes turned out not the way I expected. I wonder how honest and genuine people are when they share their recipes on their blogs. Out of the 10 times I tried recipes from blogs, 8 times it ends up as a failure. Either I am not good at interpreting the recipes or the pictures are captivating but somewhere along the way, the recipes were not right. I am proud to admit that I am genuine in sharing my recipes because my followers have been giving me feedback that they tried my recipes and it was a success.

My colleague was kind enough to let me know about the ingredients and method of preparing this spicy chicken recipe. The recipe is not hers but one that her neighbor gave her. I am not sure how the stall vendors go about preparing the fried chicken but what my colleague told me was to simmer and boil the chicken pieces with the spices before frying in hot oil. 

I followed what my colleague told me and the fried chicken was absolutely the way I wanted it to be. The spices mainly consist of our local herbs ------ lemongrass, galangal and fresh turmeric. You will also need shallots and  plain chili powder (or fresh red chilies). That's all for the spices and here comes the rest:

Ingredients
1/2 chicken - cut into bite sizes
1 lemongrass
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 chili powder and salt for taste.
Mix and marinate chicken pieces with spice paste. 
Put chicken into a pot with 1 cup of water.
Cook until the water evaporates and the spicy paste sticks onto the chicken pieces.
Remove and keep aside, if possible for 2-3 hours.
Deep fry the chicken pieces.
Scoop the remaining flaky spices from the wok and add on top of the fried chicken pieces.
Serve with calamansi lime.







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13 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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