Monday, October 8, 2012

Ayam Goreng Berempah ( Spicy Fried Chicken)

For me, the best ayam goreng berempah is from Malay restaurants and yes, I will also include the road side nasi lemak stalls. If I buy nasi lemak, ayam goreng berempah is a must; provided its available. Those ayam or chicken pieces are fried to perfection; soft tender meat within the crispy crunchy outer layer. I also look forward to the scooped up  flaky fried rempah/herbs/spices from the work after the frying process. Therefore I'm not shy to admit; either I scoop it up myself or ask the vendors to add over the fried chicken.

I read a couple of recipes and tried. Nope, nope; nothing promising. Instead of conveniently finding fault on the recipes, I rather owe it to myself: not good at interpreting though the pictures attached were "appetite blowing" Definitely I didn't give up and continued the quest for an appropriate recipe. It came from my colleague while we were casually chatting over coffee. She was really kind in revealing everything. In fact, the recipe is not hers but from her close neighbour.

Don't ask me the secret behind the success of the fried chicken available at restaurants and stalls because I have no clue whatsoever. Nonetheless, I shall be transparent on the technic/process according to my colleague; simmer and gently boil chicken pieces with herbs/spices before frying in hot oil. I sure did and it was a success; fried chicken absolutely the way I wanted it to be.

Its made with a good number of Asian herbs; lemongrass, galangal and fresh turmeric and combined with shallots and plain chilli powder. 

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
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. 
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.
Deep fry the chicken pieces.
Scoop the remaining flaky herbs/spices from the wok and add on top of the fried chicken pieces.
Serve with calamansi lime.
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  1. very delicious...thanks coz share recipe..i want to copy this..

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

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

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

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

  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.

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

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

    Choc Chip Uru

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

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

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

  12. Yummy! I love this spicy chicken.

  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 :-)

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

  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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