Ayam Goreng Kremes with Sambal Terasi

Ayam Goreng Kremes with Sambal Terasi


Ayam Goreng Kremes:

1 no x 1kg whole chicken (clean and cut into 4 pieces)

2 pcs bay leaves

2 pcs kaffir lime leaves

1-inch galangal (smashed)

1 stalk lemongrass (white part only, smashed)

300ml water

1 tsp salt

2 tbsp tapioca starch

2 tbsp rice flour

Adequate cooking oil for deep-frying

Blended spices:

1 tsp coriander seeds (dried fried)

1 tsp cumin seeds

½ tsp white peppercorn (crushed)

6 shallots (peeled)

3 cloves garlic (peeled)

Sambal Terasi:

8 red chilli

8 red bird’s eye chillies

6 shallots (peeled)

2 cloves garlic (peeled)

2 tsp toasted shrimp paste

1 tsp palm sugar

½ tsp salt

2 tbsp cooking oil

Preparation Instructions:

  1. Place chicken, blended spices, bay leaves, kaffir lime leaves, galangal, lemongrass, salt and water into a pot. Mix well and bring to a boil. Reduce heat and continue to simmer for 20 minutes.
  2. Meanwhile prepare the Sambal Terasi:
  • Heat up a non-stick skillet with 2 tbsp of cooking oil on low heat, saute the red chilli, red bird’s eye chillies, shallots and garlic until turn soft. Remove and leave to cool a bit be transfer into a blender.
  • Add in toasted shrimp paste, palm sugar and salt. Pause until coarsely ground and transfer into a sauce bowl and set aside.
  1. Remove chicken from the pot and set aside.
  2. Discard the bay leaves, kaffir lime leaves, lemongrass and galangal.
  3. Pour the liquid into a mixing bowl. Add in tapioca starch, rice flour and baking powder. Whisk well into a thin batter and set aside.
  4. Heat up adequate cooking oil for deep-frying. Deep-fry the chicken pieces in hot oil until crispy and golden brown. Remove and drained on paper towel to absorb excessive oil.
  5. Pour the thin batter in thin streams into the hot oil. Deep-fry until the batter become crispy and golden brown. Use a slotted spoon to scoop it up and drained on paper towel to absorb excessive oil.
  6. Transfer the chicken pieces onto a serving platter, sprinkle the crispy spiced flakes (kremes) on top. Serve with Sambal Terasi and lime wedges.



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