Ayam Goreng Bumbu Kuning with Sambal Terasi


Ayam Goreng Bumbu Kuning with Sambal Terasi


1 kg chicken pieces (consists of 2 chicken whole legs & 2 chicken wings with breast)

1 tbsp tamarind paste

1 tbsp palm sugar

2 tsp salt

2 tsp coriander powder

2 pcs bay leaves

300ml water

Adequate cooking oil for deep-frying

Blended spices:

1 ½ inch turmeric

½ inch young ginger

5 candlenuts

1 lemongrass (white part only)

8 shallots (peeled)

4 cloves garlic (peeled)

Sambal Terasi:

6 red chillies

6 shallots

1 tomato (deseeded)

4 tbsp cooking oil

1 tsp toaste shrimp paste

2 tbsp palm sugar

¼ tsp salt

1 lime (juiced)


Some lettuce and sliced cucumber

Preparation Instructions:


  1. In a pot, add in chicken pieces, tamarind paste, palm sugar, salt, coriander powder, bay leaves, blended spices together with 300ml of water. Stir to combine and bring to a boil.
  2. Turn heat to low and continue to simmer until the chicken are cooked.
  3. Remove the chicken pieces, drained and leave aside to cool.
  4. Meanwhile, prepare the sambal terasi:
  • Heat up a non-stick skillet with 4 tbsp of cooking oil, saute the tomato and shallots until softened. Remove and set aside.
  • Use the remaining oil to saute the red chilli until softened. Remove and set aside.
  • Add the softened tomato, shallots, red chilli, toasted shrimp paste, palm sugar and salt into a blender. Blend until smooth.
  • Remove and transfer into a serving bowl, add in lime juice, stir to combine and set aside.
  1. Heat up adequate cooking oil for deep-frying, deep-fry the cooked chicken pieces until golden brown. Remove and drained.
  2. To serve: Arrange the fried chicken pieces in a serving platter, garnish with lettuce leaves and sliced cucumber. Serve with sambal terasi.




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