Ayam goreng kalasan

Serves 3

This dish is so popular that you will find many restaurants and stalls selling it around the corners. Indonesian loves fried rice, tofu and tempeh with relish and fresh Indonesian salad veggies for breakfast, lunch and dinner. That is why opening one of any fried chicken restaurants will always have a market. The original recipe requires coconut water to boil the chicken. If you want to spend more, you can buy the can coconut water without pulp and substitute the water. If you can’t find any, then water is fine

Ayam goreng kalasan
3 chicken thigh
1 whole tempe
1-1,5lt water
1 tbs sugar
2-3 tsp salt
6 garlic cloves
2 bay leaves
5 kefir lime leaves
1 tbs lime juice
1 lemongrass
3 cm galangal
1 tsp coriander powder

How to prepare:
-cut tempe into long pieces, set aside
-crush garlic with the side of your knife, set aside
-cut galangal into thin slices
-boil water, add the sugar, salt, garlic, bay leaves, kefir lime leaves, galangal, coriander and cumin powder
-arrange the chicken and the tempe
-boil for 45 min
-take out chicken and tempe, drain
-deep fry chicken and tempe

Don’t throw away the broth, you can make other nice recipes

/2 tsp shrimp paste
½ medium onion\
2 cloves garlic
1 medium tomato
3-5 tsp chili paste
1-2 tsp sugar

How to prepare:
-blender garlic and onion, set aside
-with little oil, sauté the shrimp paste
-add the garlic paste and fry until fragrant
-add the chili paste, sugar
-blender tomato and add into the chili paste
-fry until the oil separates from the paste


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