Thursday, 20 March 2014

Ayam Goreng Lengkuas & Nasi Kuning

This delicious Galangal Fried Chicken is a great variation if you are thinking of having homemade fried chicken. I also cooked some yellow rice  using the liquid from the half-cooked chicken so as not to waste it. The rice & chicken are already bursting with flavour, so I just served them with Tomato Sambal, the kind usually served with ayam penyet.

Ayam Goreng Lengkuas 
(Galangal Fried Chicken)

1 chicken ( weighing about 1 kg), cut into 8 pieces
4 tbsp shredded galangal
5 tbsp oil
2 salam leaves (or bay leaves as a substitute)
1 stalk lemongrass, bruised
oil for cooking  & deep frying

Spice (ground):
3 gloves garlic
5 shallots
3 candlenuts, roasted
1 tsp tamarind
2 tsp chopped turmeric
salt & sugar

  1. Combine chicken with ground spices & shredded galangal & mix thoroughly.
  2. Heat about 3 tbsp of oil in a frying pan & add  in the chicken. Add salam leaves & lemon grass. Cover the pan & fry over low heat, adding a little water if necessary.
  3. Remove the chicken when it is half-cooked. Drain the chicken & set aside the remaining liquid. Deep fry  the chicken until golden brown.
  4. Serve the chicken with fried shredded galangal sprinkled on it.
Notes & modifications:
  1. After combining the chicken with the ground spices, I left it in the fridge for about 2 hours. 
  2. I did not add any water when cooking the chicken as there was already a lot of water coming out from the chicken as I was cooking it. Once the chicken is half cooked, I removed the chicken & used the remaining liquid in the frying pan to cook yellow rice.

Nasi Kuning

800g rice (I used basmati rice.)
2 tbsps shredded turmeric or 1 tbsp powdered turmeric
1 litre coconut milk from 1 coconut (discard the skin) - 
1 tbsp salt
2 salam leaves (or bay leaves as a substitute)
2 stalks lemon grass, bruised
1 tbsp lime juice

  1. Wash & drain rice.
  2. Steam for 25 minutes until it is half-cooked. Then transfer to another saucepan.
  3. Soak the shredded turmeric in coconut milk.  Add in salt, salam leaves, lemon grass & the liquid from the half-cooked chicken. Bring to a boil.
  4. Pour the boiled coconut milk onto the half-cooked rice, add lime juice & allow to simmer. Continute to stir until the liquid is completely absorbed. Then steam until thoroughly cooked.
Note: - I combined all the ingredients & cooked the rice in the electric rice cooker.
          - adjust the total amount of liquid accordingly.

Sambal Tomato 
(Tomato Chilli Sauce)

150g red chillies, seeded
6 shallots
2 cloves garlic
1 red tomato, chopped
½ tsp dried shrimp paste (belacan)
salt & sugar
2 tbsp oil
     Sauté red chillies, shallots, garlic, tomato & shrimp paste until half-cooked. Set aside.  Grind & add salt & sugar.

Recipe (with some modifications) by Yasa Boga from The Best of Indonesian Cooking.

I'm submitting this post to Asian Food Fest: Indonesia, hosted by Alice from I Love. I Cook. I Bake. 
I'm also linking this post to Cook-Your-Books #10 hosted by Joyce of Kitchen Flavours.


Victoria Bakes said...

what a very appetising dish you've got there!

kitchen flavours said...

Hi Faeez,
I want to add more rice and another piece of chicken, please! Looks so yummy!
Thanks for sharing with CYB

PH said...

Faeez, this looks terribly delicious. Ah!

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