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)

Ingredients:
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

Method:

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

Ingredients:

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

Method:

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)

Ingredients:
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.