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Saturday, November 13, 2010

Fried Chicken with Chili-Tomato Sauce Recipe (Ayam Kalasan)

Ingredients :

1

100 cc

1/4 teaspoon

5 cloves

2

1 cm

Sauce

150 g

6

2 cloves

1

1/2 teaspoon

Chicken, cut into 4 pieces

Coconut water

Baking soda

Garlic, finely sliced

Salam leaves or bay leaves as substitute

Galangal, bruised

Salt and brown sugar

Oil for deep-frying

Red chilies, seeded

Shallots

Garlic

Red tomato, chopped

Dried shrimp paste

Salt and sugar

Method :
  • Simmer chicken with coconut water and other ingredients until the water has almost evaporated and the chicken in tender.
  • Add water if necessary.
  • Drain and allow to cool.
  • Deep-fry chicken in hot oil until golden brown.
  • Set aside.
  • Brush chicken with the remaining sauce to give it a shine.

Sauce :

Sauté red chilies, shallots, garlic, tomato and shrimp paste until half-cooked, then set aside. Grind and add salt and sugar. Add to the remaining chicken sauce. Sauté with 5 tablespoons oil over low heat.

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