We used to have a rule of not deep frying food at home and only eating the occasional fried food when we eat out. Now that we are eating at home almost every meal and every day, i have decided to lift the “deep fry ban” in our home. I think it’s much better to indulge occasionally at home than outside as i know exactly what is in our food! We use the best oil there is, either avocado oil or coconut oil and we never ever reuse the oil. I feel much better feeding my man, my way with the best ingredients than letting anyone else do it!
The first thing that i am dying to make after lifting the ban is ayam penyet! It is the super famous and super awesome fried chicken dish from Indonesia that is sure to have anyone hooked! The chicken is first simmered in a flavourful gravy and the gravy is later used to create the crispy batter. I love making extra cripsy bits and serving the chicken with our favourite nasi lemak (c0c0nut rice) and sambal chilli.
If you are a fried chicken lover, give this Asian rendition a try and it will be unforgettable!
Recipe adapted from The Meatmen.
- 2 – 4 chicken legs
- 1 medium -large red onion
- 6 cloves garlic
- large thumb sized ginger
- small thumb sized turmeric
- large thumb sized galangal
- 1/2 tbsp cumin powder
- 1/2 tbsp coriander powder
- 1 litre water
- 3 stalks lemongrass, smashed
- 2 tbsp salt
- 200ml coconut milk
- Firm tofu, sliced
- Sambal Chilli
- 140g rice flour
- 2 cups gravy
- 1 tsp salt
- 2 egg whites
- Blend onion, garlic, ginger, galangal and turmeric together.
- Bring 1 liter of water to boil, add blended paste into the water.
- Add lemongrass, cumin and corainder powder, sugar, salt, pepper and coconut milk. Bring to boil.
- Add chicken, cover and cook for 15 minutes.
- Remove chicken and strain gravy. Place chicken with strained ingredients to marinate. Let gravy cool to room temperature.
- Mix batter ingredients.
- Heat oil in a wok. Dip chicken and tofu in batter and deep fry until golden.
- Serve with cucumber, sambal and nasi lemak.