Ayam Goreng Berempah (Malay Spiced Fried Chicken)

Ayam Goreng Berempah (Malay Spiced Fried Chicken)

One of my favourite type of Malay fried chicken, reminds me of my childhood visits to my Malay neighbours who served this dish with nasi lemak. Ayam goreng berempah is a staple at Malay weddings and Hari Raya. This aromatic dish, with herbs and spices is a crowd pleaser!

Ingredients
    •   1.7 kg (or almost 2 kg) whole chicken chicken, cut into medium-size pieces
    •   2 teaspoon cumin powder
    •   2 teaspoon fennel powder
    •   2 teaspoon chilli powder
    •   1 teaspoon turmeric powder
    •   2 tablespoon meat curry powder (or Malaysian curry powder)
    •   2 tablespoon corn flour
    •   3 teaspoon salt

    

Blend into paste
    •   8 garlic cloves
    •   12 shallots
    •   1 1/2 inch galangal (blue ginger)
    •   1 1/2 inch fresh ginger
    •   6 - 8 lemongrass (white part only), finely chopped
    •   6 tablespoon water

Method (Serves 3 to 4)

1. Marinate chicken pieces with all the ingredients for several hours. 

2. Heat oil (sufficient to cover the chicken pieces when deep frying) in a wok or deep casserole pot over low to medium heat. Place the chicken into the hot oil, piece by piece, deep fry until golden brown for about 10 to 15 minutes.

3. Once done, remove the chicken and the fried spiced crumbs (these crumbs will be afloat) using a strainer and serve them on pandan leaves or a piece of banana leaf.

4. Serve hot with white rice and stir fried vegetables. Or you may serve the chicken with nasi lemak. This recipe was posted on 29 July, 2012. Selamat makan!

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