Kampong Fried Chicken (Ayam Goreng Kampung)

An all time favourite, Kampong Fried Chicken, gets its intense flavour because it is first boiled with fresh spices and then deep fried! Tangy but not spicy, children absolutely love it.

Ingredient  :
Bahan

  1    whole    Chicken, 1 kg, cut into pieces, washed and drip dried
  1    ekor       Ayam, 1 kg, potong-potong sebesar yang diinginkan, cuci dan tiriskan

  4    cm         Galangal
  4    cm         Lengkuas

  4    cm         Ginger
  4    cm         Jahe

  2    cm         Fresh turmeric
  2    cm         Kunyit

  2    stalk      Lemon grass ( cut 2 cm)
  2   batang    Sereh (potong 2 cm)

  5                  Shallot
  5                  Bawang merah

  5    cloves    Garlic
  5    siung     Bawang putih

  2    tbs         Corriander seeds
  2    sdm       Ketumbar

  1    cup        Water
  1    cangkir Air

Salt to taste
Garam secukupnya

Method :
Cara memasak

• Grind all the spices together with the garlic and the shallots (coarse ground)
• Giling atau blender semua bumbu, kasar (tidak terlalu halus)
• Smear the paste on the chicken pieces.
• Lumuri ayam dengan bumbu
• Put the water in a pan. Add the chicken pieces. Bring to a boil and cook till chicken is tender.
• Masukkan air ke dalam panci atau wajan. Masukkan ayam. Rebus ayam sampai lunak.
• Heat enough oil to deep fry the chicken.
• panaskan minyak untuk menggoreng
• Fry in batches together with the spice paste, till golden in colour.
• Goreng ayam bertahap dan tenggelam dalam minyak bersama dengan bumbu, sampai berwarna keemasan.
• Drain excess oil on absorbent paper. 
• Angkat dan tiriskan kemudian letakkan diatas kertas supaya sisa2 minyak benar-benar terserap
• Serve.
• Sajikan

Dried Fish Sambal ( Sambal Ikan Asin )

As mentioned in my earlier posting sambal is very versetile to mix with many ingredients. Here are varieties of dried fish that is used a lot in sambal dish.

This is again the recipe of sambal :

Basic Sambal Paste :

  15           Red Chili (reduce the number  or remove the seeds for milder taste)

    1           Fresh tomatoes

    1  clv    Garlic

    5  clv    Shallot

    1  cm    Ginger (optional)

    2  tbs    Cooking oil

Pinch of Sugar

Salt to taste

• What need to do now is frying the dried fish till crispy and mix with sambal. Best to eat immediately as the fish will go soft and chewy. 

• If we want to keep the dried fish sambal crispy, replace tomato (sambal recipe) with vinegar and sautee  the sambal even longer in low heat to reduce water content. Adding 1 tbs sugar more will make it even longer crispy ( Refer to Spicy Crispy Medan Anchovy).

Split fish ( this is literaly translated....)

Unsalted Teri

Split Teri

Teri Medan  (Ikan teri)

Dried Sting Ray  ( Ikan Pari )

Dried Baby Sole  ( Ikan lidah )

Boiled Egg in Tomatoes n Chili Paste (Sambal Telur)

This dish is used as condiment in many dish in Medan such as Nasi Lemak, Lontong Medan, Nasi bungkus or just serve as it is with hot steam rice.

Basic Sambal Paste :

  15           Red Chili (reduce the number  or remove the seeds for milder taste)

    1           Fresh tomatoes

    1  clv    Garlic

    5  clv    Shallot

    1  cm    Ginger (optional)

    2  tbs    Cooking oil

Pinch of Sugar

Salt to taste

Prepare the eggs : 

• Just boil the eggs for 7 minutes if you like the yolk slightly soft or a good 10 minutes to get it really done. Take the eggs off and immediately immerse in cold water to stop it cooking even further. 
• Peel the shell 
• On a pan put the eggs and the sambal and stir gently on low heat.
• Ready to serve eather half it or whole egg.

Two different type of Chicken eggs the common one is the brown colour and larger then ayam kampung (native chicken) which have whiter shell and the yolk is deep orange ( definitely taste better than common one)