Indonesian Street Food
1 large fresh chicken cut in 8 pieces
2 cups water
oil for deep-frying
Spice mix
1 tablespoon coriander
3 tablespoons of crushed garlic
2 tablespoons of dried turmeric
2 tablespoons sugar
3 tablespoons of ginger
2 tablespoon oil
Oil for deep frying.
Directions
Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste. Heat the oil in a large pan or wok.
Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked. The water should have evaporated by now and the chicken should have a brown spicy skin.
Allow the chicken to dry a little then heat oil for deep frying.
Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.
Serve with sliced cucumber and thin carrot strips as a garnish
2 cups water
oil for deep-frying
Spice mix
1 tablespoon coriander
3 tablespoons of crushed garlic
2 tablespoons of dried turmeric
2 tablespoons sugar
3 tablespoons of ginger
2 tablespoon oil
Oil for deep frying.
Directions
Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste. Heat the oil in a large pan or wok.
Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked. The water should have evaporated by now and the chicken should have a brown spicy skin.
Allow the chicken to dry a little then heat oil for deep frying.
Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.
Serve with sliced cucumber and thin carrot strips as a garnish
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