Fried Chicken with Crunchy Flakes

Author

Rae

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Hello,
I want to share a recipe about local chicken culinary, its named Ayam Kremesan here in Indonesia.
This one was my friend's Mom hands-down recipe.

Ingredients :
1. Whole free range chicken ( about 1 kg ) cut into 4-8 pieces.
2. 10 Garlics
3. 10 Shallots
4. 250gr Coriander.
5. 10 Candlenuts
6. 1/2 tablespoon salt
7. 5 Lemongrass
8. 10 Salam ( Indonesian bay ) leaves
9. 350ml water
10. 10gr. MSG ( you can use one from a mushroom seasoning too)


For Kremes ( Crunchy Flakes )
1.A leftover water from boiling chicken with spices.
2. 200ml water
3. 1 Teaspoon salt
4. 1 Teaspoon ground white pepper
5. 250 gr wheat flour
6. 100 gr starch
7. a little of yeast

Oil for deep frying

Methods:
1. Grind candlenuts, shallot and garlic into a paste. Traditionally this process uses a mortar and pestle. However, you can use food processor for faster grinding.

2. In a pot, combine chicken pieces, salt, spice paste, ground toasted coriander seeds, water, lemongrass and salam leaves.

3. Cook over medium heat about 20-30 minutes or until the liquid is about 200 milliliter left.

4. Remove chicken from the pot, set aside and deep fry until golden brown on each side. Place on a brown paper to absorb the oil. You can also use a broil method if you want to reduce the oil consumption.

Kremes (Crunchy Flakes):
1. Put the leftover water from boiling chicken to a pot, and add water. pick a full glass of it and add 1 spoon of wheat to it, stir. and use a container to add 1 glass to it, add starch and stir. boil the leftover again, add the water in glass and wait until it boiling, then turn off the fire. as soon as you turn off the fire, add the water that contain starch to it, and stir.
2. Using a ladle, add 1 ladle of kremes mixture into a fryer or wok and fry the kremes over high heat. Remove from fryer with a strainer and place on a brown paper to absorb the oil. Only do one ladle each time and repeat this step until all kremes mixture is used up. be careful when frying it.

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Comments

    1. Rae Oct 24, 2017
      @Setra no i'm just a former cook.
    2. Setra Oct 24, 2017
      Lol, thankfully that's just typo, with that much amount it would be an overkill
      Yep, am an Indonesian. :)
      Btw, you used to cook 10 kilos? Did your family run a depot?
    3. Rae Oct 24, 2017
      @Setra oh right, its a typo, i'm usually use 10/20kg chicken, i'll edit it.
      thank's for pointing it for me.
      also an indonesian too ?
    4. Setra Oct 24, 2017
      That amount of MSG though... Is that for real?
    5. Nokiyoh Oct 22, 2017
      working while taking classes for being hairstylist im planning to open up a salon .. i think
      I got to used living here everything is so convenient but still can't beat my beloved country no matter how mess up
    6. Nokiyoh Oct 22, 2017
      yeah... only for another 3 months I'll come back to home sweet home .... I've been here for almost 5 years
    7. Rae Oct 22, 2017
      Oh, you're not here?
      Working in HK @Nokiyoh ?
    8. Nokiyoh Oct 22, 2017
      you know i go to this Indonesian restaurant here in hongkong and it's called "ayam penyet" .... the first time I eat this is in Singapore Indonesian restaurant too .. god it's so delicious the chilly got me breathless as in actual breathless at how spicy it was .....i mean our country is so large with many town/county with their own signature dishes.... I don't know some of them so it's always exciting finding new food from our country
      Rudy likes this.
      9. Page 1 of 5
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