Ayam goreng asam

Ayam goreng asam

Piquant fried chicken

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
1 tablespoon tamarind pulp
3 garlic cloves, crushed with 1½ teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dark palm sugar, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
oil, for frying

Method

  1. Joint the chicken and cut into serving pieces.
  2. Soak the tamarind pulp in 80 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre.
  3. In a bowl, combine the garlic with the pepper, palm sugar, coriander, cumin, turmeric and tamarind liquid. Rub over the chicken pieces and leave for 1 hour, or cover and marinate in the refrigerator overnight. Drain on paper towel to remove any excess moisture before cooking.
  4. Pour the oil into a large frying pan to a depth of 1 cm. Cook the chicken over medium heat for 2 minutes on each side, turning regularly until golden brown. Reduce the heat, cover, and cook for 10–12 minutes further, turning the chicken after 5 minutes. Drain on paper towel and serve warm.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again