Three Ways to Make Indonesian Spicy Chicken
Spice up your life with Indonesian Chicken Dishes
My Three Favourite Recipes for Indonesian style chicken, easily made in any kitchen, by any level of cook and guaranteed to spice up your life!
Indonesian food is one of the most vibrant and colourful cuisines in the world, full of intense flavour and varied textures. It's as diverse as the Indonesian culture, with culinary influences from China, Europe and India.
That's why it's so rich in flavours and, unlike food from anywhere else, as much about the aroma as the taste. It's spicy, delicious, brightly coloured and richly scented.
- medium size chicken chopped into frying pieces
- Â¼ cup sliced shallots
- 3 cloves garlic sliced
- 2 tsp. crushed dried red hot chili
- 5 candlenuts crushed
- pinch turmeric
- 1 tsp. salt
- 1 tsp. sugar
- 2 cups coconut milk
- 1 Tbs. Vegetable oil
- 1 thick slice ginger
- 1 stalk lemon grass
- Blend the shallots, garlic, chili, candlenut, salt and sugar with Â¼ cup of the coconut milk into a paste.
- Heat the oil in a wok and saute the paste for a minute or two until you can smell the aroma.
- Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat.
- Add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.
- It is ready to be served if the sauce is somewhat thickened and the chicken tender.
Recipe : Ayam Goreng Lengkuas
- Chicken cut into 8 pieces
- 4 tbsp Shredded galangal
- 5 tbsp Oil
- 2 Salam leaves or bay leaves as substitute
- 1 stalk Lemon grass bruised
- Oil for deep-frying
- 3 cloves Garlic
- 5 Shallots
- 3 Candlenuts roasted
- 1 tsp Tamarind
- 1 tsp Chopped turmeric
- Salt and sugar to taste
- Combine chicken with ground spices and shredded galangal and mix thoroughly.
- Heat oil in wok - or use a frying pan and fry the chicken.
- Add salam leaves and lemon grass.
- Cover the wok and fry over low heat, adding a little water if necessary.
- Cook the chicken until golden brown, then drain.
Recipe Ayam Goreng Balado
- medium to large chicken chopped into serving pieces
- 3 tbsp tamarind water
- 1/2 tsp ground coriander
- 8 red chillies seeded and chopped
- 1/2 tsp salt
- pinch turmeric
- 1/2 tsp ground white pepper
- 6 shallots or 2 onions thinly sliced
- vegetable oil for deep-frying
- Marinade- mix together the tamarind water, turmeric, salt, coriander, and pepper in a bowl. Add the chicken pieces, and marinate for 3 hours or overnight in the refrigerator.
- Chili sauce -, in the wok, or use a frying pan, fry the chilies and shallots or onions in the oil, stirring continuously, for about 5-6 minutes. Add the salt. Set aside.
- Drain the chicken from the marinade. Discard the marinade.
- Deep-fry the chicken, a few pieces at a time, until the skin is golden brown and the bones are crisp.
- Put all the fried chicken in a large bowl and pour the chilie sauce over it. Using two large spoons, turn the chicken pieces over and over until they are evenly coated.
- This should be eaten with your fingers, either as a snack or as a main course with fried rice or fried noodles
Common Ingredients in Indonesian Food - Bahan-Bahan and Taburan
Before we start, let's have a look at the common foods used through Indonesia. If you're used to eating large portions of meat, then a couple of days in the week of Indonesian fare should do you the world of good. Meat is a side dish, not the main source of protein in Indonesia.
A meal usually consists of a main rice, nasi, dish with a combination of meat, fish, chicken, vegetable and egg dishes as accompaniment.
Tahu, tofu, soybean cake, and tempe, the fermented soybeans, both good sources of protein, are liberally used in Indonesian dishes.
Coriander and cumin, together with chillies, lemon grass, coconut, galangal, kecap manis, a sweet soy sauce, and palm sugar, along with the chilli sauce, sambal, make up most of the tastes of Indonesia.
Some ingredients may not be readily obtainable and I've given substitutes, as far as possible, which should be on your supermarket shelves or found at the greengrocers or an Asian supermarket..
Ingredient : Candlenuts
These are waxy nuts that look similar to a large hazelnut.
The nuts are ground before use and should never be eaten raw. They're rich in oil, so rich that on some of the Indonesian Islands, people string them together and use as candles.
Ground candlenuts are often used to thicken Indonesian curries.
Macadamia nuts - The closest substitute in taste and texture
Brazil nuts - Three times as large as candlenuts, so use fewer.
Raw cashews - Use two cashews for every candlenut
Blanched almonds - Use two almonds for every candlenut.
Ingredient : Tempeh
Tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.
Because the whole bean is kept, temphe has a high content of protein and vitamins. It also gives it a good firm texture and a lovely strong flavour.
It's especially popular on the island of Java, where it's a staple source of protein. People in the Jakarta prectinct have the highest known soy intake in the world and, accordingly, of the isoflavones in soy.
This provides a unique opportunity to consider the health effects of tempe. Apparent health benefits are bowel health, protection against cardiovascular disease, certain cancers such as breast and prostate, and menopausal health (including bone health).
Tempeh is an incredibly efficient food.
Ingredient : Galangal
Rhizomes are knobby underground stems that have pungent and full of flavour, such as the hot, ginger-peppery galangal.
Greater galangal is also called Laos ginger, Thai ginger and sometimes even Siamese ginger. It's the best known and most widely available.
This creamy white-fleshed rhizome can be found in Asian markets.
Ingredient : Tamarind
Tamarind is used as a souring agent that adds a pleasant fruity taste and, like lime juice, it also tenderises.
Tamarind pods are sometimes available fresh from Asian markets and other ethnic grocery stores, but they may not always be the sour varieties and won't give consistent results in cooking.
Tamarind Paste - For each teaspoon of tamarind paste use two tablespoons of lime or lemon juice.
Tamarind Water - Combine 4 parts dark brown sugar and 3 parts lime or lemon juice
Ingredient : Lime Leaves
Indonesian-Inspired Spicy Chicken Video
Recipe : Serve with Bola-Bola Ubi Jalar - Cassava
- 1 kilo cassava - sweet potato
- 200 gram granulated sugar
- Â½ tsp. vanilla
- 1 cup shredded coconut
- 2 cups water
- 1. Put sugar and vanilla in a pot with water and bring to a boil.
- 2. Steam cassava until soft, peel cassava. Mash cassava while still hot and put in a bowl so you can add the water to it. Pour the water mixture though. Mix well.
- 3. Roll into balls. Place on serving platter, sprinkle with grated coconut, refrigerate for an hour and serve chilled.
Indonesian Cookery Books
Rick Stein (I love Rick Stein) presents a dazzling array of inspired dishe from across. the far East. Vietnam, Cambodia, Malaysia and, of course, Indonesia.