GALANGAL FRIED CHICKEN
Prep time 20 minutes Cook time 1 hour
1 chicken, cut into pieces 300ml coconut milk (or from ½ coconut) 200g young galangal, grated 10cm ginger, pounded
2 stalks lemongrass, pounded
3 daun salam (Indonesian bay leaves) 5 lime leaves
1 tbsp tamarind juice
5 garlic cloves 10cm turmeric 7 candlenuts, roasted 1 tbsp coriander, roasted 3 tsp salt
1 tsp sugar
3 tbsp vegetable oil • Wash chicken and set aside.
• Blend all rempah ingredients in a food processor or pestle and mortar. Heat vegetable oil in a wok and fry rempah with coconut milk, galangal, ginger, lemongrass, daun salam, lime leaves, and tamarind juice. Bring to a boil.
• Add chicken. Turn off the fire when chicken is cooked and coconut milk is completely reduced.
• Remove the chicken and separate the sauce. • Fry chicken until golden brown, and set aside. • Fry the sauce until dry and crispy. Be careful not to burn the sauce.
• Serve the chicken with the fried sauce on top and a side of homemade chilli sauce.