Ayam Goreng Kalasan
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Ayam Goreng Kalasan

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Level

moderate
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Cooking

25 min
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Preparation

20 min
Ingredients
Servings
4
Chicken
1
Coconut
1
Galangal
50 g
Ginger
Slices
7 slabs
Bay Leaves
4
Sunflower Oil
Salt
2 tsp
Water
12 cup
Paste
Garlic
8 cloves
Shallots
10
Candlenuts
7
Sambal Jelantah
Red Chilli Padi
6
Garlic Cloves
3
Sunflower Oil
2 tbsp
Salt
1 pinch
How to cook
Prepare chicken & paste
  • Cut the chicken into 4 large pieces.
  • Combine garlic, shallots and candlenuts in a mortar and pound with a pestle until it becomes a paste.
Start cooking
  • Heat oil in a pan and saute the galangal until it’s fragrant.
  • Add the paste, bay leaves and ginger slices into the pan.
  • Saute all the ingredients together on low heat for 5 minutes.
  • Stir in coconut water and cook until the oil separates from the paste.
  • Add salt and chicken, ensuring that the latter is evenly coated with the mixture.
  • Simmer the chicken until it is tender and all the coconut water has evaporated to leave behind a thick sauce in the pan.
  • Set aside the chicken on some kitchen towels to cool.
  • Chill in the refrigerator if left out for more than 3 hours.
  • Deep fry the chicken until it is golden brown and crispy!
To make Sambal Jelantah
  • Pound all the ingredients together in a mortar using a pestle; if you don’t have a mortar and pestle, simply use a blender.
  • Stir in heated sunflower oil and adjust salt to taste.
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