Ayam Goreng Kalasan

Name: Ayam Goreng Kalasan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Malay
Ingredients: 1 Chicken; 1 Coconut; 50 g Galangal; 7 slices Ginger; 4 Bay Leaves; Cooking Oil; 2 tsp Salt; 1/2 cup Water; 8 cloves Garlic; 10 Shallots; 7 Candlenuts; 6 Red Chilli Padi; 3 Garlic; 2 Tbsp Cooking Oil; 1 pinch Salt

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Level

moderate

Cooking

25 min

Preparation

20 min

Ingredients

Servings

Chicken cut into big pieces	1
Coconut	1
Galangal	50 g
Ginger sliced	7 slices
Bay Leaves	4
Cooking Oil
Salt	2 tsp
Water	¹⁄₂ cup
Paste
Garlic	8 cloves
Shallots	10
Candlenuts	7
Sambal Jelantah
Red Chilli Padi	6
Garlic	3
Cooking 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.