17.3.11

Chicken Recipes: Ayam Tangkap

Tricky to make chicken on this one. But do not ask about the taste. Krenyes savory aroma of fried chicken wrapped in fragrant leaves of various herbs and delicious spicy cabainya.
 

Ingredient: 1 whole chicken (preferably free-range chicken) 1 liter of cooking oil 8 bay leaf stalk Koja (temurui) 4 pieces of pandan leaves, roughly sliced 1 cup boiled water 2 pieces green chili peppers Seasonings: 3 cloves garlic (3 cloves chopped, 3 cloves crushed) 3 pieces red onion 5 pieces chili A joint thumb (2 cm) turmeric A joint thumb (2 cm) ginger 1 teaspoon salt tamarind water, to taste
 

Method:

    
* Cut the chicken into 24-30 small pieces, then wash clean. If necessary, squeeze the water-remasdengan lime juice.
    
* Blend all ingredients, mix with 200 ml of boiled water.
    
* Enter the chicken pieces into the spices, and soak for 10 minutes.
    
* Heat oil in large skillet until it was boiling. Fry chicken until browned.
    
* All chicken should be immersed in the oil and do not get too coincide with one another. For best results, use a large frying pan, with 2 liters of cooking oil. Or, do not fry well, but little by little. (Remember: the success of this simple dish is very bergantungpada frying technique).
    
* Towards the chicken is cooked, insert the red onion slices, bay leaves Koja, pandan leaf, and green chillies. Continue to fry about three minutes.
    
* Remove and drain, and serve immediately in hot conditions.
Recipe obtained from: RM Aceh Rayeuk Jl. Banda Aceh-Medan 3.5 km Lueng Bata, Banda Aceh 0651 7409122 





source: (http://food.detik.com/read/2011/03/14/171807/1591350/899/resep-ayam-ayam-tangkap)
 
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