Ayam Goreng Berlada (Malay Chilli Fried Chicken)

This spicy chilli fried chicken is a delicious side dish for rice.

Ingredients

1 whole chicken, cut into small pieces

A handful of tumeric powder, enough to lightly coat the chicken

3 tablespoons (45ml) tamarind juice

1/2 cup tomato ketchup

Sugar to taste

Salt to taste

Cooking oil

Spice Blend:

6 dried chillies, soak in hot water discard seeds

2 fresh red chillies

6 shallots

3 cloves garlic

2cm ginger

Preparation method

1.	Rub the chicken pieces with tumeric powder and salt and let marinate for 10 minutes.
2.	Blend all the spice ingredients in blender until fine.
3.	Heat cooking oil in wok until hot and fry the chicken until it is almost done. Drain the chicken on paper towels and set aside. Put away the frying oil.
4.	Heat a tablespoon (15ml) of oil in pan then add spice blend. Stir until fragrant and add the fried chicken. Pour in the tamarind juice and ketchup and stir until chicken is evenly coated.
5.	Check the seasoning and add more sugar if it is too spicy. Cook until the sauce thickens a little and coats the chicken.

Rendang Ayam (Chicken Rendang)

This chicken rendang is a delicious side dish for rice and bread.

Ingredients

2 kg chicken, cut into bite size pieces

4 cups (1l) thick coconut milk

250g grated coconut to make kerisik (see recipe)

3 tumeric leaves, slice finely

3 kaffir lime leaves, slice finely

Salt to taste

Spice Blend:

30 dried chillies, soak in hot water and discard seeds

300g shallots

4 cloves garlic

5 cm ginger

4 stalks lemongrass

2 cm galangal

2 cm tumeric root

Caster sugar to taste

Preparation method

1.	To make the kerisik, toast the grated coconut in a dry pan over low heat. Stir constantly until the coconut becomes golden brown and set aside.
2.	Blend the spice ingredients until fine. Put the chicken, spice blend, and coconut milk in a pot and stir over medium heat and bring to a boil.
3.	Reduce heat and cook until the gravy thickens. Add kerisik, tumeric leaves, kaffir lime leaves, salt and sugar to taste. Cook until the meat becomes tender and the gravy is thick.

RENDANG AYAM

Bahan A:-

• 1 ekor ayam (dipotong kecil)
• 2 cawan santan pekat (dari 1 biji kelapa)
• 1/2 cawan kerisik
• 2 helai daun kunyit (disiat)
• 2 keping asam gelugor (*ni akak tambah)
• 1 keping kecil gula kabung (*akak tambah ni)
• Garam secukup rasa

Bahan B (Dikisar):-

• 3 labu bawang besar (akak guna 1 labu bawang besar + 10 bj bawang merah)
• 5 ulas bawang putih
• 5 batang serai (ambil bahagian putih/lembut)
• 3 inci halia
• 1 inci lengkuas
• 1 inci kunyit hidup
• 15 tangkai cili kering
• 15 biji cili api

Cara Memasak:-

1. Ayam dibuang kulit, dibersihkan dan toskan.
2. Masukkan kesemua bahan (kecuali kerisek, daun kunyit, garam dan gula) ke dalam kuali besar dan kacau sebati atas api perlahan.
3. Masak hingga ayam lembut dan kuahnya sebati..Kacau sekali sekala.
4. Masukkan garam, gula dan kerisik, daun kunyit dan kacau rata. Seimbangkan rasa. Masak hingga kuah agak pekat atau terpulang masing2.
5. Tutup api, angkat dan hidangkan dengan pulut, lemang, ketupat.