Ayam Goreng Kremes is popular across the country. Ny Suharti (or Mrs. Suharti in English) is a famous fried chicken chain restaurant in Indonesia that offers ayam goreng kremes as the main menu.
Beside ayam goreng kuning (Indonesian yelllow fried chicken), ayam goreng kremes is another Indonesian Fried Chicken that I grew up with. Just like Ayam Goreng Kuning (Indonesian yellow fried chicken), the process of making ayam goreng kremes is a bit tiring, but the result is more flavourful.
The key of flavourful fried chicken is boiling chicken with ground spices in advance before frying. The boiling process is done once chicken is completely cooked and spices are absorbed. The leftover stock from boiling the chicken is used to make crunchy flakes. We love enjoying our fried chicken with sambal bajak (Javanese sambal) that has a hint of terasi or belachan and raw or blanched vegetables to company with. But don’t forget the warm steamed rice. I truly enjoy the crunchy flakes just only with steamed rice and sambal. One thing that I enjoy as well is the crispy fried salam leaves. The reason why I love to add more salam leaves for this recipe.
You may notice salam (Indonesian bay) leaves and candlenuts often include in Indonesian recipes especially the Javanese food. Candlenuts (or known by the Hawaiian as kukui nuts) can be substituted for macadamia nuts. Indonesian bay or salam leaves have a distinct flavour compare to the regular bay leaves, so if you don’t have them don’t bother to substitute for.
This recipe is my October’s entry for IFP (Indonesian Food Party) which initiated by Tabong (that’s what I call for Tata) and Momon. This party is open to anybody who loves and enjoys Indonesian foods (note: you don’t have to be an Indonesian nor have ability to speak bahasa Indonesia to participate).
Ayam Goreng Kremes
Indonesian Fried Chicken with Crunchy Flakes
Ingredients:
1 whole free range chicken (about 1 kg, 2.2 lbs), cut into 6-8 pieces and wash throughly
2 key limes or 1 lime
10 garlic cloves
10 shallots
6 candlenuts
2 tablespoons ground toasted coriander seeds
1/2 tablespoons salt
400 milliliter pure coconut water (this is special for cooking so no sugar added)
200 milliliter water
10 salam (Indonesian bay) leaves
For Kremes (Crunchy Flakes):
4 tablespoons fried garlic ready to use
250 milliliter chicken broth, a leftover from boiling chicken with spices
250 milliliter water
1 egg, beaten
1/4 cup organic brown rice flour (you can always use regular rice flour)
1/2 – 1 teaspoon salt
1 teaspoon ground white pepper
oil for deep-frying
Methods:
1. Grind candlenuts, shallot and garlic into a paste. Traditionally this process uses a mortar and pestle. However, my food processor did the job faster.
2. In a pot, combine chicken pieces, freshly squeezed key lime juice, spice paste, ground toasted coriander seeds, pure coconut water, water and salam leaves.
3. Cook over medium heat about 20-30 minutes or until the liquid is about 250 milliliter left.
4. Remove chicken from the pot, set aside and deep fry until golden brown on each side. Place on a brown paper to absorb the oil. You can also use a broil method if you want to reduce the oil consumption.
Kremes (Crunchy Flakes):
1. Grind the fried garlic, then combine it with rice flour, ground white pepper and salt. In a big bowl, add leftover chicken broth, water and beaten egg; whisk. Add rice flour mixtures in to a chicken broth mixture and whisk.
2. Using a ladle, add 1 ladle of kremes mixture into a fryer or wok and fry the kremes over high heat. Remove from fryer with a strainer and place on a brown paper to absorb the oil. Only do one ladle each time and repeat this step until all kremes mixture is used up.
Serve fried chicken over kremes with sides of sambal bajak (Javanese sambal) or sambal terasi and raw or blanched/boiled vegetables.
Cook’s Note:
* If there is no pure coconut water just use water.
* Fried garlic can be bought at any Asian stores.
* Candlenuts can be substituted for macadamia nuts.
Amazing blend of flavors that go into the fried chicken! I think it will be gone in seconds if you serve this at a party or open house:)
Reese, who can resist the smell of fried chicken 🙂
Ohhh yes! This sounds absolutely perfect!
Thanks for the visit!
sounds and looks absolutely amazing
smell amazing too!
Oh… crunchy goodness! yummo….
finger lickin’ good 🙂
[…] likely to company fried foods such as chicken, fish or meat. This time, I served sambal bajak with ayam goreng kremes (Indonesian fried chicken with crunchy flakes). With the courtesy of my family’s helper recipe, I have to twist her recipe. Instead of […]
Wow, this looks like my kind of fried chicken 😀 Thanks for sharing the recipe!
hahahah indeed! As we grew up in the same region
A beautiful dish! I really like the sound and looks of it.
Cheers,
Rosa
You should make this one day 🙂
Delicious! I so love the crunchy bits. 🙂
me too
Looks absolutely yummy!!
Thank you!
[…] Soup, Mie Kepiting-Aceh Crab Noodle Row 3. Left to Right: Sate Klopo-Surabaya Coconut Beef Sate, Ayam Goreng Kremes-Fried Chicken with Crunchy Flakes, Kering Kentang-Dried Potatoes, Nasi Udang Bu Rudy-Shrimp Rice ala Mrs. Rudy Row 1. Left to […]
far out just made this and is it sooo good !! thanks for the excellent recipe 🙂
Semangad, masakan Indonesia semoga semakin di kenal
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