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- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
This dish combines the marriage of sweet and spicy. Serve with rice, if desired.
12 people made this
- 1 (1.35kg) whole chicken, cut into 8 pieces
- 1 teaspoon ground turmeric
- salt to taste
- 10g dried whole red chillies
- 3 fresh red chilli, finely chopped
- 4 cloves garlic, finely chopped
- 1 red onion, chopped
- 1 (2cm) slice fresh root ginger
- 2 tablespoons sunflower oil
- 1 cinnamon stick
- 2 whole star anise pods
- 5 whole cloves
- 5 cardamom seeds
- 2 tomatoes, sliced
- 2 tablespoons ketchup
- 1 teaspoon caster sugar or to taste
- 125ml water
MethodPrep:20min ›Cook:35min ›Ready in:55min
- Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chillies in hot water until softened. Blend the softened dried chillies, fresh red chilli, garlic, onion and ginger in a liquidiser or food processor to a paste.
- Heat the oil in a large frying pan over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the frying pan and set aside. Remove excess oil from the frying pan, leaving about 1 tablespoon. Cook and stir the chilli paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the frying pan. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to the boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.
Reviews & ratingsAverage global rating:(11)
Reviews in English (10)
Very nice, very easy to make and very tasty. Will be maling again-19 Jul 2014
The first dish that finished! Best eating with some rice as is rather spicy for me or maybe i reduce the dried red chili-06 Mar 2012
Deliciously spicy hot! Definately pair with some rice (i chose jasmine) to cut the heat. A definate crowd pleaser for those who like spicy ethnic cuisine!-04 Apr 2012
2.4 lbs Chicken
1 tsp Salt
1 tsp Tamarind Water
500 ml Water
2 tbsp Sweet soy sauce
3 pcs Chopped tomatoes
2 tsp Javanese palm sugar
l50 gr Red chilies
6 cloves Garlic
2 tsp Shrimp paste
2 cm Ginger
2 cm Lesser galangal
2 tsp salt
1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.
2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.
3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.
4. Remove and drain.
5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.
6. Add the fried chicken, stir, and pour water.
7. Add sweet soy sauce, sugar, tomatoes and palm sugar.
8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.
Honey fried chicken ( ayam goreng madu ) indonesian recipes
Indonesian spicy roast chicken
It has been a quite long time since I post about Indonesian recipe. Now for this post I would love to introduce you one of the recipes from more than a hundred Indonesian roast chicken recipes.
When I say a hundred of roasted chicken recipes, I mean it is really that many. I assume that at this moment it is possible you are frowning and guessing yourself about the truth of what I have just told you.
Here is the thing, as a country with more than 17.000 islands with multiple cultures that come from multiple ethnic, we have in fact diversity on our cuisine. As you travel from Central Java to West Java as, for example, you will be in much of a surprise when you find how different the cuisine from Central Java compare to West Java although these two provinces are from the same island of Java. Imagine if you go to another island like Kalimatan (new name of Borneo island) after travel from Java. The food is completely different. The only thing that unites our cuisine is the using of spices, a lot of spices!
The recipe I am about to share with you requires the authentic spices which possibly new to you or you have never heard before. These spices and herbs available only in the Asian grocery shop, or at the special market sale Asian herbs and spices.
In this recipe I want to keep the authentic taste and the originality of the flavor, because that is the major aspect of all Indonesian roasted chicken. Try not to substitute the ingredients, and I hope you eager to adventure your palette to the next level.
Another thing though, normally the chicken will be roasted on a barbeque grill, but baking it in the oven is also a good alternative to finalize the cooking process of this dish.
Let’s begin with what you need to make a paste.
2 big shallots. Cut them into small tube.
4 cloves of garlic. Slice them in thin layers.
4 candlenuts. Candlenut is mostly used for cooking, and should not be eaten raw. It gives flavor to the food and thickened the food at the same time. Use your rolling pin or kitchen pounder to crush the nuts into small crunches. Click here to find more info about candlenut.
30 gr tamarind paste. Mix the tamarind paste with 3 tbsp of water. We need only the juice from this mixture of tamarind and water. Info about tamarind is here .
Mix all these ingredients in food processor or a blender until becoming paste. Set aside.
2 stalk of lemongrass. Cut each of them into two. Crush them to enhance the flavor of the dish. Info about lemongrass is here .
2 lime leaves (Kafir leaves).
6 tbsp olive oil or peanut oil.
Some vegetables like potatoes, onions, baby carrots, spring onions, or your favourite vegetables.
1 whole chicken. Cut the chicken from the middle of the breast, but make sure it does not cut through until the back of the chicken. We only want to cut the chicken a half side.
- Preheat the oven at 200 C/392 F.
- Heat a pan on medium fire. Pour the olive oil on the pan, leave it until hot, but not too hot.
- Add the pasta you have made before.
- Pour the turmeric powder.
- Add the lemongrass and the lime leaves. Stir it up – by now you will start to smell the delicious fragrance – and let it cook until the paste turn brown.
- Add the coconut milk and water.
- Stir it again before you add the chicken. Leave the chicken cook in the sauce for about 10 minutes before turning the chicken to the other side to cook.
- Put the lid on the pan. Cook the chicken until the level of cooking almost well done. Turn the fire off.
- Transfer your chicken with the sauce to a roasting pan. Spread all the vegetables around the chicken. Season the veggie with salt and pepper, then sprinkle some olive oil.
- Send the chicken and its veggie friends right away to the oven. Bake it for about 30 minutes or until the chicken fully cooked.
N ext, prepare yourself to enjoy one of the best roasted chicken you will ever taste in your life!
Don’t be shy! Slice it up, and take the best succulent and spicy part of the chicken.
For my roasted chicken I accompanied it with Indonesian yellow rice.
Water spinach and some tofus on the top.
Indonesian love to eat roast chicken with:
- Cucumber, lettuce or iceberg lettuce, Indonesian basil and tomato. We called the salad for roast chicken as LALAPAN.
- Every dish including roast chicken will never be complete for Indonesian without hot chilli pasta as we called it SAMBAL.
I would love to hear your feedback on this recipe after you try it. It is also perfect for a barbeque. Instead of using the oven to bake it, a barbeque will be one of the best options to this recipe.
Recipe of Homemade Indonesian Chicken Fried Rice Ultimate
Hey everyone, welcome to our recipe site, If you’re looking for recipes idea to cook today, look no further! We provide you only the best Homemade Indonesian Chicken Fried Rice recipe here. We also have wide variety of recipes to try.
Before you jump to Homemade Indonesian Chicken Fried Rice recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods May Help You Stay Fit And Healthy.
With regards to the foods that you eat, you will notice that your overall health can be effected either positively or even negatively. One of the foods you ought to be avoiding is any foods you get at a fast food spot. The foods that you receive from these fast food places are foods that are incredibly unhealthy, loaded with fat and typically have little to no nourishment. In this posting we shall be going over foods that you ought to be eating that can help you remain healthy and balanced.
Also when you are looking for a snack to hold you over between meals, grab a handful of nuts or seeds. Almost all nuts will have lots of protein and you can also find that many nuts and seeds will even provide your system with vital Omega-3 and Omega-6. Omega-3 as well as Omega-6 are classified as essential fatty acids and they’re essential simply because your body makes use of these kinds of fatty acids to keep your hormone levels where they should be. Something you may not comprehend is that a variety of hormones that you need will only be able to be developed when you have these fatty acids.
By following a few of the suggestions above you will find that you will end up living a healthier life. Also if you cut out all the processed foods that you shouldn’t be eating anyway, you might find that you could end up living a longer life.
We hope you got insight from reading it, now let’s go back to homemade indonesian chicken fried rice recipe. To make homemade indonesian chicken fried rice you only need 11 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Homemade Indonesian Chicken Fried Rice:
- Take 3 of plates of rice.
- Get 1/4 lb of lefover chicken meat.
- Take 3 of garlic.
- Get 3 of red onions.
- Take 1 of red chili.
- Prepare 1 tsp of salt.
- You need 1/2 tsp of sugar.
- Get 1 of ginger.
- You need 1 of tomato.
- Prepare of Olive oil.
- Take of Topping: tempe (optional).
Steps to make Homemade Indonesian Chicken Fried Rice:
- Chop-chop garlic, onion and red chili, leftover chicken.
- Heat pan and olive oil. Then saute garlic, onion, ginger, red chili and minced chicken. Add salt and sugar. Then add tomato and rice. Then saute til fragnant and changing color into yellow (at about 7 minutes)..
- Serve it.
If you find this Homemade Indonesian Chicken Fried Rice recipe useful please share it to your good friends or family, thank you and good luck.
December 17, 2013 at 01:34 pm
Hi my name is Laura I live in Spain and I think to share your recipes and my spanish recipes in a diferent way. I would like to know cooking your recipes but without somebody to guide me will be dificult. Through food we share a part of as,because it is someting very particular we are pleased when somebody like our food. Please send me an email to explain better what it´s all about. Best regards
December 19, 2013 at 01:07 pm
What if I can't find candlenuts? Can I skip it altogether? It's hard to find kemiri here in Canada :(
December 19, 2013 at 05:32 pm
Hi Jilly, you can substitute candlenuts with macadamia nuts. :)
January 20, 2014 at 09:49 pm
Mbak, hari ini aku coba masakan ini. Enak :D
January 20, 2014 at 10:13 pm
Thank you udah nyobain resepnya, Valentine :)
December 8, 2014 at 07:05 am
Lucky I checked the Indonesian names for the chillies. Could have set fire to myself if I'd used keriting in place of besar as indicated. But my goodness, what a fine dish. Will make it again. Local Chinatown grocer has candlenuts, as I'd hoped.
December 18, 2014 at 07:06 pm
Good blog with easy to cook recipes.
February 16, 2015 at 11:58 am
How do I make the paste? How many macadamia nuts do I use?
February 16, 2015 at 12:49 pm
Hi Justin, I usually put all the spice paste ingredients in the spice attachment that comes with my blender, or my mini food processor (you can use regular size one too, of course), to grind the spice. Or, you can also use mortar and pestle if you have that. To substitute candle nuts with macademia nuts, I use a 1 to 1 substitution, so you will need to use 5 macadamia nuts for this recipe. Hope this helps :)
August 26, 2015 at 07:07 am
Would love to try this recipe. would removing the chili spoil the recipe, am looking to cook some for my kiddos. Great picture you got there!
August 26, 2015 at 10:39 am
Hey, thanks for the compliment. I would suggest substituting the chilies with bell peppers so at least you get the chili pepper taste without the dish being too spicy for children.
Ingredients for chicken in tomato sauce (Ayam Masak Merah)
There are a few groups of ingredients in this recipe:
- Marinate &ndash chicken, salt and turmeric powder
- The spices&ndash cloves, star anise, cinnamon bark, and cardamom
- Blended ingredients &ndash lemongrass, galangal, ginger, onion, chilis, and garlic
- For the gravy &ndash chili sauce, tomato paste, tomato, ketchup, sweet soy sauce, palm sugar, salt, cumin powder, coriander powder, and pandan leaves.
Don&rsquot be afraid of the long list of ingredients. It is a matter of getting it organized. I will also mention what are the ingredients you can omit if not available.
Group 1- Marinate the chicken.
This group consists of three items only the chicken which is bone-in and skin-on large chunks for the authentic recipe, turmeric powder, and salt. (You can use breast to replace the chicken chunks).
Mix the turmeric powder and salt with the chicken and marinate for at least half an hour in the refrigerator. Marinating helps to let the flavor penetrate deep into the large chicken chunks.
A word of caution: turmeric is a yellow dye which will stick on the skin at least a day. Combine the ingredients with a tong, or a pair of trustable glove to avoid both hands turn yellowish. Experienced local cooks will know that you must have dealt with turmeric when they spot your yellowish hands.
Group 2 &ndash The spices
There are four dry spices regularly used together in Malay cooking. I call it empat sekawan, which means &lsquofour close friends&rsquo in Malay. They are cloves, star anise, cardamom, and cinnamon bark. These spices and used in other Malay recipes too. Take a look of the Malaysian tomato rice that I posted not long ago, and you will find the same set of spices are used in the recipe.
You do not need to break the spices except the cardamom with the handle of the knife to expose the seed within.
Place some oil in the pan with a heavy bottom. Lightly saute the spices until you can smell the aroma rising from the pan.
Group 3 &ndash The blended ingredients
This group of components give the body of the gravy and enhance the flavor. These are lemongrass, galangal, ginger, chili, and onion.
Saute the onion until it slightly brown before combine with the remaking ingredients. Browning the onions make the ayam masak merah more aromatic.
You can simplify the step by omitting the browning process, but I find that it is less desirable.
Here is where you can make your variation. Changing the ratio of the ingredients will affect the flavor of the ayam masak merah recipe. Some local people will include dry chili in the blend to make this spicy chicken tomato recipe really hot. We can get the readily blended dry chili called chili boh from the market. Some cooks will use half red and half green chili, and some spicy-immuned extremist will add the bird&rsquos eye chili without removing the seeds and pith.
My chicken and tomato sauce recipe is sort of kids friendly, use only 5 chilies for 1kg of chicken. You can taste the chili flavor minus the hotness that may put some people off.
Blend the ingredients with some oil. It is important to blend it until really smooth, as we do not want to have large pieces of galangal and chilies in the gravy. Cut the galangal into small pieces and red chili into short strips as they are the most difficult one to get well blended.
Group 4 &ndash The gravy
The next group of ingredients is the gravy. It has a long list of items but is relatively easy to prepare. Again, this is where you can alter the flavor.
There are two items in this section which I need to make a note- tomato and chili sauce.
Malaysia chili sauce
The Malaysian chili sauce has its own sets of flavor as it is more than plain chili. The whole spectrum of ingredients in the sauce contributes to its distinct flavor. You will get a different set of taste if you use other types of chili sauce (e.g. Sriracha, Japanese chili sauce, and Mexican Chili sauce). You may want to give it a try with these chili sauce, but I would prefer to keep it authentic and stick to the Malaysian version. If it is not available, omit it.
How about tomato ketchup, fresh, and taste paste? Does it make sense to make this chicken tomato stew recipe so complicated?
This combination of tomato-related ingredients is the standard for most of the original recipes. I assume this is because the tomato in Malaysia is generally not as sweet as those from the climate country. They tend to be smaller and pale in color.
The flavor can be enhanced by using tomato paste (usually imported ) and tomato ketchup. I will remove the tomato ketchup if I have to decide to simplify it, but since I want to present the tested version to you, I would rather keep it as it is.
Palm sugar has a caramelized flavor. If you do not have palm sugar, substitute with brown or any other sugar.
Cumin and coriander powder
Cumin and coriander powder in my favorite booster for the chicken in tomato sauce. Some recipes also include Fennel powder. These are all acceptable variation. If you do not have any of these items, omit it. The chicken in tomato sauce may lose some zing, but is a cleaner and laid back version which is more suitable as the everyday meal. You won&rsquot enjoy having food with an overpowering flavor for every meal!
Pandan leaf is also called screwpine leaf. It is widely available in Malaysia which can grow quickly. Fresh pandan leaves may be difficult to get in some countries. If you can&rsquot get it, omit it. Do not substitute with pandan essence since it will only add the unnatural taste to the chicken. Most of this essence is made with the artificial chemical with inferior flavor.
Sweet soy sauce
The soy sauce I refer to is the Indonesian type of soy sauce. This is different from the Chinese soy sauce which it more savory. Again, you can omit it if it is unavailable. You know the long list of ingredients can be confusing, and the difference of flavor without this item is marginal.
Deep-fried or not to deep-fried the chicken?
Chicken in tomato sauce is a versatile recipe. There are recipes omit the deep-frying process (luckily have not heard anyone suggest that marination can be skipped too 🙂 ). I prefer to deep fried the chicken to nearly cooked, about four minutes in the oil before adding to the gravy.
Deep-frying can significantly improve the flavor. The goal is not to thoroughly cook it so you can stop short at 4 minutes even for a large chunk of chicken.
- For Potato Mash
- 4 Potatoes (Aloo)
- 1 Whole Egg , lightly beaten
- 1/8 teaspoon Black pepper powder For the Meat Filling:
- 1 Onion , chopped
- 1 Cup Chicken , minced
- 3 cloves Garlic
- 1/4 teaspoon Nutmeg powder
- 1/4 teaspoon Black pepper powder
- 1 tablespoon Soy sauce , sweet
- Red Chilli flakes , optional For coating:
- 2 Whole Eggs
- 1 cup All Purpose Flour (Maida)
- 1 cup Whole Wheat Bread crumbs ,
- Oil , as required for frying
What do we need?
This fried rice recipe uses simple ingredients that might you probably already have in your store cupboard.
For the paste, we need shrimp paste, garlic, red chilli, fish sauce, brown sugar, tamarind, tomato puree and soy sauce.
We also need cooked long-grain rice, shallots, spring onions (scallions), vegetable oil, cornflour (cornstarch), and eggs.
Smoked Lamb Rack with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce
Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce
Smoked Lamb Rack or lamb chop with porcini mushrooms crusted is an easy recipe with a fancy restaurant looking dish. The porcini mushooms crusted within the smoked lamb rack or lamb chop made an earthy and pungent mushrooms fragrance along with the smoky flavour. I guess no one could regret this, even for a non-lamb person. As a lamb person, i love to cook and also eat lamb all the way. Roasted, grilled, stewed and you name it. Luckily,when i checked to my fellow friends blog, she made a smoked lamb leg with rosemarry rubs, wow it’s sound great since any gamey meat is suits with smoking technique. It’s a kinda shame on me, since i’m a huge fans of lamb and never even thought to smoked it before. Ever since i’m made my homemade smoked salmon, homemade smoked beef and homemade tea smoked goose, i’ve always craving for homemade smoking without smokers house, just using a simple old crockpot.
Dried porcini mushrooms for making porcini mushrooms powder
Porcini mushrooms powder crusted lamb rack or lamb chop is a popular in western style cuisine, especially in France, Italy and Spain, the producent of porcini mushrooms. Actually porcini mushrooms powder is not only great for crusted, but also for stuffing like my Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing. Porcini mushrooms (Boletus Edulis ) is an edible mushroom with a very potent mushrooms aroma. The dried porcini mushrooms is considered as delicacy and fancy gourmet ingredient. Powdered dried porcini is good for sauce flavouring, rubs and make an intense mushroom aromas in pasta, pie filling etc. Btw, this is my first ebay ingrident that succesfully shipped from Italy. Porcini mushrooms is quite pricey, it s only 20 grams and cost me about 20 USD for shipped that to Indonesia, well the 6 USD of it for international shipping cost. When i first toasted the mushrooms, the kitchen is smells so good with a very deep and earthy aromas . I guess the mushrooms worth for the price when i processed that info powder, preety damn good ingredient. First trial of my new kitchen ingredient is to make a crusted layer on smoked lamb chop.
Porcini Mushrooms Crusted Smoked Lamb Chop
Homemade Smoking Lamb Rack or Lamb Chop is actually so easy. Just like my homemade tea smoked salmon, tea smoked lamb rack needed prior lamb rack surface drying out to make a pellicle first. The Pellicle layer is needed to mantain and keep the juice inside the meat and not dripping out during the smoking process. After slighly curing the lamb chop with powdered porcini and cajun seasoning, the lamb chop patted dry with clean paper towel and laid in front of fan or air conditioner for about 20 minutes to dried out the surface. You can made this happed by put the cured lamb uncovered in the fridge overnight prior to smoking. Usually i use rice as a homemade smoked agent, but since my grandmas is concern on “wasting” for smoking agent, she ask me to use my leftover dried corn from feeding the goose for my Confit d’Oie/Goose Confit. The dried corn works well as smoking agent. Beside changing the smoking agent, today i try to smoked the lamb leg in a very low flame to infused the smoke flavour to the lamb chop even better. After that, i dragged the smoked lamb chop in a powdered porcini mushroom then pan fried it to make a crusted porcini mushroom layer.
Smoked lamb with porcini mushroom crusted: great flavour combination!
Saffron infused polenta is a great pairing for this tea smoked lamb rack. The basic recpe for making saffron polenta is so simple, you need to follow the package instruction adn add the saffron in the cooking process. For enrich the dish flavour, i add tangy and refreshing burst of cherry tomato concase with a little touch of cayenne or chili pepper. It’s all easy, fancy and heavently lamb recipe!
Indonesian Chicken Noodle Soup (Soto Ayam)
To make the chicken stock, heat the vegetable oil in large stock pot over high heat. Season the chicken fillets with salt and sear in the pot for 2-3 minutes each side. Add the remaining stock ingredients and 8 cups of water. Bring to a simmer, then reduce the heat to medium and cook for 45 minutes, skimming the surface every so often.
For the spice paste, blend the ingredients in a blender until smooth (add a couple of tablespoons of the chicken stock if the ingredients won’t blend properly).
Remove the chicken pieces from the chicken stock and set aside for later. Strain the broth and reserve. When the chicken is cool enough to handle, shred or roughly chop the meat.
To finish the broth, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the spice paste (keep the rest for another time in the freezer) and cook stirring for about a minute or until fragrant. Stir through the coconut milk and simmer for another 2 minutes. Then stir through the chicken broth and simmer for another 2 minutes. Then add the lime juice and season with salt to taste.
Soak the vermicelli noodles in hot water for 3-4 minutes or until tender. Drain and divide among serving bowls. Top with shredded chicken. Then ladle over the soup. Top with sambal oelek, coriander leaves and a lime wedge.