– 1 whole chicken, cut into 8 pieces
– 1 stalk of Lemongrass (Sereh/Serai)
– 2 Salaam leaves (Indian Bay Leaves)
– 4 tablespoons shredded Galangal
Spice Paste– 3 cloves of Garlic
– 5 Shallots
– 3 Candlenuts (Kemiri)
– 2 teaspoon fresh Turmeric
– 1 teaspoon Tamarind (asam jawa) juice
– Salt and sugar to taste
Directions
1. Grind or blend the spice paste, use to marinate the chicken together with shredded galangal.
2. Then take deep fry pan and use to cook the marinated chicken and add some water, salam leaves and lemongrass until chicken is cooked and sauce is almost dry. Leave to cool.
3. Fry the chicken and the spices into deep fry pan with lot of oil until crisp and golden brown. When it’s done, use the tissue to absorb the oil. Set aside and serve with the crumb from the spices.
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