Ayam Ungkap with Serundeng Spices
Ingredients:
- 1 kg chicken
- 300 grams grated coconut
- Bay leaves
- Turmeric leaves
- Lemongrass
- Water, as needed
- Oil, for frying
For the Spice Paste:
- 1 piece galangal
- 2 pieces turmeric
- 1 piece ginger
- 8 cloves garlic
- 5 shallots
- 1 packet ground white pepper (Ladaku)
- 1 packet ground coriander
- 3 tablespoons chicken bouillon powder (Masako Ayam)
Instructions:
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Prepare the Chicken:
- Combine the chicken with the spice paste. Add water just enough to cover the chicken. Cover the pot and cook until the water evaporates and the chicken is tender.
- Once cooked, drain the chicken and set it aside. You can fry the chicken immediately or store it for later use.
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Make the Serundeng (Spiced Coconut):
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- Toast the coconut mixture in a pan until it becomes dry and fragrant.
- Once the coconut is dry, fry it in hot oil until golden brown. Drain the fried coconut on paper towels and store it in an airtight container.
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Serving Suggestion:
- The serundeng (spiced coconut) can be sprinkled over rice before serving for an added crunch and flavor boost.
Tips:
- For a richer flavor, allow the chicken to marinate in the spice paste for a few hours before cooking.
- The serundeng can be stored for several days in an airtight container and used as a topping for various dishes.
Enjoy your Ayam Ungkap with Serundeng, a delightful combination of tender chicken and crispy, flavorful coconut that will surely enhance your meal experience!
