Crispy Indonesian Ayam Serondeng with Spiced Coconut

Ayam Serondeng: Savory Indonesian Fried Chicken with Coconut

Ingredients:

• 10 pieces of yellow-braised chicken (Ayam Ungkep Kuning) or white-braised chicken (Ayam Ungkep Bumbu Putih), which excludes turmeric and uses only garlic, ginger, and galangal
• 3 teaspoons tamarind water, made by dissolving tamarind in water
• ½ coconut, preferably not too old
• Cooking oil, as needed for frying
• 1 large lemongrass stalk, smashed
• 4 kaffir lime leaves, torn
• Spice Paste:
  • 3 shallots
  • 2 garlic cloves
  • 1 teaspoon toasted coriander seeds
  • ¼ teaspoon toasted cumin seeds
  • 5 red curly chilies
  • 1 thumb-sized piece of galangal
  • 1 teaspoon salt
  • 3 teaspoons granulated sugar
  • 1 teaspoon beef bouillon powder (Masako sapi)

Instructions:

1. Prepare the Chicken:

   • Fry the yellow-braised chicken pieces until they are golden and crispy. Set aside.

2. Make the Spice Paste:

   • In a blender or food processor, blend the shallots, garlic, toasted coriander seeds, toasted cumin seeds, red chilies, galangal, salt, sugar, and beef bouillon powder into a smooth paste.

3. Prepare the Coconut:

   • Grate the coconut and set aside.

4. Cook the Spice Paste:

   • Heat a large skillet over medium heat. Add the spice paste and cook, stirring frequently, to prevent burning. You should cook the paste until it begins to darken and becomes aromatic. If the paste starts to stick or burn, lower the heat.

5. Add Coconut and Herbs:

   • Add the grated coconut, smashed lemongrass, and torn kaffir lime leaves to the skillet with the spice paste. Continue to cook over medium heat, stirring regularly to ensure even cooking and to prevent the coconut from burning.

6. Monitor and Stir:

   • As the mixture cooks, it will start to dry out and turn a deeper brown. This is the stage where the serondeng needs close attention. Keep stirring to ensure it cooks evenly and does not burn. If the mixture starts to brown too quickly, adjust the heat as needed.

7. Finish Cooking:

   • Once the serondeng is mostly dry and starting to turn dark brown, lift the skillet off the heat and stir to ensure the color is evenly distributed. Place the skillet back on the heat, keeping the flame high and consistent to finish cooking. Continue to stir until the serondeng is well-cooked and evenly browned.

8. Combine with Chicken:

   • Take half of the finished serondeng and mix it with the fried chicken pieces.

9. Optional Addition:

   • For an extra crunchy texture, mix the remaining half of the serondeng with fried peanuts and store in an airtight container.

10. Serve:

    • Serve the Ayam Serondeng hot with steamed rice. The crunchy, spiced coconut pairs wonderfully with the savory chicken.

Tips:

• The serondeng will taste different once it cools down, so adjust the seasoning to taste while it’s still warm.
• Store any leftover serondeng with peanuts separately to keep the crunchiness intact.

Enjoy your Ayam Serondeng with a side of hot rice, and relish the rich, aromatic flavors of this traditional Indonesian dish!