Ayam Goreng Serundeng Kelapa: A Crispy Indonesian Delight
Ingredients:
- 500 grams chicken, cut into pieces
- 1/2 medium coconut, grated and squeezed to remove excess coconut milk
- 1 stalk lemongrass, crushed
- 3 cm galangal, grated
- For the spice paste:
- 4 cloves garlic
- 4 shallots
- 2 candlenuts
- 1.5 tablespoons coriander seeds
- 1 cm turmeric root
- Sugar, to taste
- Salt, to taste
- Ground black pepper, to taste
Instructions:
-
Prepare the Spice Paste:
Begin by blending the garlic, shallots, candlenuts, coriander seeds, and turmeric root into a smooth paste. You can use a mortar and pestle or a food processor for this task. -
Simmer the Chicken:
In a large pot, add the chicken pieces along with the spice paste and enough water to cover the chicken. Bring to a boil, then reduce the heat and simmer. Cook until the water has reduced by about three-quarters and the chicken is tender. Remove the chicken pieces from the pot and discard the lemongrass. -
Add the Coconut:
Return the chicken to the pot and add the grated coconut. Stir well to combine, ensuring that the coconut evenly coats the chicken. Continue to cook, stirring frequently, until the liquid is absorbed and the coconut is dry. Adjust the seasoning with sugar, salt, and ground black pepper to taste. If desired, add a pinch of chicken bouillon powder for extra flavor. -
Fry the Chicken:
Heat a generous amount of oil in a large frying pan over medium heat. Fry the chicken pieces until they are golden brown and crispy. Remove the chicken from the oil and drain on paper towels. -
Prepare the Serundeng:
In the same pan, with enough oil to submerge the coconut mixture, add the coconut mixture and fry while stirring constantly. Cook until the coconut becomes dry and golden brown. Remove the serundeng from the oil and drain on paper towels. Store the cooled serundeng in an airtight container to maintain its crispiness. -
Serve:
Serve the crispy chicken topped with the golden, crunchy serundeng for a delightful Indonesian meal. Enjoy the combination of savory chicken and aromatic coconut topping with steamed rice or as part of a larger feast.
This recipe for Ayam Goreng Serundeng Kelapa captures the essence of traditional Indonesian cuisine with its vibrant flavors and crispy texture, making it a perfect addition to any meal.
