My Cooking - Ayam Goreng Rempah

I cooked this dish on Deepavali holiday. This is my very first experience in cooking Malay Cuisine. What make me think of cooking this dish, because, lately i got addicted with this ayam goreng rempah, there is a stall at our office building food court selling very nice nasi kukus with ayam goreng rempah, my colleagues saw me almost having it twice every week, she asked me how come you don't want to learn how to cook this dish, very easy.

She gave me her recipe, and i read through and of course i had asked tons of question on what is what, hahahah, got quite confuse and don't know what the ingredient is and some of the herbs.

This is the ingredients you need ~



Onion - 6 nos (you can add more if you like more onion)

daun limau / kaffir lime leave - 2 pcs

bawang putih / garlic - 4 cloves (mine look a lot, because the recipe i get was 4 biji, i thought biji as in 4 bulbs!!!! That explain my rempah a bit bitter because of too much garlic, malay cuisine not like chinese, need a lot garlic.)

candlenut / buah keras - 6 nos

Coriander seed / ketumbar - 1 big spoon

Tamarind juice / air assam - 1 spoon of tamarind paste and mix with water.



blended all the ingredient above together and this is what you will get.

Galangal / Lengkuas - the main ingredient! If you like to get more rempah, you can put more.

This is the ready one, so i don't need to blend myself.

put in some oil and cooked the ingredients first till it fragrant

then add in chicken and cooked and slowly add in 500cc water and salt, keep stir and cook till the water dried.

this is what you get...

You can leave it aside first, when you about to have dinner, fried the chicken together with the rempah. Serve it hot and really nice to go with a bowl of rice.

this is the final result.

Rempah. I keep it in a container, it go nice with the rice, yummmm!!


You can sprinkle the rempah on top of the chicken too.

First time trying and not bad, i get the taste correct except some part of the rempah a bit bitter, as i mistaken on the garlic nos. *note to myself*

It sure taste as good as it look! :D