Recipe : Famous Ayam Tangkap ( Acehnese Caught Chicken )
Ayam tangkap or literally translated as caught chicken is the one of Aceh most popular and iconic culinary dishes, topping the list of requisites in almost all Acehnese restaurants. Ayam tangkap must be made with free-range chickens that are cut into small pieces, marinated with spices, and deep-fried in alarge work for 8-10 minutes. Just when the frying is about done, two handfuls of leaves -pandan leaves, curry leaves and green chilies are tossed in. Deep frying the chicken in small batches over high heat will result in a succulent, juicy, savory yet acidic and aromatic fare. And, now lets make your own ayam tangkap!
- 1 free-range chicken (cut into 24 small pieces)
- 1,5 liter cooking oil
- 1 cup warm water
- 8 stems curry leaves
- 4 pandan leaves (cut into parts 4-5 cm long)
- 2 green chilies
- 4 tbsp tamarind juice
- 2 tbsp lime juice
- 3 shallots (thinly sliced)
Spice Paste :
- 3 shallots
- 3 garlic cloves
- 5 bird's eye chilies
- 1 little-finger sized piece ginger
- 1 little-finger size piece turmeric
How To Make :
- Clean the chicken, rub with lime juice
- Using mortar and pestle, grind the spices into a smooth paste. You can also use a food processor to blend them. Mix one cup of warm water with the spice paste. Use the mixture to marinate the chicken for 10-15 minutes
- Heat oil in a large wok. Deep-fry the chicken at around 170 Celsius degrees. Make sure all the chicken pieces are covered with oil bit not sick to one another
- When the chicken pieces are almost cooked through, toss in the curry leaves, pandan leaves,green chilies and sliced shallots. Continue frying for three more minutes, until the chicken pieces turn brown. Remove and drain. Serve hot.
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