D'Open Kitchen

COOKING FOR THE SOUL

Indo Ayam Goreng

Name: Indo Ayam Goreng
Ingredients: 8 piece Chicken; 4 cloves Garlic; 2 each Shallots; 1 tbsp Coriander Seeds; 1 inch Turmeric; 2 each Bay Leaves; 400 mls Coconut Water; 0.5 tsp Salt; 0.5 tsp White pepper; 0.5 cup Cornflour; 3 litres Oil

Recipe by

Trish yee

Discover the bold flavours of Indonesia with our Indo Ayam Goreng recipe. This iconic dish showcases succulent chicken, marinated with a blend of aromatic spices, and then fried to crispy perfection. The result is a symphony of textures and tastes—juicy on the inside, irresistibly crunchy on the outside, and infused with the rich depths of Indonesian spices. Served with fragrant rice and traditional sambal, Indo Ayam Goreng is a culinary celebration that brings the heart of Indonesia's street food to your table. Whether enjoyed as a standout main course or shared at gatherings, our Indo Ayam Goreng promises an explosion of savoury delight that encapsulates the essence of Indonesia's vibrant culinary landscape.

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Course Main Course

Cuisine Indonesian

Ingredients

8 piece Chicken
4 cloves Garlic
2 each Shallots
1 tbsp Coriander Seeds
1 inch Turmeric
2 each Bay Leaves
400 mls Coconut Water
0.5 tsp Salt
0.5 tsp White pepper
0.5 cup Cornflour
3 litres Oil

Instructions

1.Make marinade by blending/pounding coriander, turmeric, garlic and shallots into a paste
Marinate the chicken pieces for about 2 hours
3.Using a appropriate sized pot, add the chicken, marinade and coconut water and bring to the boil before letting it simmer for about 30 mins.
4.Set aside the chicken and let cool. Prepare the dusting flour by combining, cornflour, salt and pepper.
Prepare your deep frying oil. Take chicken, dust with cornflour and deep fry until golden brown. Let it drain before serving it.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.