Friday, July 04, 2008
Sambal Goreng Ayam
- about 200 gram of chicken (squeeze lime juice and pinch of salt to it, and put aside for about 16 minutes)
- 1 small potato, cubed and fry, put aside.
- 1 bay leaves
- 1 stalk lemongrass, chopped the white part finely
- 1 small tomatoes
- 3 red chillies, split
- 1 tsp of sweet soy sauce
Grind to paste:
- 2 red chillies
- 3 shallots
- 2 cloves garlic
- 1 cm of ginger
- 1 tsp grated palm sugar ('gula jawa')
- pinch of salt to taste
- Heat 2 tablespoon of oil in a wok. Fry the paste until fragrant, add in the bay leaf, tomatoes, red chillies, lemongrass.
- When everything is thoroughly mixed, add sweet soy sauce and splash of water.
- Add chicken pieces. Stir and once chicken are cooked and tender, put in fried potatoes. There should only be small amount of thick gravy coating chicken and potatoes pieces. Stir and let the potaotes warm through and well-mixed with chicken and gravy.
This dish is very versatile, in a way of it can be made with different kinda things. It's super delicious with gizzard and livers! Or tempeh and potatoes version - fry both until crispy before mixing it with the spices. Or, beef. Or, though I have not tried it before, I am pretty sure fried firm tofu can be pretty yummy also. Shrimps!
My mom (and our neighbor, and my grandma, and er..most people in general, I think) would fry the chicken first, half-done, and then add it to the spicy sauce. Extra work for me, so I just skip this part. Plus, I try to fry as little as possible in this tiny place of ours. The lingering frying smell...