Sign Up
Log In
width="24" height="24" My Account
My Bookmarks
Log Out
or
Ingredients
- Serves 2-4 people
1 Kg Whole Chicken
15 g Shallots
15 g Garlic
10 g Candlenut
20 g Turmeric
20 g Coriander
20 g Galangal, smashed
2 sticks lemongrass, smashed
20 g Ginger
5 Bay Leaves
3 pieces Lime Leaves
13 g Chicken Powder
7 g Salt
5 g White Pepper
6 g MSG, optional
18 g Sugar
60 ml Thick Coconut Milk
1 liter Cooking Oil
1 liter Water
Sambal Pecak:
100 g Green Cayenne Pepper
20 + 30 g Shallots, thin slices
100 g Red Tomatoes, cut into 1 inch cubes
30 g Basil Leaves
8 g Sugar
5 g Salt
3 g MSG
100 ml Cooking Oil
2 pcs Lime
Ayam Goreng Sambal Pecak
Treat your family to a delicious home cooked meal with this Ayam Goreng Sambal Pecak. This well-loved Indonesian dish consists of crispy fried chicken that has been seasoned perfectly with a fragrant blend of spices. What makes it truly unique is the savory Sambal Pecak - a spicy sauce simply made with green chili, shallots, tomatoes and basil.
- Medium
- 60 min
- 30 min
- 15 min
- 2 steps
- 28 Ingredients
- Medium
- 2 steps
- 28 Ingredients
- 60 min
- 30 min
- 15 min
Instructions
-
Fry chicken
- In a blender, add shallots, garlic, candlenut, coriander, turmeric, ginger and blend well.
- With some oil, sauté the blended spices till fragrant. The color of the spices will lighten and the oil separates.
- Add in bay leaves, lime leaves, lemongrass and galangal. Continue to cook until the leaves wilt.
- Add in water and coconut milk. Stir well.
- Add in sugar, salt, chicken powder, white pepper, MSG and chicken.
- Over medium heat, cook the chicken until the sauce reduces. This will take about 20 – 30 minutes. Flip the chicken occasionally so that it doesn’t burn.
- Remove and set aside to cool to room temperature.
- In a frying pan with heated oil, fry the chicken until golden brown.
- Lift and set aside.
-
Grind spices
- In a mortar and pestle, coarsely grind the green peppers, 20 g shallots, salt, sugar and MSG.
- Once the chilies have been crushed, add in the red tomatoes and grind coarsely until blended.
- In a sauce pan with some oil, fry the remaining shallots until lightly brown.
- Pour the oil with the shallots into the chili and tomato paste. Stir well.
- Add in the basil leaves and mix well
Plate and Serve!
With some rice, serve the chicken on the side and drizzle with the pecak sauce. Garnish with lime.
Reviews
{{formErrorMessage}}
Show more reviews
Ingredients
- Serves 2-4 people
-
1 Kg Whole Chicken
15 g Shallots
15 g Garlic
10 g Candlenut
20 g Turmeric
20 g Coriander
20 g Galangal, smashed
2 sticks lemongrass, smashed
20 g Ginger
5 Bay Leaves
3 pieces Lime Leaves
13 g Chicken Powder
7 g Salt
5 g White Pepper
6 g MSG, optional
18 g Sugar
60 ml Thick Coconut Milk
1 liter Cooking Oil
1 liter Water
-
Sambal Pecak:
100 g Green Cayenne Pepper
20 + 30 g Shallots, thin slices
100 g Red Tomatoes, cut into 1 inch cubes
30 g Basil Leaves
8 g Sugar
5 g Salt
3 g MSG
100 ml Cooking Oil
2 pcs Lime
Nutrition
Close