I had leftover buttermilk and I was thinking of what to do with it. Then as usual, I searched on the internet and found this interesting recipe that used buttermilk to marinate roasted chicken. Since I used buttermilk to cook crispy fried chicken previously, this time I wanted to roast the chicken which was also healthier since I didn’t have to deep fry the chicken.
I combined some recipes that I found and added some ingredients like shallots, garlic, ginger, cilantro, and lime leaves. I always use basic herbs and spices like garlic, shallot, and ginger to cook, so I thought that adding those three ingredients would increase the flavor of the roasted chicken. Lime leaves would give nice smell too to the dish.
I also placed carrots and potatoes below the chicken, and the vegetables taste so delicious because the juice from the chicken dropped down and gave extra flavor to the vegetables. It’s an easy dish that you can try too……………….
6 chicken thighs
1.5 cups buttermilk
2 tbsp salt
1 thumb ginger
10 cilantro, chopped
10 lime leaves
2 carrots, cut in round shape for about 1 cm
2 potatoes, cut as big as the carrots
2 tbsp olive oil and 1/2 tsp salt to mix with the vegetables
Place chickens in a medium bowl / plate
In a blender or food processor, process buttermilk, garlic, shallot, salt, and ginger until smooth. Pour the mixture and chopped cilantro into the chicken and mix until the chickens are well coated
Remove everything in the bowl to a Ziploc plastic bag (or just a plastic bag) and seal tightly
Refrigerate and marinate for 24 hours
Preheat oven to 200 Celsius
Place cut carrots and potatoes in the bottom of a non stick pan, add 2 tbsp of olive oil and 1/2 tsp of salt and mix well
Place 5 lime leaves on top of the vegetables
Remove chickens from marinade and place on top of the vegetables, then add another 5 lime leaves on top of the chicken
Cook for 1 hour in one side, then flip the chicken and cook for another 30 minutes to brown the other side (that was the time I needed to cook the chicken in my oven)
Fried Chicken.……………….isn’t it just every child’s favorite food? Not just children, even fried chicken can be a comfort food for adults. I feel happy and satisfied after eating crispy fried chicken and always feel that it is the most delicious food in the world and that I could eat it every day (but it’s not healthy to eat fried chicken everyday, so let’s forget about that thought). Fried chicken and french fries are my best friends when I’m bored and need something good to lift up my spirit.
Fried chicken and french fries are also two of my boy’s favorite food besides pizza (although I would be much happier if he chose broccoli and spinach as his favorite food). He likes fried chicken and fries from McDonald’s the best. If you haven’t known it yet, in McDonald’s Indonesia, there is fried chicken and fries package that I never find in other countries that I’ve visited so far. The chicken is crispy and not spicy (unlike KFC). There are not chicken nuggets, they are real chicken and we can choose from chicken wings, breast, drumstick, or tights.
Compared to any other fast food restaurants, we all say that the fried chicken and fries from McDonald’s in Indonesia are still the winner. The boy always asked to go to McDonald’s whenever we came back to Jakarta for this reason. Unfortunately, the last time we came back to Jakarta, we didn’t have time to go to McDonald’s due to the limited time that we had. so I promised him that I would make fried chicken and fries for him once we went back to Singapore. Well, anyway, home cooked food even though it’s fried chicken and fries are still healthier than the ones from the fast food restaurant.
By the way, in Indonesia, when we talk about this kind of crispy fried chicken, most of the time people will say it’s the KFC Fried Chicken Style. KFC is the most popular brand name for fried chicken probably because it was the first one who established the fried chicken business in Indonesian long before McDonald’s, Wendy’s, Texas Chicken, etc. I still remember that my parents would sometimes take me and my sisters to the KFC for dinner once every few months and that was the time that we waited so much as children………………………..I even still remember where was the first KFC restaurant located near my house although it was 30 years ago.
For the fries, I always cook from raw potatoes and never buy the already cut ones that comes in packaged from the supermarket. For the chicken, it is best to buy the fresh ones from the wet market.
I marinated the chicken for few hours before dipping into the flour mixture, so the chicken itself already taste so good. The one bad thing about eating fried chicken from the fast food restaurant is that I always feel that the chicken is tasteless. My son and I only like the crispy skin, and most of the time we can’t finish the chicken flesh. But when I make this at home, I always want the chicken to taste as good as the skin, so I marinate it with salt, garlic, shallots, and coriander powder. Even my son agreed and said that the chicken also taste so delicious and yummy and it wasn’t difficult for him to finish at least 2 chickens in one go with a plate full of my homemade fries. See……………..home cooked food always tastes better no matter what……………….
3 chicken thighs (cut into 2), 2 chicken wings, 2 chicken breasts, or any parts from the chicken of your choice
1 tsp coriander powder
2 tsp salt + 1 tsp salt
all purpose flour : tapioca flour or corn flour = 5 : 1 (I used 15 tbsp of flour and 3 tbsp tapioca flour)
1 tsp baking powder
75 to 100 ml very cold water
oil for deep frying
With mortar and pestle, mash garlic, shallots, coriander powder, and 2 tsp of salt until they form a paste. Marinate the chicken with this paste for at least 2 hours in the refrigerator
In a bowl or plate, mix together all purpose flour, tapioca flour, salt, and baking powder. Take 5 tbsp of this mixture and transfer to a small bowl, and add cold water to this mixture. Test the flour and water mixture by dipping 1/3 of your finger into the mixture and take some of the batter. The batter should just slightly coat the finger. If it is coated heavily, add some water. If it is not coated at all, then add some flour
Dust each chicken with dry flour mixture
Then dip into the wet batter and allow any excess to drip off
Coat the chicken thoroughly with dry flour mixture again (coat the chicken by pinching the flour mixture into the chicken body until they form big crumbs)
Add oil to a wok(the amount of oil should be able to cover the chicken) and set to medium heat. Test the oil if it’s hot enough by doing this: take 1/2 tsp of the wet batter and put in the hot oil. If it’s make sizzling sound immediately, then it is hot enough
Cook until both sides of the chicken are golden and crisp
In Indonesia, this dish is well known as bistik, which originally came from the word “beef steak”. Probably, it was too difficult for the people back then to pronounce beef steak, so they just cut it short into bistik. Nowadays, bistik does not only refer to beef steak, but also chicken steak. In Bahasa Indonesia, chicken means ayam. So, chicken steak in Bahasa Indonesia is bistik ayam (In English it will be chicken beef steak, hahaha………….). I know that it’s probably too confusing for you, but that is just the way we name the dishes.
This dish might not look exactly like chicken steak (or maybe more like chicken stew), but since I was little, I had only known this dish as chicken steak or bistik ayam.
This Indonesian chicken steak is totally different than any chicken steak that you have ever known, and there are lots of variations of this dish. I believe that every family has its own recipe, so you might find different kind of recipes everywhere across Indonesia. One thing in common is that we use lots of locally grown herbs and spices in Indonesia, and Indonesian people are very generous when using herbs and spices in their cooking. Commonly, we also use sweet soy sauce to cook bistik ayam.
This dish is very easy to make. I sometime use the whole chicken cut into 8 or if I’m in a hurry, I just use chicken fillet because it cooks faster. When I have no idea of what to cook, make this dish by adding any vegetables that are available in my fridge. So simple but so delicious…………………..
300 chicken fillet, cut into 2 cm x 2 cm
1 lemongrass, take the outer part, then cut diagonally into 2 cm length
1 thumb of galangal (lengkuas), cut 5 into thin slices
1 thumb of ginger, cut into 5 thin slices
5 cloves (cengkeh)
1/2 tsp nutmeg powder
5 tbsp sweet soy sauce
2 tsp salt, or to taste
2 tbsp olive oil
1/2 large onion (bawang bombay), cut into strips
2 shallots, minced
2 garlic, minced
2 carrots, cut into bite size
1 potato, cut into bite size
200 ml water
2 tbsp minced cilantro
In a medium bowl, marinate chicken with ingredients number 2 to 8 (lemongrass, galangal, ginger, cloves, nutmeg powder, sweet soy sauce, and salt) for at least 2 hours and put in the refrigerator
Heat a wok with 2 tbsp of oil oil and add large onion, shallots, and garlic. Stir fry until fragrant
Add the chicken and all other ingredients in the bowl to the wok, but set leave sauce in the bowl
Stir fry until the chicken turn into white color
Add carrots, potato, the remaining sauce in the bowl, and 200 ml of water
Cook until chicken and vegetables are thoroughly cooked
I’m not an expert on Western food because I usually cook Indonesian and Chinese food, and I also never heard and ate a Chicken Stromboli before, but when I saw the picture in a cooking website, it caught my attention immediately (the effect of spending too much time browsing for recipes………………….). It looked so nice and delicious that I wanted to try making it right away. I mean, look at the bread and the melted cheese……………….they are so yummy and make me hungry again right now.
Most of the recipes said to use shredded roasted chicken mixed with pizza sauce or marinara sauce. Since I’m not accustomed of eating and having roasted chicken at home, I cooked the filling using raw chicken mixed with pizza sauce and added mushrooms, carrots, and coriander leaves just so we could have extra vegetables and not only meat inside the bread, because you know me………………I always add vegetables in almost every dish……………………
I don’t know why this dish name is Chicken Stromboli, but it reminded me of Calzone or folded pizza……………although I think the right name to describe Chicken Stromboli is rolled pizza stuffed bread (is pizza a bread by the way? I don’t know because for us Indonesians, we often say pizza bread or roti pizza and roti means bread).
Since it was the first time for me and I didn’t know exactly how it would turn up, I was quite nervous actually. I kept looking at my oven to see what would happen, hahaha……………… Thankfully it turned out to be so nice (but I hadn’t figured out what it would taste because I had to take pictures first to celebrate my first attempt making Chicken Stromboli before anyone in the house could touch it……………). In between the shots, my son even desperately asked if he could try the dish now…………..hahaha………………..and I said just a couple more more minutes.
I had to be the first who tried before I could give it to the other family members, so I was the one who took the first bite……………………..
and it was soooooooo…………………….good…………………..I loved it so much!!!
and the happiest moment was when my other two boys also loved it too………………
It was so good especially when I dipped it in my super spicy chili sauce (because we, Indonesians, eat pizza with chili sauce, except for my boy and my husband). And by the way, it was so yummy that I only had 2 small slices for myself while the two boys finished everything else, although my son said it was good for my diet, hahaha………………
I sprinkled some grated cheddar cheese on top of the dough, although it should have been Parmesan, but I liked cheddar better than Parmesan, so I topped the pizza dough with cheddar cheese before it went to the oven.
I liked it a lot and will definitely make it again since it’s now so easy to make the dough in my food processor. Yes, I made the pizza dough in my food processor and I just found out recently, and I felt so stupid that day for having my food processor for such a long time but never knew that it could make bread, pizza, and pastry dough, and also cake batter. This is the cause of always throw away the manual books of my electronic gadgets to the deepest side of my cupboard just as soon as we got home from the electronic store.
So, I made my pizza dough in my food processor in just 30 seconds and it was way faster than my bread machine. My son is probably the happiest person in the house since he likes pizza so much and knowing that making pizza dough is very easy now, he knows that his mom will definitely make this dish very often.
There are several steps in making this delicious dish: first, we make the pizza dough, and while waiting for the dough to rise, we’re gonna make the filling. Then, we will assemble everything, let the dough rise again, and lastly, we’re going to bake the dough in the oven. But believe me, it was worth the time that I spent making this delicious dish (and washing the dishes afterwards too).
By the way, I read that many people complaints that it was very difficult to wash the food processor after using it to knead the dough. Well, I have to say that it was actually much easier to clean compare to the mess that it made after I process meat in the food processor (fish was especially the worst and the most difficult to clean). The easiest way for me is to always add 1 cup of water and little dishwashing liquid into the food processor and let the motor running for about 30 seconds, and it was very easy to clean after that.
So, let’s make pizza dough in the food processor………………..
Making Pizza Dough In A Food Processor
2 cups all purpose flour
1.5 tsp instant yeast
3/4 tsp salt
3/4 cups warm water
2 tsp oil
Prepare the food processor with the knead blade assembled
Place flout, yeast, and salt in a food processor, then pulse several times until all ingredients are blended. You can fasten the process by mixing the ingredients with the spatula, then pulse several times
With motor running, add water, then oil
Process until a ball forms. The process from adding the water and oil until a ball forms took 20 seconds in my food processor. Then I kept processing for another 10 seconds and that was it. I had a smooth dough and not sticky dough in less then one minute
Remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around. Cover with a plastic wrap and clean cloth and let rise for 2 hours in room temperature to let the dough rise until doubled in size
Make the filling for Chicken Stromboli
200 gr chicken
1/2 large onion, minced
3 garlic, minced
30 gr coriander leaves, minced
10 dried black fungus, soak in water for 15 minutes, then minced
1 carrot, grated
3 tbsp olive oil
5 tbsp pizza sauce
1 tsp salt
1 tbsp sugar
1 tsp Worcester sauce
Heat a pan with 3 tbsp olive oil, then add large onion and garlic. Stir fry until fragrant
Add chicken, and stir fry until the chicken turn color into white
Add carrot and mushroom
Add pizza sauce, salt, sugar, and Worcester sauce
Cook until there is no more water in the pan / all the ingredients already absorb the sauce
Add coriander leaves, mix, and turn off the heat
Assemble Chicken Stromboli
Chicken and vegetable in pizza sauce for the filling
1 cup grated mozzarella cheese
1 cup grated cheddar cheese or Parmesan cheese
Preheat oven to 200C. Line a baking sheet with parchment paper
Onto a floured surface, cut the dough into 2 and roll each dough into a 25 x 25 cm rectangle
For each dough, add mozzarella in a row in the edge, then topped with chicken and vegetables, then topped again with cheddar or Parmesan cheese
Fold the dough over the filling and roll
Seal the both edges of the dough
Place it with the seal on the bottom side on the prepared baking sheet
Cover the dough with clean cloth and let rise in room temperature for 45 minutes
Brush the dough with olive oil, cut slices on top to let the steam escape and sprinkle Parmesan or cheddar cheese
Bake for about 30 minutes or until golden brown.
Let it cool for about 5 minutes before serving and serve with chili sauce
Chicken soup again? Well, of course……………..who doesn’t love chicken soup? It’s good both for hot and cold weather. In hot weather, we can get sick easily (sore throat and cough), and that is when chicken soup comes to the rescue. In cold weather, the soup will warm our bodies. So, it’s delicious and healthy at the same time.
What I love about chicken soup is that I can add any vegetables that I want and everyone will eat whatever is served in the bowl. Corns, carrots, potatoes, broccoli, cauliflower, red beans, sweet peas, etc are some of the vegetables that I usually add. well, basically any vegetables that I can find in my refrigerator can go inside the soup pot, hahaha……………..So, when making chicken soup, you don’t have to stick on the recipe, you can always create your own version of chicken soup, and that’s the beauty of making chicken soup.
When making chicken soup, my preference is to use whole kampong chicken (ayam kampung) or free range chicken. The small or younger one will be better. For chicken soup, I also prefer to cook the whole chicken without cutting it into smaller parts. By cooking the whole chicken including the bones, we will have a very nice yellowish broth (my mom said that it also has the sweetness and savory taste altogether without even adding sugar and salt to the broth). The taste is totally different than just making the broth from chicken breast or some parts of the chicken.
This version of chicken soup is also using goji berries and dry seedless red dates which have lots of health benefits for us. They are very common in Chinese dish and medicine, so we usually name this dish as a herbal chicken soup.
I always use slow cooker when cooking kampong chicken, but you can also cook this soup on a stove, but the amount of water will be reduced when making the broth on stove, so remember to always add water little by little into the pot.
1 kampong chicken, clean but do not cut into small parts
2.3 L water
5 tbsp olive oil
1 thumb of ginger, thinly slices
1 large onion (bawang bombay), minced
1 large red onion or 6 shallots (bawang merah), minced
6 garlic, minced
1 tomato, diced
10 spring onion, minced
1 tbsp goji berries
4 seedless red dates
1 tbsp salt, or to taste
10 kafir lime leaves
5 carrots, cut into bite size
2 potatoes, cut into bite size
10 spring onion, cut into 2 cm
Boil 2.3 L water in a slow cooker
Heat a pan with 5 tbsp of olive oil
Add ginger slices, minced large onion, shallots, and garlic and stir fry until aromatic
Add diced tomatoes, minced spring onion, goji berries, and red dates. Stir fry for about 2 minutes, then transfer to the slow cooker
Add chicken, salt, and kafir lime leaves to the slow cooker
Cook for at least 4 hours in low heat or until chicken is tender, then turn off the heat
Let it cool, then take out the chicken
Shred the chicken into small pieces
Strain the soup into a big pot so we will get a clear soup
Add the shredded chicken into the big pot
Add carrots, potatoes, and red beans into the pot
Cook until the vegetables are thoroughly cook
Add spring onion and turn off the heat
Transfer the soup to serving bowls and serve hot with sweet soy sauce and chili sauce (optional)
The real name of the dish was actually Szechuan Chicken, although I’m not so sure if it really is an authentic dish of Szechuan, but I think it got the name because originally it should be very spicy. Since I was (and still am) the only one who can eat spicy food at home (I’m still waiting when the time comes for my boy to at least try eating spicy food), so I eliminated the use of chili sauce in this recipe. Still, it was a very good one and very suitable for children, especially when you combine with hot steam white rice……………..hmmmm…………..so yummy…………………
If you want the dish to be spicy, just add some chili sauce (any kind of chili sauce would be just fine) and mix it with the other sauce ingredients. This was my first time making this dish and we loved it.
1 whole chicken, cut into 20 small pieces
1.5 tsp salt
3 tbsp tapioca flour
1 thumb ginger, cut into 5
1 star anise
5 garlic, minced
1/2 large onion / bawang bombay, cut into thin slices
3/4 tbsp tapioca flour, mix with 5 tbsp of water and stir until there are no more lumps
Oil for deep frying
2 tbsp olive oil
For the sauce: (mix in a small bowl all these ingredients):
200 ml water
2 tbsp oyster sauce
1 tbsp angciu / Shaoxing rice wine (optional)
2 tbsp tomato sauce / ketchup
1 tbsp sweet soy sauce
1 tbsp soy sauce
1 tsp sesame oil
Place the chicken in a big bowl
Mash 5 garlic with 1.5 tsp of salt with mortar and pestle until they form a paste. then add to the chicken. Mix and massage gently the chicken with your hand until the chicken is coated nicely with the paste
Add 3 tbsp tapioca flour to the bowl and lightly coated the chicken (use your hand). Put the bowl in the refrigerator for 30 minutes
After 30 minutes, heat a non sticky pan with oil and deep fry the chicken until they are just slightly brown. Transfer the chicken to a plate
In a medium non stick pan, heat 2 tbsp of olive oil
Add ginger and stir fry until aromatic
Add 5 minced garlic and stir fry again until aromatic
Add 1/2 large onion and stir occasionally until fragrant
Add the sauce mixture in the small bowl and bring to boil
Add the mixture of 3/4 tbsp tapioca flour with water (make sure there are no lumps), mix with the sauce and bring to boil
Add fried chicken to the pan and mix with the sauce
Stir occasionally using a wooden spatula until the sauce becomes thick and not watery
Arrange fresh vegetables on a serving plate (lettuce, tomato, cucumber, etc) and place the chicken on top of them
In Indonesia, chicken galantine is well known as a Chinese food and you can find it easily is many of the restaurants that serve Chinese food. But when I did some research in the internet, I found out that some said that the name of the dish, which is “galantine”, was originally from French. It was a stuffed chicken dish originated from French. It was not only use chicken as the meat, but sometimes also beef and bacon. Well, I guess we’re talking about 2 almost the same bit not identical dishes. The way we make the dish and the sauce itself is different from what I read in the Western recipes. So is the Chinese food galantine dish inspired by the French dish or they are totally two different dishes but with the same name? I don’t know for sure. All I know it that this dish is delicious and my family really likes it a lot.
There are many ways of making galantine. There are many variations of the filling too. Some use chicken, others use beef or even pork. One version uses omelette to wrap the minced meat, other version adds cheese, quail eggs, and carrots into the fillings, and other version (which is what I cook usually) just uses minced chicken without any additional fillings. There are many different kind of sauce too. My recipe today might be the simplest one. I will post other variations later when I cook galantine again.
Galantine usually served with french fries, steam carrots, and steam green beans. For healthier reason, I also steam my potatoes and cut them in long cuts. The sauce is also very easy to make and goes well with my chicken galantine.
Here is the recipe and I also include the step by step of how to wrap and roll the minced chicken using baking parchment paper.
For Chicken Galantine:
450 gr chicken
1 tbsp salt
1/2 tsp nutmeg powder
3 eggs (I used kampong chicken eggs which were quite small, so I used 3 eggs)
3 tbsp of breadcrumbs
1/2 large onion, minced
8 celery stalks, minced
Baking parchment paper or banana leaves
oil for deep fried (optional)
For the Sauce
2 tbsp olive oil
1/2 large onion, minced
5 garlic, minced
1 tomato, minced
500 ml water
3 tbsp sugar
1/2 tsp salt
1/2 tsp nutmeg powder
5 tbsp tomato sauce
1 tbsp Worcester sauce / kecap inggris
1 tbsp sweet soy sauce
3 tbsp tapioca flour, mix with 100 ml of water and stir until there are no lumps
Vegetables as Side Dish:
Carrots, cut into 2 x 0.5 cm
Potatoes, french fries cut
Making Chicken Galantine:
In a food processor, process together chicken, salt, nutmeg powder, garlic, and egg until smooth and form a paste
Transfer to a medium bowl
Add breadcrumbs, minced large onion, and minced celery stalks to the bowl and mix together with a wooden spatula or a big spoon until everything is well combined
Prepare baking parchment paper and cut into 30 x 30 cm to wrap the chicken. We will need 3 sheets of baking paper. Alternatively, you can use banana leaves to wrap the chicken
Divide the mixture chicken in the bowl into 3 equal parts and wrap each part tightly in baking paper
Prepare a steamer and wait until the water is boiled. Steam the chicken roll for 30 minutes then turn off the heat. Move the chicken roll into a plate
Keep it wrapped and cool to room temperature, then unwrap the chicken roll and prepare a wok with some oil for deep frying
Deep fry the chicken just until it is slightly brown
Wait again until chicken roll is cool enough before slicing it
Making The Sauce
Heat up a pan with 2 tbsp of olive oil
Add minced garlic and stir fry until aromatic
Add minced large onion and stir fry again until fragrant
Add minced tomato, cook for about 3 minutes while stirring occasionally
This yellow (turmeric) fried chicken has been a favorite in my family since I was a little kid. My mom cooked this dish perfectly that we always craved for more. She usually didn’t cook a lot since chicken was very expensive back then, so every time she cooked this, we were so happy and we could add more rice again and again to our plates (when I said we it means me, my sisters, and my dad). In my opinion, she also made the best sambal terasi (Indonesian traditional chili paste with shrimp paste) to accompany this fried chicken. We were used to eat raw vegetables such as cucumber, kemangi leaves (basil leaves?), cabbage, tomato, and lettuce with this fried chicken. What a healthy and satisfying dish……………
Most of all, we loved the crispy bits that my mom fried from the mixture of herbs and spices that was cooked with the chicken. It was oh so delicious…………..and we would never had enough no matter how much my mom made the crispy bits. We could even ate the bits just with hot steam white rice only.
According to my mom who taught me how to cook this dish, to make more of the crispy bits, I have to use lots of candle-nuts. And this was what I did when making this dish. My husband is a huge fan of this fried chicken, and he even likes it better than the usual fried chicken that coated with flour. Fortunately, my son also loves this fried chicken and especially the crispy bits. Both of them become the perfect duo finishing the chicken and the crispy bits.
It is actually very easy to cook this fried chicken, but just be careful of the splatter when friying the chicken and the bits. Cover the pan with lid for safety precautions.
Enjoy the recipe…………..
1 chicken, clean and cut 8. Although the chicken skin will turn out crispy and delicious when fried with this recipe, but I removed the skin for healthy reason (except for the wings and this turned out to be everyone’s favorite)
70 gr candle-nuts, stir fry in a non stick pan without oil until fragrant and golden brown or a bit burn on the skin
15 red onions (or use 1 large red onion plus 3 red onions)
1 tbsp + 1 tsp coriander powder
1 tbsp turmeric powder
1 tbsp salt
15 lime leaves
6 salam leaves
1 thumb of ginger, cut in thin slices
2 thumbs of fresh galangal (lengkuas), cut in thin slices
2 lemongrass, peel of outer layer, cut into 2, and crush them with the back of the knife
200 ml of water, or more
Process ingredients number 2 to number 7 (candle-nuts, garlic, red onion, coriander powder, turmeric powder, and salt in a blender until they form a paste
Prepare a large non stick wok. Add herb and spices paste from method number 1 along with ginger, galangal, and lemon grass to the wok
Stir fry in medium heat until it becomes really fragrant
Add lime leaves and salam leaves to the mixture and stir a few times
Immediately turn into low heat and add the chicken
Stir the chicken until it completely covered with the yellowish paste
Let it cook for about 15 minutes. We don’t add the water first to make sure that the chicken will absorb all the herbs and spices
Add 200 ml of water and continue cooking in low heat while stirring occasionally, moving the chicken on the top to the bottom and vice versa
Add water if necessary to avoid the bottom of the pan gets burnt (50 ml everytime)
When the water has mixed with the yellowish paste and becomes very thick (usually for about 2 hours because I used kampong chicken which needed more time to cook), check the tenderness of the chicken. If the chicken is not cooked yet, add water again little by little (50 ml everytime). If the chicken is cooked, turn off the heat.
Separate the chicken from the yellowish paste in a bowl and discard lime leaves, salam leaves, ginger, galangal, and lemongrass
First, we will fry the paste to make the crispy bites. You can either continue working in the same wok or move the paste to another non sticky pan. You can either work in medium heat or low heat if you’re afraid the bits might get burn. Do not work in high heat. Cover the wok with lid because it will most porbably splatter. Open half of the lid carefully every 30 seconds and stir. Do this until the paste becomes thick and not watery. Open the lid completely
When it became to sticky because I worked in a used wok, I moved it to a new non sticky pan. I added 1 tbsp of cooking oil to make it really crispy
From this stage, you have to keep stirring using a wooden spatula so the it wont get burnt. Keep stirring until it is not sticky and does not stick to the spatula. The color should be dark brown and crispy. It will take at least 30 minutes to do this crispy bits. So be patient for best result
Move the crispy bits to a plate and let it cool. Store in a a store tight container in the refrigerator and it will remain crispy for a week
Next step, prepare a clean non sticky pan and deep fry the chicken until dark brown
Remove the chicken to the serving plate
Serve the fried chicken with the crispy bits, hot steam rice, raw vegetables (lalapan), and sambal terasi (chili paste with shrimp paste)
Fried wonton is one of my lil boy’s ( and me tooo………….) favorite dish. He sometimes orders fried wontons when we dine outside. For me, personally, I don’t like to order fried wontons when we are eating out simply because of one reason: I never know how many times has the cook already used the cooking oil before using it to fry our order.
Frying the wontons with re-use oil and not fresh oil will result in the overall taste of the wontons in the throat (although sometimes it’s good in my mouth, but somehow it will leave a bad taste in the throat). This also happens in fancy and expensive restaurants (I know I can’t expect them to just use the oil one time and then use fresh oil for the next cooking batch). So making fried wontons at home is actually the best and healthiest choice for me.
Making fried wontons at home is very easy and doesn’t take a long time, and you can make combinations of fillings from ground pork, chicken, fish, and you can even add some vegetables inside like carrots, mushrooms, spring onions, or even tofu. When I was still living with my mom, she also always preferred to make her own fried wontons (and even until now). She has the same reason as mine (or maybe I have the same reason as hers), and that is because it is healthier and cleaner to make fried wontons at home.
My mom usually made the fillings from ground pork, shrimps, and dried mushrooms, but for health reason, nowadays we always substitute the pork with chicken.
There are many ways to wrap wontons, but my preference is the one that my mother always makes and she had taught me of how to do it her way. Our favorite is the ones with little fillings on the corner and big and wide crispy wonton skins (just like the one in Bakmi GM – a well known noodle chain restaurants in Indonesia).
1 pack of wonton wrappers (50 sheets)
100 gr chicken fillet, cut into small pieces
50 gr shrimps, peel and devein
1 tsp sesame oil
1 tsp soy sauce
1 tsp fish sauce
1/2 tsp salt
1 tbsp tapioca starch or corn starch (optional)
1 tbsp fried shallot
1 carrot, grated
5 spring onion, minced
water in a small bowl, for sealing
oil for deep frying
In a food processor, add chicken fillet slices, shrimps, egg, sesame oil, soy sauce, fish sauce, and salt. Process until smooth and form a paste. Transfer to a medium bowl
Add fried shallot, carrot, and minced spring onion to the bowl. Stir to combine well
Add 1 tbsp of tapioca or corn starch to the bowl and mix well with other ingredients with a spoon
Wrap the wontons (look for the explanation below of how to wrap wontons)
Heat up some oil for deep frying. Deep fry the wontons in medium heat until golden brown. Serve hot with chili sauce
You can also keep the wontons in a food container or Ziploc bag for few hours. Just make sure the wontons are cool enough before keeping them in a container. The wontons will stay crispy even after 6 hours
How to wrap a wonton:
Lay a piece of the wonton wrapper on a plate
Add 1/2 tbsp of the filling in one corner of the wonton wrapper and fold the corner once
Fold again for the second time
Dip your index finger into the sealing water and trace it on the left and right edges of the folded corner
Pull the two corners (left and right side) to the back side of the wrapper so one overlaps the other
Do these steps for all of the wrappers
Fried wonton is a delicious as an appetizer, afternoon snacks with hot tea, or even as the main dish together with noodle soup or fried noodle. Enjoy this crispy crunch bite with chili sauce and I guarantee that you will be addicted to this dish and always want to grab some more.
At first, I thought that everyone who liked to eat fried chicken would like to eat the crispy one, so I was surprised when a friend of mine said that she didn’t like to eat crispy fried chicken. She said that she would prefer then one that was a bit soggy and not crispy at all. Well, but that was just a matter of preference. For me, I still like the super crispy fried chicken and my favorite up to now is still the “Colonel” brand.
When my son was a toddler, he didn’t like to eat fried chicken. At first we thought that maybe because it was hard to chew, but then again he could eat pizza easily………….so that wasn’t the matter at all. When he’s growing up, and even until now………….his taste bud has changed and he’s now a big fan of crispy fried chicken.
As a mom, I do not let him eat fried chicken outside home very often because I know it’s not good for is health. I am mostly concerned about the chicken, the seasoning, and the oil that the restaurant used to cook the fried chicken.
The one thing that I like by making fried chicken at home, is that I have full control of what to use and how to cook. I only use fresh chicken that I buy from the wet market. I only add natural seasoning such as fresh garlic, shallot, a little salt, and the most important thing is…………I only use new and fresh oil, and not reuse the old oil that I’ve used to cook previously.
Few weeks ago, when searching for new recipes, I stumbled on this recipe: Buttermilk Fried Chicken and the recipe claimed that the result would be as good as the restaurant one. Since my son and I are big fans of fried chicken, we decided to give it a try. We must say that the result was good that we made it again for the second time the following week. My son could finish 2 chickens plus a bunch of homemade french fries every time he ate.
Since I never like to buy frozen fries, I always make my own french fries from scratch at home. After I tried several times with different kinds of potatoes, I must say that my favorite is Berastagi Potatoes (from Sumatera, Indonesia). They’re not easy to break when being cooked and they taste better too.
The taste of the fried chicken was also almost resemble the “Colonel” brand. So far, we enjoyed it a lot and it was very delicious and crispy too. Also, it is a lot healthier to make this at home since you know exactly what ingredients that you are using before this dish is being served in the dining table.
3 chicken thighs, cut each chicken into 2 parts
2 tbsp salt + 1 tsp salt
1 tsp coriander powder
1 cup buttermilk
10 tbsp all purpose flour
1 egg, beaten
10 ml water
Grind 2 tbsp of salt, garlic, and shallot with mortar and pestle. Transfer to a plate or a medium bowl
Add coriander powder to the bowl
Toss the chicken pieces with other ingredients in the bowl until they mix well
Add 1 cup of buttermilk into the bowl. Stir in buttermilk until chicken is coated. Refrigerate for 3 hours
Combine flour and 1 tsp of salt in a large bowl or a big Ziploc bag (I used big transparent plastic bag so my kitchen wouldn’t be too messy and my son could help shake the bag which was very fun for him)
Remove chicken from the buttermilk and dredge each piece in the flour. Shake the bag until the chicken is well coated with flour. After this step, you can immediately deep fried the chicken until golden brown or continue with this next step for double coating:
In another bowl, mix beaten egg with 10 ml of water
Shake off any excess flour from the chicken and coat well with egg mixture
Put the chicken bag into the Ziploc bag and shake again until chicken is well coated with flour. Shake any excess flour from the chicken and transfer the chicken to a clean plate. Cover the plate for 30 minutes with clean cloth until you see crumbs performed around the chicken
Heat oil in a large pan in medium heat. Add1 tsp of flour mixture and if the oil is bubbling and sizzling immediately, then the oil is hot enough, Turn to low heat and add all the chicken into the pan. If the oil is not hot anymore and you don’t hear the sizzling sound, turn to medium heat wait until the oil is sizzling again. When you hear the sizzling sound, turn the heat to low again. Do it until both sides of the chicken pieces are golden brown. You need to cook in low heat to make sure the chicken meat is cooked thoroughly with crispy skin
Remove chicken from the oil and transfer to a cooling rack set over a paper towel. Serve with homemade french fries and chili sauce
Serve the chicken immediately or if you want to keep it for later, you can always reheat in the oven and the chicken will still be crispy as before