Authentic Indonesian Fried Chicken with Tempeh
Indonesian · Organized from the video by Asian Kitchen Story
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Ingredients
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Steps
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- 1
Grind the shallot, garlic, turmeric, ginger, coriander seed, salt, and pepper using a mortar and pestle or food processor until fine to make the spice paste.
💡 You can also use a food processor or a mortar and pestle.
- 2
Sauté the spice paste with the lemongrass, galangal, bayleaf, and kaffs lime leaf until fragrant.
💡 The transcript mentions using 500 ml of water for the base.
- 3
Add the chicken to the pot with the spices and 500 ml of water.
💡 The transcript mentions 500 ml of water was used for the base.
- 4
Add chicken powder, salt, and pepper, then cook until the chicken changes color.
💡 The recipe description lists 1/2 chicken powder.
- 5
After approximately 45 minutes, once the water has reduced, add the tempeh.
💡 The water should be reduced before adding the tempeh.
⏱ 45 minutes
- 6
Continue cooking until the water has completely evaporated and the chicken and tempeh are cooked through.
💡 Cook until the water is really evaporated.
- 7
Deep-fry the cooked chicken and tempeh until crispy.
💡 The chicken and tempeh are ready to deep-fry after the water evaporates.
Tips
- You can make the chicken a day before to save time.
- The chicken and tempeh can be deep-fried once the water has evaporated from the braise.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Asian Kitchen Story on YouTube