Crispy Spiced Chicken Legs (Ayam Goreng Berempah)

Spiced Chicken Cjop

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4 – 5 pieces boneless whole chicken legs
Blended Ingredients
6 shallots
4 cloves garlics
5 fresh red chillies
3 stalks lemongrass
4 slices galangal
1 tbsp oil
100 ml water
1 inch turmeric

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
Salt to taste
1 tbsp kicap manis

Flour Coating Mixture
60 g breadcrumbs
150 g crispy flour + 20 g rice flour (combined)
1 egg – lightly beaten

5 pieces kaffir leaves – sliced thinly

1) In a mixing bowl, add in blended ingredients and sauce ingredients, mix to combine well. Add in the boneless whole chicken leg to the marinate and marinate for at least 6 hours.
2) Pour the marinated chicken leg and sauce into a wok and cooked till fragrant and chicken leg is 3/4 cook. Remove the chicken leg from the sauce. Reserve the sauce for later use.
(Bring the reserve gravy and 50 ml water to a boil, taste accordingly)
3) Coat chicken legs with combine flour, egg wash and coat with breadcrumbs. Set aside for 20 minutes.
4) Deep fry in hot oil till crispy and golden in colour.
6) Drain well and serve hot with gravy and topped with thinly sliced kaffir leaves.


Ayam Percik (Roasted Laksa Paste Chicken)

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5 pieces chicken legs – remove the bone at the joints
(marinaded with a 1/2 tsp of salt and sugar)

2 tbsp Dancing Chef Laksa Paste
100 ml coconut milk
1 tsp gula melaka
Salt to taste
1 tsp sugar
1 tbsp tamarind paste (mixed with 2 tbsp water)

Pounded/blended Ingredients
1 inch ginger
3 stalks lemongrass
3 pieces candlenuts
1 inch turmeric
1 inch galangal
12 pieces dried chilli – soak in hot water till soft or 21/2 tbsp chilli paste
6 shallots
3 cloves garlic

1) In a deep mixing bowl, add in laksa paste, coconut milk, salt, sugar, gula melaka, tamarind water and blended ingredients, stir to mix well. Add in chicken legs and mix to combine well. Leave for 4-6 hours in the fridge.
2) Cooked marinaded chicken in a wok over medium low heat till 1/2 cook.
3) Transfer  1/2 cook chicken legs in a baking tray lined with aluminium foil and place a piece of banana leaf over it.  Roast in pre heated oven 230 C till charred on both sides. (roast for 30-45 minutes) and in between baste with the leftover gravy.

Ayam Goreng Madu Berempah

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6 drumsticks and 8 mid joints chicken wings
4 pieces kaffir leave – shredded finely
2 tbsp honey
Salt to taste
1 tsp corn flour
1 egg
Crispy tempura flour – for coating

Blended Ingredients
2 stalks lemongrass
6 shallots
4 cloves garlic
1 inch galangal
1 inch ginger
1 inch turmeric
1 tbsp Chicken Curry Powder
1 tbsp Garam Masala
50 ml water

1) Clean drumstick and wings, cut a few slits on the thicker part of drumstick. Marinade with blended ingredients, egg, honey, corn flour and salt for about 4-6 hours in fridge.
2) Steamed marinated drumsticks and wings over rapidly boiling water or about 20 minutes. Set aside to cool down.
3) Before frying, coat with crispy tempura flour and set aside to 10 minutes. Heat enough oil in a wok over medium high heat and deep fry drumsticks and wings till crispy and golden. (since there is honey, adjust the heat as it will burnt very easily).
4) Drain and serve hot with Sambal Belacan.

Crispy Fried Masala Chicken

crispy masala wings


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8-10 chicken drumsticks (clean and make a 2-3 slits on the thicker part of the meat)/16 mid joint wings
2 sprigs curry leaves

Curry Spice Mix
1/2  tbsp chicken curry powder
2 tbsp garam masala
2 tbsp chilli powder

Blended Ingredients
4 shallots
3 cloves garlic
1 inch ginger
2 stalks lemongrass
1 inch galangal
1 sprig curry leaves

Seasoning Ingredients
1 box Meiji Low Fat Plain Yogurt
1 egg
2 tsp salt
1/2 tsp sugar
1 tsp Knorr Hao Chi All-In-One Seasoning Powder
1/2 tsp black pepper

Flour Mixture
1 cup All Purpose Flour
1/2 cup rice flour
1 tbsp Garam Masala powder
1/2  tbsp black pepper
1 tsp baking powder
11/2 tsp salt

1) In a bowl, mix the curry spices, blended ingredients together well , put them in a ziploc bag together with seasoning ingredients. Mix them well and put in the drumsticks. Combine them well and marinate them in the fridge for 4-6 hours.
2) Meanwhile, in a big mixing bowl, whisk the flour mixture together. Remove the chicken from the marinade and let the excess marinade drip off. Dredge the drumsticks in flour mixture pressing with your hands to make a thick layer of coating and gently shake off the excess flour. Rest the chicken for 10 minutes.
3) Heat enough oil in a wok and add in curry leaves, deep fry the drumsticks till crispy and cook through. Drained on kitchen paper towel.
4) Transfer to serving plate and serve hot.

Crispy Fried Chicken With Fried Spices (Ayam Goreng Berempah)

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1 chicken/5 chicken legs – clean and cut to your prefer size
3 sprigs curry leaves
Enough oil for deep frying
Corn flour for coating

Pounded Coarsely Ingredients
2 inch ginger
2 inch galangal
2 inch fresh turmeric
3 cloves garlic
5 stalks lemongrass

11/2 tbsp coriander powder
1 tsp fennel powder
2 tbsp meat curry powder
2 tbsp chilli paste (add more if you want more spicy) (I am using w/o vinegar added to the paste)
Salt to taste

1) Mix pounded ingredients powder ingredients, chilli paste and salt in a mixing bowl. Add in chicken pieces and stir to mix well. Leave to marinade in fridge for at least 4-6 hours.
Just before frying, shake off excess spices from chicken pieces and coat with corn flour.
2) Heat enough oil in wok till hot, add in curry leaves and deep fry chicken till crispy and cooked through. Drain and set aside.
3) Use 1 tbsp of oil (from frying the chicken) and saute the leftover spices till aromatic, dried and crisp. Season with 1 tsp of sugar, stir to mix well. Add in the fried chicken and toss briefly to combine well with the spices.
4) Dish out and serve hot.


Fried Fish & Chicken With Spices

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6 pieces batang/tenggiri fish slices
4 pieces chicken breast meat – flatten with a meat mallet

Seasoning Ingredients
11/2 tsp turmeric powder
2 tbsp red chilli powder
11/2 tsp fennel powder
11/2 tsp salt
1/2 tsp Knorr All seasoning powder
2 tbsp tamarind paste (mixed with 3 tbsp water)
2 tbsp corn flour
1 tsp masala powder
1 sprig curry leave – chopped finely

1) Marinade fish and chicken with seasoning ingredients and leave in the fridge for 3-4 hours.
2) Heat enough oil on the base of a pan and cook over medium heat on both sides till fish and chicken are cooked and crisp on the outside.
3) Use a kitchen towel to blot off excess oil. Serve hot.