Ingredients with Measurements:
- 1 kg chicken pieces
- 1 cup all-purpose flour
- 1/2 cup cincalok (fermented shrimp paste)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 cup buttermilk
- Oil for frying
Special equipment needed:
- Deep fryer or large pot
- Tongs
- Mixing bowls
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well and set aside.
2. In another mixing bowl, mix the buttermilk and cincalok until well combined.
3. Dip each chicken piece into the buttermilk mixture, then coat it with the flour mixture. Shake off any excess flour.
4. Heat the oil in a deep fryer or large pot to 350°F.
5. Fry the chicken pieces in batches for 12-15 minutes, or until golden brown and cooked through.
6. Use tongs to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes per batch
Temperature:
Oil temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 30g
Carbohydrates: 25g
Sodium: 700mg
Substitutions for ingredients:
- Regular shrimp paste can be used instead of cincalok.
- Chicken thighs or drumsticks can be used instead of chicken pieces.
Variations:
- Add some chopped herbs or spices to the flour mixture for extra flavor.
- Use a different type of protein, such as shrimp or tofu, instead of chicken.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to prevent it from becoming greasy.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with some fresh herbs or sliced vegetables for garnish.
Garnishes:
Fresh herbs, sliced vegetables, or a sprinkle of cincalok can be used as garnish.
Pairings:
This dish pairs well with a side of rice or a fresh salad.
Suggested side dishes:
- Steamed rice
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the chicken is not crispy enough, increase the cooking time or temperature.
- If the chicken is too greasy, make sure the oil is hot enough before frying.
Food safety advice:
- Always use a meat thermometer to ensure the chicken is cooked through.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food history:
Cincalok is a traditional Malaysian condiment made from fermented small shrimps. It is commonly used in dishes such as fried rice and noodles.
Flavor profiles:
This dish has a crispy and savory flavor with a hint of tanginess from the cincalok.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Malaysian