Ingredients with Measurements:
- 1 lb chicken, cut into small pieces
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tsp salt
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tbsp petis udang (shrimp paste)
- 1 cup all-purpose flour
- 1 cup water
- Oil for frying
Special Equipment Needed:
- Deep fryer or large pot for frying
Step-by-Step Instructions:
1. In a bowl, mix together the chicken, turmeric powder, coriander powder, cumin powder, salt, garlic, shallot, and petis udang until the chicken is well coated. Let marinate for at least 30 minutes.
2. In a separate bowl, mix together the flour and water to make a batter.
3. Heat the oil in a deep fryer or large pot to 350°F.
4. Dip the marinated chicken pieces into the batter, making sure they are well coated.
5. Carefully drop the chicken pieces into the hot oil and fry until golden brown and cooked through, about 5-7 minutes.
6. Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 5-7 minutes per batch
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 25g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or tempeh for a vegetarian version.
- Petis udang can be substituted with fish sauce or soy sauce.
Variations:
- Add chopped chili peppers to the marinade for a spicier version.
- Use different types of meat, such as beef or pork, instead of chicken.
- Serve with a side of sambal or peanut sauce for dipping.
Tips and Tricks:
- Make sure the oil is hot enough before frying to ensure the chicken cooks evenly and doesn't absorb too much oil.
- Use a slotted spoon or spider to remove the chicken from the oil to avoid splatters and burns.
- Serve immediately for best taste and texture.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve on a platter with a side of sambal or peanut sauce for dipping.
Garnishes:
Garnish with chopped cilantro or green onions for added flavor and color.
Pairings:
Serve with steamed rice and a side of vegetables, such as stir-fried bok choy or green beans.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Troubleshooting Advice:
- If the batter is too thick, add more water until it reaches a smooth consistency.
- If the chicken is not cooked through, lower the heat and cook for a few more minutes until fully cooked.
Food Safety Advice:
- Make sure the chicken is fully cooked before serving to avoid foodborne illness.
- Use caution when frying to avoid burns and fires.
Food History:
Petis ayam goreng is a popular Indonesian dish that is often served as a snack or appetizer. It is believed to have originated in Java, Indonesia.
Flavor Profiles:
Petis ayam goreng is a savory and slightly sweet dish with a hint of spice from the turmeric and chili peppers.
Serving Suggestions:
Serve hot as a snack or appetizer, or as a main dish with steamed rice and vegetables.
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Region: Indonesian