Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, fried candlenut chickens. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Blend candlenut, galangal, ginger, fresh turmeric and turmeric powder together into a paste in a food processor. Fill a large stockpot halfway with water with the lemongrass, ginger paste and salt. Put shallot, garlic, coriander seed and candlenut with a bit of oil on food processor (or you can do on mortar&pestle as well). After that put on frying pan, sautéed until you can smell the fragrance.
Fried Candlenut Chickens is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Fried Candlenut Chickens is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have fried candlenut chickens using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Fried Candlenut Chickens:
- Prepare 5 pieces chicken
- Make ready Paste:
- Take 8 candlenut, lightly pan fried
- Prepare 6 shallots
- Make ready 4 garlics
- Make ready 1 teaspoon corriander seed powder
- Take Other:
- Make ready 65 ml thick coconut milk
- Take Some salt
- Prepare Some pepper
- Prepare to taste Sugar
- Make ready 250 ml water
- Make ready Chicken powder
- Make ready 2 tbsp oil
- Get Oil for frying
With OKI evaporated creamer, the texture and aroma are absolutely awesome. Using a food processor or blender, blend the chopped garlic, shallots, candlenut, galangal, turmeric, ginger and the whole coriander, and the ¼ cup of water, into a smooth paste. Put the chicken in a cooking pan, then pour the paste all over the chicken. Gently knead the chicken and spices until thoroughly mixed.
Instructions to make Fried Candlenut Chickens:
- Blend the paste ingredients until smooth and thick. Set aside.
- Add 2 tbsp of oil in a pan. Add in the paste. Stir until fragrant.
- Then add in the water and coconut milk. Stir evenly and then add the seasonings. Taste test.
- Then add in the chickens. Cook until the liquid has reduced.
- You can stop here or you can deep fry the chickens.
- Can be stored up to 1 month in the freezer or 5 days in the fridge.
Put the chicken in a cooking pan, then pour the paste all over the chicken. Gently knead the chicken and spices until thoroughly mixed. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or "Javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), kemiri (candlenut), and salt. Ayam goreng is an Indonesian and Malaysian dish consisting of chicken deep fried in oil. Ayam goreng literally means "fried chicken" in Malay (including both Indonesian and Malaysian standards) and also in many Indonesian regional languages (e.g.
So that’s going to wrap it up for this exceptional food fried candlenut chickens recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
