RECIPE FOR AYAM GORENG BEREMPAH

2
shallot(s)
4
garlic clove(s)
3 cm
ginger
3 cm
galangal
10
chilli peppers (dried)
2
lemongrass stalk(s)
3 cm
turmeric (fresh)
1 tbsp
coriander powder
1⁄2 tbsp
fennel seeds
1⁄2 tsp
cumin powder
1⁄2 tbsp
curry powder
1 tsp
salt
500 g
chicken meat
3
curry leaves stalk(s)
—
oil

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RECIPE FOR SALTED EGG CHICKEN

For the salted egg yolk sauce
6 cooked salted egg yolks
1 tsp minced garlic
1/2 tsp minced ginger
6-8 curry leaves
2 tbsps cooking oil
2 chili padis
For the chicken
2 pieces of boneless chicken legs
1 egg
1 cup cornstarch
Seasonings
1/2 tsp salt
1/2 tsp sugar
Instructions
Mash salted egg yolks finely.
Heat 2 tbsps of cooking oil, fry salted egg yolks over the heat until foamy.
Add garlic, ginger, curry leaves and chili padis and fry until fragrant. Set aside.
Mix the boneless chicken legs with seasonings and set aside for 15 minutes.
Beat egg and mix well with chicken, coat with cornstarch.
Heat oil and deep fry chicken until golden brown, remove and drain well.
Heat a pan, add chicken, golden salted egg yolk sauce, stir quickly and let chicken coat well with salted egg yolk.

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