Ayam Goreng Lalapan

Crispy Indonesian fried chicken served with fresh lalapan vegetables like cucumber, basil, and kemangi leaves, complemented by a tangy and spicy sambal sauce. A perfect balance of crunchy, fresh, and fiery flavors.

Steps

1. Marinate the chicken with coconut milk, minced garlic, turmeric powder, coriander powder, and salt. Let it sit for at least 30 minutes. 2. Heat oil in a deep pan over medium-high heat. 3. Remove chicken from marinade, allow excess to drip off, then deep fry until golden brown and cooked through, about 8-10 minutes. Drain on paper towels. 4. To prepare sambal, grind or blend red chili peppers, bird’s eye chilies, shallots, garlic, tomato, and shrimp paste into a coarse paste. 5. Heat a tablespoon of oil in a pan, sauté sambal paste until fragrant, about 3 minutes. 6. Add palm sugar and salt; cook until sugar dissolves. Remove from heat and stir in lime juice. 7. Serve fried chicken hot with fresh cucumber slices, basil, and kemangi leaves on the side. 8. Add sambal sauce for dipping or drizzling as desired.

150g chicken thigh, skin on 100ml coconut milk 2 cloves garlic, minced 1 teaspoon turmeric powder 1/2 teaspoon coriander powder Salt to taste Oil for deep frying 50g cucumber, sliced 10 fresh basil leaves 10 kemangi leaves (lemon basil) For Sambal Sauce: 3 red chili peppers 2 bird’s eye chilies 2 shallots 1 clove garlic 1 small tomato 1 teaspoon shrimp paste (optional) 1 tablespoon palm sugar or brown sugar Salt to taste 1 tablespoon lime juice