Ayam goreng kemiri - fried chicken with candlenuts

fried chicken with candlenuts

ingredients:

6 chicken thighs

2 salam leaves

2 sereh/lemongrass

750 ml santen cair

oil

 

bumbu:

7 kemiri/candle nuts, toasted

9 shallots

4 cloves garlic

1 tsp ketumbar

3 cm jahe

3 cm laos

1 tea salt

1 tsp palm sugar

 

garnish:

3 tsp sambal trassi (see recipe)

 

preparation:

Pound or grind the ingredients for the bumbu fine into a paste. Heat the santen in a pan and add the paste, the lemongrass and salam. Add the chicken and cook slowly until tender. Remove the chicken from the pan and let it cool off. Heat oil in a pan and fry the chicken until brown and crisp. Serve the chicken with the sambal.