Ayam goreng literally means fried chicken in Indonesian. There are many recipes of ayam goreng in Indonesia, among the popular one is Ayam Goreng Kremes. So what is Kremes? well it means something crunchy. Indonesian likes to create funny sometimes hilarius name for the food – so that people will remember it easily. There is a well known restaurant chain in the country named Ayam Goreng Suharti that introduced the menu for the first time. They use the leftover broth of spiced chicken that is cooked for a while and add some mixed flours to make crispy granule (kremesan). That what makes it different from other fried chicken menu.
Chicken is my favourite dish … especially fried chicken … my children also love it. I usually cook more quantity, then store them in the freezer so that I can fry whenever I need it. As any other spiced ayam goreng, ayam goreng kremes is cooked with different spices to createan aromatic delicious taste before deep fried. Making Ayam Goreng Kremes is a bit complicated and time consuming. But for delicious chicken dish I am all for it 🙂 A good and perfect kremesan should be like honeycomb texture (in Indonesian we called it ‘bersarang’) but unfortunately based on some recipes I found at internet, I need sagoo flour for it which I can’t find it anywhere here. So for now, I used the flour I had and make some adjustment to get a good result, not similar as kremesan Ayam Goreng Suharti, but it’s good enough for my humble taste 😀 The best is serving with steamed white rice or yellow rice and sambal bajak or sambal terasi.
Cooking time: 45 minutes
10 pieces of chicken, cleaned
2 stalks of lemongrass
5 Indonesian bayleaf (daun salam) – optional, you can skip if you don’t have it
4 kaffir lime leaves
3 cm fresh galangal, smashed
1 teaspoon salt
1 litre of water
5 cloves of garlic
2 cm of fresh ginger
3 cm fresh turmeric (I used 2 teaspoons turmeric powder)
1 teaspoon coriander
To make crispy granule (kremesan) :
100 g rice flour
40 g tapioca flour
350 ml leftover broth from cooked chicken
1/2 teaspoon baking powder
1. Blend or grind all spice paste ingredients.
2. Boil the Chicken with the spice paste, lemongrass, galangal, kaffir lime leaves, bayleaf. Add the salt and cook until it’s tender and spice is absorbed. Make sure do not dry the stock, leave it about 300 ml.
3. When the chicken already cooks, leave it cold for a moment.
4. Heat the oil in non-stick deep frying pan, fry the chicken until it’s brown and crispy. Set aside.
5. Make Kremes crispy granule (kremesan) :
- Combine all the ingredients and mix them very well to make a smooth batter. If the batter is too thick, add a bit of water.
- Heat up the deep frying pan with lot of oil. When the oil is hot enough, with the ladle take some batter then swirl around the surface. Lower the heat and let it fry until golden brown and crunchy. Remember to stir the mixture each time before you add into the hot oil.
- When it’s brown and take out from the oil and use the kitchen paper to absorb the oil.
- Sprinkle this spiced crunch gradule together with the fried chicken and serve immediately.