Nasi Goreng

INGREDIENTS:

• 2 cups cooked rice
• ¼ cup diced onion
• 1 Tbsp minced garlic
• 1 tsp soya sauce
• 1 tsp chicken powder
• 1 tsp sesame oil
• ½ tsp pepper
• ½ tsp cooking caramel (aka thick soya sauce)
• 2 Tbsps ghee

• 1 egg

• Keropok (prawn or fish crackers)
• Oil for deep-frying

• Ayam Goreng (fried chicken; recipe here >> http://jackiem.com.au/2017/03/21/how-to-cook-indonesian-crispy-fried-chicken-ayam-goreng-kremes/)
• Sambal Belacan (shrimp paste chilli relish; recipe here >> http://jackiem.com.au/2016/09/27/make-sambal-belacan-serunding-thermocook-method/)

• Cucumber slices

METHOD:

1. Heat up ghee until smoking hot, add onion followed by garlic. Saute until light brown in colour.
2. Add rice and stir well; gradually add all other ingredients.
3. Remove from wok and set aside.
4. Add a little oil in wok and crack an egg in it; fry sunnyside up. Place on top of rice.
5. Heat oil for deep-frying to 180°C. Fry keropok until done (this should take only a few seconds); remove and drain on paper towels.
6. Serve Nasi Goreng with the keropok, fried chicken, sambal and cucumber slices.

The post How to Cook Nasi Goreng first appeared on Jackie M..

The second one would have been perfect but for my Category 5 hayfever attack, which saw me ducking off screen every 30 seconds to wipe my nose.

Instead of wasting them I originally had this genius idea to extract bits from both to produce one cohesive video that meets my (admittedly low) standards for YouTube uploads. Then I realised continuity would be an issue because for the first time ever on Twitch, I had decided to wear something OTHER than my Jackie M t-shirt on one of the two broadcasts.

So here it goes – third time lucky –

Ayam Goreng Kremes

INGREDIENTS:

• 1kg chicken pieces
• 1 lemongrass, bottom 12cm only
• 1 brown onion, peeled and quartered
• 8 cloves garlic
• 3cm piece of galangal
• 3cm piece of ginger
• 2 cups water
• 3 Tbsps chicken powder
• ½ Tbsp sugar
• 1 Tbsp turmeric powder
• Oil for deep-frying

For flour crisps –

• 5 Tbsps rice flour
• 3 Tbsp strained marinade
• 200ml water
• 200ml coconut milk

METHOD:

1. Blend lemongrass, onion, garlic, galangal and ginger.
2. Combine all marinade ingredients in heavy-based saucepan.
3. Add chicken pieces and simmer until cooked through.
4. Remove chicken and pat dry.
5. Heat oil and fry chicken pieces for about 5 minute until skin is crispy and browned.
6. Remove and drain.
7. Remove some of the oil, leaving some to depth of about 3cm.
8. Combine batter ingredients for crisps.
9. Drizzle into oil and fry until crispy. Remove with a sieve and drain of excess oil.
10. Top chicken pieces with flour crisps, then serve.

Ps. you can add a cup or more of desiccated coconut to the remaining marinade, then deep-fry that as well, to create a “serunding” (shreds of bits of thingys) that can also be used as a topping for the chicken.

Sambal for Fried Chicken

INGREDIENTS:

• 5 large chillies
• 2 tomatoes
• 1 ½ brown onion
• 4 cloves garlic
• 1 tsp salt
• 1 tsp chicken powder
• ½ tsp sugar
• 2 Tbsp oil

METHOD:

1. Blend chillies, tomatoes, onion and garlic.
2. Dry fry in heavy-based saucepan until some of the moisture has evaporated.
3. Add oil and fry until aromatic.
4. Add seasoning ingredients, cook a further minute, adjust to taste, then serve.

The post How to Cook Indonesian Crispy Fried Chicken (Ayam Goreng Kremes) first appeared on Jackie M..

A popular item on my old restaurant menu, this recipe has a couple of tricks to overcome potential barriers to preparing fried chicken at home. Making sure the meat is simmered and just cooked through before flash-frying prevents overcooking the outside. This also means you can use a large heavy-based wok or saucepan to fry the drumettes.

My Ayam Goreng live broadcast from awhile back –

Serves: 4-6

Ingredients:

• 1 kg chicken wings
• 1 ½ Tbsp meat curry powder
• 1 Tbsp turmeric powder
• 1 Tbsp fish sauce
• 3 ½ Tbsp chicken stock granules
• ½ cup pureed onion
• 1 Tbsp minced garlic
• 2 tsp minced ginger
• ½ Tbsp galangal powder or 1 Tbsp grated fresh galangal
• ½ Tbsp sugar
• ¼ cup minced lemongrass
• ½ cup water

To fry –

• 1 ½ – 2 L Vegetable Oil
• 1/3 cup tapioca starch

 Method:

1. Combine chicken and marinade ingredients, curry powder through water, in heavy-based saucepan. Cover and simmer until just cooked through, about 15 minutes . Remove from heat and cool completely.
2. Heat oil to 180°C (350°F), scrape marinade from chicken pieces and dust with tapioca starch.
3. Fry chicken pieces in batches for 5 mins, until crisp and golden. Serve on its own or with steamed jasmine rice and cucumber slices, with a side of sambal belacan (shrimp paste sambal).

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The post How to Cook Ayam Goreng first appeared on Jackie M..