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{{Short description|Indonesian and Malaysian fried chicken}} |
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{{Italic title}} |
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{{Use dmy dates|date=September 2019}} |
{{Use dmy dates|date=September 2019}} |
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{{EngvarB|date=September 2019}} |
{{EngvarB|date=September 2019}} |
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| caption = ''[[Ayam goreng kalasan]]'', served with ''kremes'' crispy granules |
| caption = ''[[Ayam goreng kalasan]]'', served with ''kremes'' crispy granules |
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| alternate_name = |
| alternate_name = |
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| national_cuisine = [[Malaysian cuisine|Malaysia]],<ref name="ASIAN_TOP">{{Cite web|url=http://asiantoprecipes.weebly.com/ayam-goreng-indonesian-fried-chicken.html|title=Ayam Goreng (Indonesian Fried Chicken)|website=Asian Top 10 Recipes|author=Ferdie|language=en|access-date=2020-04-01}}</ref> |
| national_cuisine = [[Indonesian cuisine|Indonesia]],<ref name="ASIAN_TOP"/> [[Bruneian cuisine|Brunei]], [[Malaysian cuisine|Malaysia]],<ref name="ASIAN_TOP">{{Cite web|url=http://asiantoprecipes.weebly.com/ayam-goreng-indonesian-fried-chicken.html|title=Ayam Goreng (Indonesian Fried Chicken)|website=Asian Top 10 Recipes|author=Ferdie|language=en|access-date=2020-04-01}}</ref> [[Singaporean cuisine|Singapore]] |
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| creator = |
| creator = |
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| course = [[Main course]] |
| course = [[Main course]] |
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| other = |
| other = |
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'''Ayam goreng''' is an [[Malaysian cuisine|Malaysian]] dish consisting of [[ |
'''''Ayam goreng''''' is an [[Indonesian cuisine|Indonesian]] and [[Malaysian cuisine|Malaysian]] dish consisting of [[deep fried|deep-fried]] [[chicken (food)|chicken]] in [[Cooking oil|oil]]. ''Ayam goreng'' literally means "[[fried chicken]]" in [[Malay language|Malay]], [[Indonesian language|Indonesian]] and also in many [[Languages of Indonesia|Indonesian regional languages]] (e.g. [[Javanese language|Javanese]]). Unlike other countries, Indonesian fried chicken usually uses [[turmeric]] and [[garlic]] as its main ingredients rather than flour. |
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== Marination and spices == |
== Marination and spices == |
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[[File:Ayam goreng (2).JPG|thumb|left|Frying ''ayam goreng'']] |
[[File:Ayam goreng (2).JPG|thumb|left|Frying ''ayam goreng'']] |
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Some versions of ''ayam goreng'' are neither coated in [[Batter (cooking)|batter]] nor flour, but seasoned richly with various [[spices]].<ref>{{Cite book|last=Lang|first=Rebecca|url=https://books.google.com/books?id=8judBAAAQBAJ&q=Indonesian+fried+chicken&pg=PT189|title=Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic [A Cookbook]|date=2015-05-26|publisher=Potter/Ten Speed/Harmony/Rodale|isbn=978-1-60774-725-3|language=en}}</ref> The spice mixture may vary among regions, but |
Some versions of ''ayam goreng'' are neither coated in [[Batter (cooking)|batter]] nor flour, but seasoned richly with various [[spices]].<ref>{{Cite book|last=Lang|first=Rebecca|url=https://books.google.com/books?id=8judBAAAQBAJ&q=Indonesian+fried+chicken&pg=PT189|title=Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic [A Cookbook]|date=2015-05-26|publisher=Potter/Ten Speed/Harmony/Rodale|isbn=978-1-60774-725-3|language=en}}</ref> The spice mixture may vary among regions, but it usually consists of a combination of ground [[shallot]], garlic, [[Indian bay leaves]], [[turmeric]], [[lemongrass]], [[tamarind]] juice, [[candlenut]], [[galangal]], salt, and sugar. The chicken pieces are soaked and marinated in the spice mixture for some time prior to frying, allowing the chicken to absorb the spices. The marination process might include heating the chicken in ground spices to assist the spice absorption. Most often prior to deep frying, ''ayam goreng'' is already half-cooked with yellowish colour tinted of turmeric. In Javanese, this process is called ''ungkep''. |
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The chicken is then [[deep fried]] in an ample amount of hot cooking oil, either [[Palm oil|palm]] or [[coconut oil]]. The chicken is well-fried until golden yellow. Some variants such as Javanese ''ayam goreng kremes'' might add the deep fried spiced flour as crispy granules. While in other recipes, these tasty granules are acquired from fried grated galangal or coconut (''serundeng''). |
The chicken is then [[deep fried]] in an ample amount of hot cooking oil, either [[Palm oil|palm]] or [[coconut oil]]. The chicken is well-fried until golden yellow. Some variants such as Javanese ''ayam goreng kremes'' might add the deep fried spiced flour as crispy granules. While in other recipes, these tasty granules are acquired from fried grated galangal or coconut (''serundeng''). |
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|title = Ayam Goreng Lengkuas |
|title = Ayam Goreng Lengkuas |
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|website = Tasty Indonesian Food.com |
|website = Tasty Indonesian Food.com |
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|publisher = Tasty Indonesian Food.com |
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|access-date = 11 August 2013 |
|access-date = 11 August 2013 |
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}}</ref> also known as ''hayam goreng Bandung'': [[Sundanese cuisine|Sundanese]] [[Bandung]] style ''ayam goreng''.<ref>{{Cite news|url=https://lifestyle.sindonews.com/read/1085813/185/resep-khas-pasundan-ayam-goreng-lengkuas-bandung-1455623900|title=Resep Khas Pasundan, Ayam Goreng Lengkuas Bandung|work=SINDOnews.com|access-date=11 November 2017|language=id-ID}}</ref> |
}}</ref> also known as ''hayam goreng Bandung'': [[Sundanese cuisine|Sundanese]] [[Bandung]] style ''ayam goreng''.<ref>{{Cite news|url=https://lifestyle.sindonews.com/read/1085813/185/resep-khas-pasundan-ayam-goreng-lengkuas-bandung-1455623900|title=Resep Khas Pasundan, Ayam Goreng Lengkuas Bandung|work=SINDOnews.com|access-date=11 November 2017|language=id-ID}}</ref> |
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* ''Ayam goreng serundeng'': Javanese fried chicken with ''[[serundeng]]'' grated coconut.<ref>{{Cite web|url=https://www.vemale.com/resep-makanan/102028-resep-ayam-goreng-serundeng.html|title=Resep Ayam Goreng Serundeng |last=Vemale.com|website=vemale.com|date=22 February 2017 |access-date=11 November 2017}}</ref> |
* ''Ayam goreng serundeng'': Javanese fried chicken with ''[[serundeng]]'' grated coconut.<ref>{{Cite web|url=https://www.vemale.com/resep-makanan/102028-resep-ayam-goreng-serundeng.html|title=Resep Ayam Goreng Serundeng |last=Vemale.com|website=vemale.com|date=22 February 2017 |access-date=11 November 2017}}</ref> |
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* ''[[Pecel]] ayam'': East Javanese ''ayam goreng'' served with ''[[sambal]]''. |
* ''[[Pecel]] ayam'': East Javanese ''ayam goreng'' served with ''[[sambal]]''. |
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* ''[[Ayam geprek]]'': Yogyakarta crispy [[Batter (cooking)|battered]] ''ayam goreng'' crushed and mixed with hot and spicy ''[[sambal]]''.<ref name="JP-Ayam-Geprek">{{Cite web|url=https://www.thejakartapost.com/life/2018/05/12/three-places-to-enjoy-fiery-hot-ayam-geprek.html|title=Three places to enjoy fiery hot 'ayam geprek'|website=The Jakarta Post|language=en|access-date=2019-12-30}}</ref> |
* ''[[Ayam geprek]]'': Yogyakarta crispy [[Batter (cooking)|battered]] ''ayam goreng'' crushed and mixed with hot and spicy ''[[sambal]]''.<ref name="JP-Ayam-Geprek">{{Cite web|url=https://www.thejakartapost.com/life/2018/05/12/three-places-to-enjoy-fiery-hot-ayam-geprek.html|title=Three places to enjoy fiery hot 'ayam geprek'|website=The Jakarta Post|date=March 2018 |language=en|access-date=2019-12-30}}</ref> |
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* ''[[Ayam penyet]]'': ''penyet'' is [[Javanese language|Javanese]] word for "squeezed" since the fried chicken is served in earthenware [[Mortar and pestle|mortar]] upon ''[[sambal]]'' and squeezed with [[pestle]] to mix it with sambal.<ref>{{Cite news|url=http://www.thejakartapost.com/life/2016/07/01/where-to-enjoy-the-most-delicious-penyet-in-jakarta.html|title=Where to enjoy the most delicious 'penyet' in Jakarta|work=The Jakarta Post|access-date=11 November 2017}}</ref> |
* ''[[Ayam penyet]]'': ''penyet'' is [[Javanese language|Javanese]] word for "squeezed" since the fried chicken is served in earthenware [[Mortar and pestle|mortar]] upon ''[[sambal]]'' and squeezed with [[pestle]] to mix it with sambal.<ref>{{Cite news|url=http://www.thejakartapost.com/life/2016/07/01/where-to-enjoy-the-most-delicious-penyet-in-jakarta.html|title=Where to enjoy the most delicious 'penyet' in Jakarta|work=The Jakarta Post|access-date=11 November 2017}}</ref> |
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* ''Ayam goreng berempah'': [[Malay cuisine|Malay]] fried chicken, fried until golden burnt with crunchy flour bits – the signature of the dish. |
* ''Ayam goreng berempah'': [[Malay cuisine|Malay]] fried chicken, fried until golden burnt with crunchy flour bits – the signature of the dish. |
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== See also == |
== See also == |
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{{Portal|Food|Malaysia}} |
{{Portal|Food|Indonesia|Malaysia|Singapore}} |
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* [[Ayam bakar]] |
* [[Ayam bakar]] |
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* [[Ikan bakar]] |
* [[Ikan bakar]] |
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{{Chicken dishes|state=collapsed}} |
{{Chicken dishes|state=collapsed}} |
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{{Indonesian cuisine}} |
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{{Bruneian cuisine}} |
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{{Malaysian cuisine}} |
{{Malaysian cuisine}} |
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[[Category:Indonesian chicken dishes]] |
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[[Category:Malaysian chicken dishes]] |
[[Category:Malaysian chicken dishes]] |
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[[Category:Fried chicken]] |
[[Category:Fried chicken]] |
Ayam goreng kalasan, served with kremes crispy granules
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Course | Main course |
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Associated cuisine | Indonesia,[1] Brunei, Malaysia,[1] Singapore |
Serving temperature | Hot |
Main ingredients | Chicken, turmeric, garlic, shallots and other spices deep friedincoconut oil |
Ayam goreng is an Indonesian and Malaysian dish consisting of deep-fried chickeninoil. Ayam goreng literally means "fried chicken" in Malay, Indonesian and also in many Indonesian regional languages (e.g. Javanese). Unlike other countries, Indonesian fried chicken usually uses turmeric and garlic as its main ingredients rather than flour.
Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices.[2] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar. The chicken pieces are soaked and marinated in the spice mixture for some time prior to frying, allowing the chicken to absorb the spices. The marination process might include heating the chicken in ground spices to assist the spice absorption. Most often prior to deep frying, ayam goreng is already half-cooked with yellowish colour tinted of turmeric. In Javanese, this process is called ungkep.
The chicken is then deep fried in an ample amount of hot cooking oil, either palmorcoconut oil. The chicken is well-fried until golden yellow. Some variants such as Javanese ayam goreng kremes might add the deep fried spiced flour as crispy granules. While in other recipes, these tasty granules are acquired from fried grated galangal or coconut (serundeng).
Ayam goreng is usually served with steamed rice, sambal terasi (chili with shrimp paste) or sambal kecap (sliced chilli and shallot in sweet soy sauce) as a dipping sauce or condiment and slices of cucumber and tomato for garnish. Fried tempeh and tofu might be added as side dishes.
There are many recipes of ayam goreng, among the popular ones are:
In Indonesia and Malaysia various style of foreign fried chicken is often also called as ayam goreng. Common Southern United States fried chicken is often called ayam goreng tepung or flour-batteredorbreaded fried chicken. Common McDonald's fried chicken is marketed as "Ayam Goreng McD" in Malaysia.[14]
{{cite web}}
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