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Ayam goreng Kalasan, served with kremes crispy granule
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| Course | Main course |
|---|---|
| Place of origin | Indonesia and Malaysia |
| Region or state | Southeast Asia |
| Created by | Indonesians and Malay |
| Serving temperature | Hot |
| Main ingredients | chicken, turmeric, garlic, shallots and other spices deep friedincoconut oil |
Ayam goreng is a generic term to refer various kinds of Indonesian and Malaysian dish of chicken deep friedincoconut oil. Ayam goreng literally means "fried chicken" in Indonesian and Malay. Unlike Southern United States style fried chicken, this Southeast Asian version is absent of batter coated flour and richer in spices.
The spices mixture may vary among regions, but usually it consists of combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar. The chicken pieces soaked and marinated in spices mixture for some times prior to frying, in order for chicken to absorbs the spices. Chicken then deep fried in ample of hot coconut oil. Ayam goreng usually served with steamed rice, sambal terasi (chili with shrimp paste) or sambal kecap (sliced chili and shallot in sweet soy sauce) as dipping sauce or condiment and slices of cucumber and tomato as garnishing. Fried tempeh and tofu might be added as side dishes.
There are many recipes of ayam goreng, among the popular ones are Padang style ayam goreng, Jakarta style ayam goreng, Sundanese hayam goreng, and Javanese ayam goreng Kalasan and Ayam goreng kremes, and ayam goreng lengkuas (galangal fried chicken).[1] 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.
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