Kremes means crunch. We love our fried chicken to be flavorful with a bit of crunch. Ayam kremes is a popular fried chicken dish and mostly served in smaller eateries scattered across the city. Budget lunch would include a piece of fried chicken, a handful of vegetables, a serving of sambal belacan and a plate of steamed rice. Oh yeah, don’t forget sweet iced tea.
Indonesian-style fried chicken is a bit tedious to do. Mortar and pestle are involved in preparing the spices. Chicken is always cooked in advance by boiling. The actual frying is done when chicken is completely cooked and spices is absorbed. The residual stock from boiling the chicken is used to make the crunchy bits.
This is actually my first attempt, and I tell you, it is a messy business. Practice makes perfect, and I am lacking in practicing deep-frying chicken and making kremes.
Grind garlic and shallot in mortar and pestle.
I forgot the candlenuts. Okay, put in the candlenuts.
Grind everything to fine paste.
Combine chicken and spice paste in a stock pot.
Add ground coriander seeds.
And some salt.
Add water into the pot.
And salam leaves.
Cook over medium heat for 20-30 minutes, covered.
This is how it looks at the end of the cooking time.
Remove chicken and set aside.
Strain leftover chicken stock.
Stir in all-purpose flour and rice flour. Mix well. Let cool.
Add baking powder into cooled stock. It is not supposed to be this thick. I have adjusted the amount of flour to be used in the recipe below.
Heat some cooking oil in a wok over medium heat. When the oil is warm enough, pour half a cup of stock into the wok.
Let the stock fried slowly. This would be the kremes crunch we are looking for.
The whole cooking process would take about 1 minute. When the crunch is almost dried and turned golden brown, it is done.
Scoop up the kremes crunch off the wok. Let drain on paper towel. Continue frying the rest of the stock.
Clean up the cooking oil with a fine strainer from leftover solids of kremes. Deep-fry chicken till golden brown.
Serve chicken on top of kremes, some sambal belacan and boiled vegetable with steamed rice.
Indonesian Fried Chicken, Ayam Goreng Kremes
1 whole chicken, about 600 g and divide into 6-8 pieces
8 garlic cloves
2 tbsp ground coriander seeds
1/2 tbsp salt
300 g water
10 salam leaves
2 tbsp rice flour
2 tbsp all-purpose flour
1/2 tsp baking powder
Oil for deep-frying
Grind shallot, garlic and candlenuts to fine paste.
Combine spice paste, chicken, ground coriander seeds, salt, water and salam leaves in a pot.
Cook over medium heat for 20 minutes.
Remove chicken from the pot and set aside.
Strain leftover stock into a container. Add all purpose flour and rice flour, whisk well.
Let cool, about 15 minutes.
Add baking powder into the stock and stir well to combine.
Heat cooking oil in a wok. When the oil is warm enough, pour 1/2 cup of stock into the oil.
Cook over medium heat for a minute, until the stock turns into golden brown crunch.
Remove using slotted spoon and drain on paper towel. Do this with the rest of the stock.
Deep-fry chicken over high heat till golden brown, about 3 minutes each side.
Serve fried chicken over kremes crunch with sides of sambal belacan and boiled vegetables.