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Singgang Ayam

chef.julissa's picture
Ingredients
  Chicken 1 Large, split down the breast bone (Fresh Local, Spatchcock)
  Coconut cream 2 Cup (32 tbs) (Second Pressing)
  Salt 1 Pinch
  Lemongrass stalk 1
  Fried onion flakes 2 Tablespoon
  Tomatoes 2
For rempah
  Shallots 10
  Garlic 5 Clove (25 gm)
  Chili powder 1 Teaspoon
  Chilli powder 1 Teaspoon
  Chilies 3 (Fresh Red / Green Variety)
  Fresh chili 3 (Red / Green Variety)
  Ground coriander 1 Teaspoon
  Fresh turmeric 2 Inch
  Fresh green ginger 2 Inch
Directions

MAKING
1) In a mortar, pound rempah ingredients until fine.
2) Divide into two portions. Sprinkle one portion over flesh of chicken. Let stand for half an hour.
3) In a pan heat oil and fry the second portion of rempah until fragrant.
4) Add second pressing of the coconut cream with salt and lemon grass.
5) Heat slowly and add the chicken.
6) Boil the mixture and simmer for 3/4 hour gently until the chicken is cooked.
7) Regularly baste chicken with sauce throughout cooking.
8) Take out the chicken and lemon grass from the sauce.
9) Place the meat to a grill pan or charcoal fire to brown the flesh for sometime. Baste with the hot sauce frequently.
10) Mix the first pressing coconut cream to the sauce and cook for sometime to thicken.

SERVING
11) Garnish with onions and fresh tomato wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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