Ayam Gepuk with Sambal and Cashew topping
INGREDIENT
Ayam Gepuk
½ Chicken (cut into 2 – drummet and wing part)
1 inch Fresh turmeric
1 inch Ginger
1 inch Galangal
1½ tbsp Coriander seeds
2 cloves Garlic
2 tsp Salt
1 tsp MSG
Oil (enough for frying)
Sambal
10 pcs Small red chilies (cili padi / bird’s eye)
3 cloves Garlic
½ tsp Salt
¼ tsp MSG
5 tbsp Hot oil
Cashew Topping
60g Cashew nuts
2 tbsp Hot oil
Method
Ayam Gepuk
- Blend/grind turmeric, ginger, galangal, coriander seeds, garlic, salt, and MSG into a smooth paste.
- Rub the spice paste onto the chicken and let it marinate for at least 30 minutes (longer for deeper flavor).
- Boil the chicken with the spice paste and enough water until just cooked (about 15–20 minutes). Drain.
- Heat oil in a wok. Fry the boiled chicken until golden brown and crispy on the outside.
- Remove and set aside.
Sambal
- Pound chilies and garlic in a mortar & pestle until coarse.
- Add salt and MSG.
- Pour in 5 tbsp of hot oil and mix well to form sambal.
Cashew Topping
- Blend or pound the cashew nuts until smooth and crumbly.
- Mix with 2 tbsp hot oil.
Serving Idea
- Put the fried chicken on the plate and place sambal on top of the chicken together with the cashew topping.
- Best enjoyed with hot steamed rice , fried tempe and tofu together with fresh cucumber.
