Sasando Fried Chicken

Name: Sasando Fried Chicken
Ingredients: 600 gr chickenbreast, washed; 3 gloves garlic, chopped; 2 cm fresh ginger; 1 cm fresh turmeric (or 1 tsp turmeric powder (optional)); ½ tsp ground pepper; 200 ml water; 2 tsp salt (or to taste); oil for frying; 4 pc shallots, chopped; 3 gloves garlic, chopped; 5 pc large red chillies, chopped ((de-seeded if you don't like spicy)); 1 cm fresh turmeric (or 1 tsp turmeric powder); 1 cm galangale, bruished (or 1 tbsp powder); 1 pc middle-size tomato, chopped; 150 ml thick coconut milk; 1 tsp palm or brown sugar; 1 tsp salt (or to taste)

Origin: Madura Island

Ingredients

600 gr chickenbreast, washed
3 gloves garlic, chopped
2 cm fresh ginger
1 cm fresh turmeric or 1 tsp turmeric powder (optional)
½ tsp ground pepper
200 ml water
2 tsp salt (or to taste)
oil for frying

For the Sauce

4 pc shallots, chopped
3 gloves garlic, chopped
5 pc large red chillies, chopped (de-seeded if you don't like spicy)
1 cm fresh turmeric or 1 tsp turmeric powder
1 cm galangale, bruished or 1 tbsp powder
1 pc middle-size tomato, chopped
150 ml thick coconut milk
1 tsp palm or brown sugar
1 tsp salt (or to taste)

Sasando Fried Chicken

Fed up with everydays fried chicken??!! No problem!! Let's try a fried chicken dish from East Nusa Tenggara Province called : "Ayam Goreng Sasando". An exotic combination between a crispy fried chicken top up with a creamy & spicy coconut sauce.

Serve with hot rice & vegetable salad, hmmmm … It's quite tempting!! The ingredients are almost available everywhere & the cooking process is simply easy. Are you curious?? If yes .. please have a nice try and enjoy your new fried chicken style.

Instructions

For Fried Chicken: Cut the chicken in serving portions as you prefer. Put aside.
Put garlic, ginger, turmeric, pepper & salt on grinding stone or mortal & pestle & grind/pound into a smooth paste.
Grind into a smooth paste.
Transfer the chicken & paste into a large saucepan. Add water and stir to mix.
Cook over medium heat until the chicken well cooked & the liquid is driven off. Set aside.
Until the liquid is driven off.
For the Sauce: Put shallot, garlic, chilli & turmeric in a blender or food processor and blend until smooth. (If necessery add a little bit oil to help the blending process).
Heat 2 tbsp oil in a wok or shallowpan. (Don't add oil if already added in a blender). Stir fry the paste over medium heat until well cooked & fragrant. (approx. 5 minutes)
Add the chopped tomato, galangale & coconut milk.
Continue to simmer untill the coconut milk is become thicker. Adjust the seasoning. Add the salt & sugar to taste.
Heat enough oil in a fryingpan & deep-fry the chicken until goldbrown. Set aside to drain or pat dry with kitchen paper. Serve hot with the sauce.