Ayam Goreng Mbok Berek is Indonesian legendary Fried Chicken Franchise Restaurants. It's like the Indonesian version of Colonel Sanders (KFC). Mbok Berek started her business in Jogjakarta, one of the most exotic places in Indonesia. Her real name was "Nini Ronodikromo". Her friendly name as "Mbok Berek" began from one of her children that often cried loudly (tantrum). In Javanese language they called such cry as "Berek-Berek". So from time to time people around her began to call her "Mbok Berek". The name surely brought her fortune until today, because of its uniqueness and easiness to be pronounced.
Mbok Berek Fried Chicken is actually an evolved version of Ayam Goreng Kalasan (traditional jogjakarta fried chicken). The business campaign slogan of Mbok Berek is "Ayam Desa Masuk Kota" or in English "Countryside Chicken Entering Town".
Anyway let's go to kitchen now...
- 8 eschalots chopped
- 3 cloves garlic chopped
- 4 candlenuts
- 1 teaspoon salt
- 2 cups unsweetened coconut water
- 2 teaspoons ground coriander
- 1 piece fresh galangal bruised -- (5 cm)
- 3 salam leaves - optional
- 1 whole fresh chicken cut into 10 serving pieces
- with a cleaver or 1kg chicken pieces
- 2 cups oil for deep-frying
Fragrang Chilli Sambal (Sauce):
- 4 large red chillies chopped -- (4 to 6)
- 8 eschalots chopped
- 2 cloves garlic chopped
- 1 piece fresh galangal -- (1 cm)
- 1 1/2 teaspoons finely chopped palm sugar
- 1 teaspoon dried shrimp paste
- 1/2 teaspoon salt
- 1 1/2 tablespoons vegetable oil
- 1/8 teaspoon freshly grated nutmeg
- 2 stems fresh lemon grass bottom 10cm only --
- cut in half
- 2 salam leaves - optional
- 1/4 tamarind juice
- 1 large red or brown onion instead of eschalots
- replace candlenuts with 4 raw unsalted macadamia nuts or 8 cashews
- replace coconut water with 1 cup water and 1 cup chicken stock if desired
- Use soft brown sugar instead of palm sugar
- Make the sambal by processing the chillies, eschalots, garlic, galangal, sugar, shrimp paste, and salt in a spice grinder.
- Heat oil in a wok or saucepan and fry ground mixture nutmeg, lemon grass and salam leaves 4 minutes.
- Add the tamarind juice, simmer 30-60 seconds.
- Remove lemon grass and salam leaves.
- Transfer sambal to four small sauce dishes and leave to cool.
- Prepare chicken by processing eschalots, garlic, candlenuts, and salt to a smooth paste, in a food processor, or spice grinder.
- Add a little of the coconut water if needed to keep the blades turning.
- Heat a wok for 30 seconds then add the ground mixture, coconut water, coriander, galangal, salam leaves, and chicken pieces.
- Bring to the boil, reduce heat and simmer uncovered until chicken is just tender 15-20 minutes.
- Drain chicken and dry thoroughly with paper towel. Heat a wok for 30 seconds, then add the oil.
- When very hot, deep fry the chicken, turning frequently until golden brown, 2 minutes.
- Drain and serve with the Fragrant Chilli Sambal.
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