Name: Maranggi Fried Chicken with Serundeng
Yield: 5
Ingredients: 1200.0g Chicken Broiler; 30.0g Shallots, peeled; 10.0g Garlic, peeled; 50.0g Large red chilies; 5.0g Red bird’s eye chili; 5.0g Candlenuts; 10.0g Ginger; 20.0g Galangal; 5.0g Kaffir Lime Leaves; 30.0g Lemongrass; 100.0ml Tamarind Water; 10.0g Knorr Chicken Powder 500gr; 2.0g Granulated Sugar; 0.5n/a Coconut, grated lengthwise; 50.0g Shallots; 30.0g Garlic; 20.0g Galangal, crushed; 3.0g Kaffir Lime Leaves; 50.0g Palm Sugar; 15.0g Ground Coriander; 10.0g Royco Bumbu Pelezat Rasa Ayam 460g; 50.0g Red Chilies; 3.0g Knorr Mushroom & Vegetable Seasoning 400 g; 300.0ml Water; 20.0ml Cooking Oil

This dish takes inspiration from the famous spicy Madura duck, but the heat is toned down, making it suitable for customers who prefer milder flavors.

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Preparation

How to Make Maranggi Fried Chicken with Serundeng:
- Prepare all ingredients. Traditionally, old duck is used for a fibrous texture, but chicken is used here.
- Grind all spice paste ingredients until smooth. Traditionally, a blender is used.
- Mix the chicken with the spice paste until evenly coated. Let it sit for about 30 minutes to absorb the flavors.
- Place the chicken in a pot. Add water and tamarind. Cook until the chicken is tender. If the water evaporates before the chicken is tender, add more water and cook until the water evaporates.
- Once the chicken is tender and the water has evaporated, separate the chicken from the spice paste. Drain the chicken.
- Fry the chicken in hot oil until slightly dry. Drain and set aside.
- After frying the chicken, add the spice paste to the hot oil used for frying the chicken.
- Cook until the water content evaporates and the paste slightly darkens.
- Serve the chicken and darkened spice paste with rice and fresh vegetables.
Serundeng Mesran Solo Sweet and Spicy
- Clean the coconut from its brown skin, then grate lengthwise.
- Shave the palm sugar.
- Grind the spices: shallots, garlic, coriander, chilies, kaffir lime leaves, salt, and turmeric. Blend with 100 ml cooking oil until smooth.
- Sauté the smooth spices until fragrant, add the crushed galangal.
- Add water and palm sugar, boil until it boils and the sugar dissolves.
- Add the grated coconut, stir until the spices are evenly mixed.
- Cook over low heat until the coconut is dry and crispy, stirring continuously. Add salt and granulated sugar if needed.
- Remove the serundeng when it is yellowish, dry, and crispy. Cool and store in an airtight container.

Maranggi Fried Chicken with Serundeng

Ingredients

Maranggi Fried Chicken with Serundeng

How to Make Maranggi Fried Chicken with Serundeng:

Serundeng Mesran Solo Sweet and Spicy

How to Make Maranggi Fried Chicken with Serundeng:

Serundeng Mesran Solo Sweet and Spicy

Preparation

How to Make Maranggi Fried Chicken with Serundeng:

Serundeng Mesran Solo Sweet and Spicy

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