AYAM GORENG REMPAH

Serves 4–6

My friend Shinta shared this recipe for marinated deep-fried chicken wings with me. Shinta is from Palembang in Indonesia and this recipe belongs to her mother who is Peranakan. The Peranakans in Indonesia have a mixed indigenous-Chinese ancestry and there is an estimated 6 million Peranakans living in Indonesia today, more than anywhere else in the world.

Coconut milk 50 ml (1⅔ fl oz)
Sea salt ½ tsp

Chicken parts 600 g (1 lb 5⅓ oz), cut into
pieces of desired size

Cooking oil for deep-frying

Marinade

Candlenuts 10
Galangal 10 slices

Lemon grass 2 stalks, ends trimmed,
cut into short lengths

Turmeric 8 slices
Garlic 5 cloves, peeled
Ground white pepper 2 tsp

Tomato Sambal

Tomatoes 2, chopped
Shallots 200 g (7 oz), peeled and chopped
Garlic 3 cloves, peeled and chopped
Red chillies 6, chopped
Thai palm sugar 40 g (1⅓ oz), grated
Calamansi limes 5, juice extracted

1.   Using a mortar and pestle or blender, grind ingredients for marinade into a paste.

2.   Rub marinade, coconut milk and salt all over chicken. Set aside for about 30 minutes.

3.   Heat oil and deep-fry marinated chicken until cooked and golden brown. Drain well
and place on a serving dish.

4.   Place ingredients for tomato sambal in a pan and cook over low heat for about
10 minutes.

5.   Serve chicken with tomato sambal on the side.

70

peranakan heritage

Cooking