Ayam Garam Kunyit
Ayam Garam Kunyit (tr: salt and tumeric chicken) is one of my favourite dishes. It's quite common in Kelantan. In KL, you should be able to order up a plate from some to those Tom Yam restaurants (yeah, the ones decorated with colourful fluorescent lights wan).
Unfortunately, I don't know the proper recipe, and google wasn't of much help either. So hentam oni lah.
Of course, it doesn't take a genius to figure out the main ingredients: chicken, salt, and some tumeric (powder).
I also added in some tandoori spices, a squeeze of lime, and some chopped onions. No particular reason. Fingers itchy I guess.
Marinated the chicken with the ingredients and let it sit for about 20 minutes.Then, the whole lot was fried and served up with steaming hot rice.
Not bad. All that's missing is a bowl of spicy sambal belacan and some oily telur dadar.
:: shawnchin :: [ Permalink to this post ]
7 comments
7 Comments:
Ayam garam kunyit? I thought they call it ayam goreng kunyit? It's my fav dish whenever we go to any neon-malay shops.
i'm beginning to suspect that Shawn didnt go to edinburgh to study but to work as an assistant in some restaurant
OO I love those that my mum made..But if you left the container too long b4 washing it..The yellow stain will just stay on
lolz..think Shirley is right.
but yet again some called them ayam goreng garam kunyit
all i know is u need tumeric powder, grated ginger, a lil curry powder, soy sauce and lemongrass. Marinate for 1 hour. Deep fried till golden brown. For half a chicken - Tumeric - 3 tablespoon, Curry Powder - 1 tablespoon, Lemongrass - 1 dessert spoon, 1 teaspoon grated ginger and soy sauce to taste.
shirley: hehehe.. ok. Ayam Goreng Garam Kunyit then :p
ngyahloon: ciken. assistant oni ah? Why not humour me more and say 'chef'. Hehe.. wait lah. when u come over, see how much cooking u end up doing :)
kbcg: yeah. ugly yellow stain. summore if u start hand massaging the chicken (for fun?) while marinating, then your hands will turn yellowish too. I recall somewhere that washing with lime would help, but lime expensive here, so too kedekut to try.
foodcrazee: Thanks for the recipe! will try that some day.
whoaa its nice article..thank you very much
This recipe is origin from kelantan.it used to be our family traditional food passed down from generation. Ingredient(i dint used gram as per old method is Approx!!). Fresh tumeric,garlic(should be half from the tumeric amount,one stalk of lemongrass and salt(enough to cover those pounded ingredient) u can reach me at dianatwl@yahoo.co.uk if not understand
Post a Comment
<< Home