Kerutuk Ayam by @chefamirgani

1h5

4 servings

🫙

15 ml

Fennel seeds

🫙

15 ml

Cumin seeds

🫙

23 ml

Coriander seeds

🧅

100 g

Shallots

🧄

12 g

Garlic

🫚

2.5 cm

Ginger

🫗

60 ml

Cooking oil

🌿

1 stalk

Lemongrass

🌿

1

Pandan leaf

🌶️

5 tbsp

Ground dried chili

🧂

45 ml

Kerutuk spice mix

💧

240 ml

Water

🍗

1.2 kg

Chicken

🫚

2.5 cm

Galangal

🥥

200 ml

Coconut milk

🍬

30 ml

Palm sugar

🍲

15 ml

Chicken stock powder

🫘

15 ml

Tamarind paste

🥥

50 g

Toasted grated coconut paste

🌶️

30 g

Bird's eye chili

🧂

3 g

Salt

  1. Grind
    • fennel seeds
    • cumin seeds

    Grind the fennel seeds, cumin seeds, and coriander seeds into a fine powder.

  2. Blend
    • shallots
    • garlic
    • ginger

    Blend the shallots, garlic, and ginger into a smooth paste.

  3. Heat
    • cooking oil

    Heat the cooking oil in the cooking pot over medium heat.

  4. Add
    • lemongrass
    • pandan leaf

    Add the bruised lemongrass and tied pandan leaf. Fry until fragrant.

  5. Add
    • shallots
    • garlic
    • ginger

    Add the blended shallot paste. Stir-fry until the paste begins to release oil.

  6. Add
    • blended dried chili
    • Cooking oil

    Add the blended dried chili. Stir-fry until the chili paste separates from the oil.

  7. Add
    • fennel seeds
    • cumin seeds

    Add the ground spice powder and kerutuk spice blend. Stir until evenly combined.

  8. Add
    • galangal
    • water
    • Kerutuk spice mix

    Add the galangal and water. Cook until the spice paste is thick and fragrant.

  9. Add
    • chicken
    • Kerutuk spice mix

    Add the chicken pieces. Coat them thoroughly with the spice paste.

  10. Pour
    • coconut milk

    Pour in the coconut milk. Simmer gently while stirring occasionally.

  11. Add
    • palm sugar
    • chicken stock powder
    • tamarind paste

    Add the palm sugar, chicken stock powder, tamarind paste, and salt. Stir until dissolved.

  12. Add
    • toasted grated coconut
    • Cooking oil

    Add the toasted grated coconut. Simmer slowly until the sauce is thick and oil rises to the surface.

  13. Serve
    • bird's eye chili

    Scatter the bird's eye chili over the dish. Serve the Kerutuk Ayam hot.

  14. Add

    Add the kerisik and simmer slowly, stirring, until the sauce becomes thick and sticky.

  15. Sprinkle
    • Ground dried chili

    Sprinkle with red bird's eye chili for those who like it spicy.

Kerutuk Ayam by @chefamirgani

1h5

4 servings

🫙

15 ml

Fennel seeds

🫙

15 ml

Cumin seeds

🫙

23 ml

Coriander seeds

🧅

100 g

Shallots

🧄

12 g

Garlic

🫚

2.5 cm

Ginger

🫗

60 ml

Cooking oil

🌿

1 stalk

Lemongrass

🌿

1

Pandan leaf

🌶️

5 tbsp

Ground dried chili

🧂

45 ml

Kerutuk spice mix

💧

240 ml

Water

🍗

1.2 kg

Chicken

🫚

2.5 cm

Galangal

🥥

200 ml

Coconut milk

🍬

30 ml

Palm sugar

🍲

15 ml

Chicken stock powder

🫘

15 ml

Tamarind paste

🥥

50 g

Toasted grated coconut paste

🌶️

30 g

Bird's eye chili

🧂

3 g

Salt

Preparation Steps

  1. Step 1/15

    Grind the fennel seeds, cumin seeds, and coriander seeds into a fine powder.

    🫙fennel seeds
    🫙cumin seeds
    🫙coriander seeds
    ✨mortar and pestle

  2. Step 2/15

    Blend the shallots, garlic, and ginger into a smooth paste.

    🧅shallots
    🧄garlic
    🫚ginger
    🔪knife
    🪵cutting board

  3. Step 3/15

    Heat the cooking oil in the cooking pot over medium heat.

    🫗cooking oil
    🍲cooking pot

  4. Step 4/15

    Add the bruised lemongrass and tied pandan leaf. Fry until fragrant.

    🌿lemongrass
    🌿pandan leaf
    🍲cooking pot
    🥄wooden spoon

  5. Step 5/15

    Add the blended shallot paste. Stir-fry until the paste begins to release oil.

    🧅shallots
    🧄garlic
    🫚ginger
    🍲cooking pot
    🥄wooden spoon

  6. Step 6/15

    Add the blended dried chili. Stir-fry until the chili paste separates from the oil.

    🌶️blended dried chili
    🍲cooking pot
    🥄wooden spoon

  7. Step 7/15

    Add the ground spice powder and kerutuk spice blend. Stir until evenly combined.

    🫙fennel seeds
    🫙cumin seeds
    🫙coriander seeds
    🫙kerutuk spice blend
    🍲cooking pot
    🥄wooden spoon

  8. Step 8/15

    Add the galangal and water. Cook until the spice paste is thick and fragrant.

    🫚galangal
    💧water
    🍲cooking pot
    🥄wooden spoon

  9. Step 9/15

    Add the chicken pieces. Coat them thoroughly with the spice paste.

    🍗chicken
    🍲cooking pot
    🥄wooden spoon

  10. Step 10/15

    Pour in the coconut milk. Simmer gently while stirring occasionally.

    🥥coconut milk
    🍲cooking pot
    🥄wooden spoon

  11. Step 11/15

    Add the palm sugar, chicken stock powder, tamarind paste, and salt. Stir until dissolved.

    🍬palm sugar
    🍲chicken stock powder
    🫘tamarind paste
    🧂salt
    🍲cooking pot
    🥄wooden spoon
    🥄measuring spoons

  12. Step 12/15

    Add the toasted grated coconut. Simmer slowly until the sauce is thick and oil rises to the surface.

    🥥toasted grated coconut
    🍲cooking pot
    🥄wooden spoon

  13. Step 13/15

    Scatter the bird's eye chili over the dish. Serve the Kerutuk Ayam hot.

    🌶️bird's eye chili
    🍲cooking pot
    🥄wooden spoon

  14. Step 14/15

    Add the kerisik and simmer slowly, stirring, until the sauce becomes thick and sticky.

  15. Step 15/15

    Sprinkle with red bird's eye chili for those who like it spicy.

Composition

Ingredients

Types

Spices, Vegetables, Oil, Herbs, Liquids, Meat, Coconut, Sweeteners, Seasonings, Condiments

Ingredients

Fennel seeds, Cumin seeds, Coriander seeds, Shallots, Garlic, Ginger, Cooking oil, Lemongrass, Pandan leaf, Ground dried chili, Kerutuk spice mix, Water, Chicken, Galangal, Coconut milk, Palm sugar, Chicken stock powder, Tamarind paste, Toasted grated coconut paste, Bird's eye chili, Salt

Notes

Fennel seeds (jintan manis), Cumin seeds (jintan putih), Coriander seeds (biji ketumbar), Shallots (large shallots, bawang merah besar), Garlic (bawang putih), Ginger (1 inch piece, halia), Cooking oil (minyak masak), Lemongrass (bruised, serai dititik), Pandan leaf (tied, diikat), Ground dried chili (cili kering kisar), Kerutuk spice mix (rempah kerutuk, any brand), Water (a little, sedikit air, added before the chicken, added with the coconut milk), Chicken (1 or half a whole chicken, 1 atau 1/2 ekor ayam), Galangal (1 inch, sliced, lengkuas dihiris), Coconut milk (1 box/packet, santan), Palm sugar (gula Melaka), Chicken stock powder (serbuk pati ayam), Tamarind paste (pes asam jawa), Toasted grated coconut paste (kerisik, small packets), Bird's eye chili (cili padi, red, for garnish/heat), Salt (to taste, garam secukup rasa)

Allergens

to inform

Dietetics

Dietary regimen

High protein, Gluten free, Dairy free

Calories

590 kcal

Macro nutrients

Protein: 36g, Fat: 40g, Carbohydrates: 17g, Fiber: 4g

Nutritional Information

Minerals

Potassium: 620mg, Iron: 3.2mg, Sodium: 780mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.7mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

mortar and pestle, knife, cutting board, cooking pot, wooden spoon, measuring spoons

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Thick, Rich, Tender, Oily

Flavors

Spicy, Aromatic, Savory, Sweet, Creamy, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool before refrigerating,Store in an airtight container), freezer : 2 months (Freeze in an airtight container,Thaw in the fridge before reheating)