In Malaysia we call it Bawang Goreng which translated to Fried Onion. This crispy ingredient is very popular in Malasyian dishes, as toppings, flavouring and many more. Malaysian style crispy spiced fried chicken (Ayam Goreng Berempah) is an all time Malaysian favourite dish and is extremely delectable you can top it of with some crispy onion.
Ayam Goreng Berempah (Malay Spiced Fried Chicken)
Commonly known as Ayam Goreng Berempah, this Malay style crispy spiced fried chicken is delectably crunchy, juicy and bursting with the strong flavours of herbs and spices in it!
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Ingredients
- 6 chicken whole legs cut into medium size pieces
- 2tbsp all-purpose flour to remove poultry smell
- 2stalks curry leaves
- 1tbsp chili paste ground dried chilies
- 1/2tsp turmeric powder
- 3tbsp salt
- 1tsp sugar
- 3tbsp cornflour
- 1 egg slightly beaten
- 2tbsp meat curry powder
Coarsely Ground Ingredients
- 2inch ginger skinned
- 6cloves garlic skinned
- 12 shallots skinned
- 6 lemongrass use upper tender parts
- 3tbsp water
Finely Ground Ingredients
- 1 1/2tbsp “ketumbar powder”coriander powder
- 1 1/2tbsp “jintan manis powder”fennel powder
- 1tbsp “jintan putih powder”cumin powder
Instructions
- First clean the chicken. Wash, coat and rub all-purpose flour into chicken. Then rinse and drain well.
- Cut the chicken into medium size pieces or as desired.
- Have ready all the ingredients needed.
- Blend coarsely lemongrass, shallots, garlic and ginger. Add a little water when grinding. Transfer into a bowl and set aside for later use.
- Next, blend finely the ketumbar, jintan manis and jintan putih seeds. You can also choose to buy these spices in powdered form.
- Mix well all coarsely and finely ground spices, chili paste and turmeric powder in a bowl.
- Then mix in one egg.
- Followed by curry leaves and cornflour.
- Mix everything until well combined. Add salt and sugar to taste.
- Then add the fresh herb paste into the chicken pieces.
- Mix with your hands until chicken is thoroughly covered with the aromatic spices and seasoning.
- A long and sufficient marinating time is quite important so cover with plastic wrap and leave to marinate in the refrigerator for several hours, preferably overnight.
- Remove the marinated chicken from the refrigerator 1 hour before frying to bring the chicken to room temperature so the inside of chicken meat isn’t cold. Otherwise, we will end up with meat that is burnt on the outside but raw on the inside.
- Heat up enough oil to fry the chicken over high heat. Oil is ready for frying when oil bubbles appear around the stick. (Or you can drop a small curry leaf in and it sizzles and bubbles.)
- When oil is ready, fry some stalks of curry leaves for about 2-3 minutes over medium to low heat. Curry leaves release a strong curry-like fragrance with a citrus overtone.
- Then remove the fried curry leaves from the oil using a strainer. Set aside the fried curry leaves for garnishing.
- Next, put in marinated chicken into the curry leaves infused hot oil, piece by piece. In batches, deep fry for 15 to 20 minutes until chicken is crispy, golden brown in colour and juices run clear.
- Once done, remove the fried chicken from oil using strainer.
- Drain the fried chicken on paper towel to remove excess oil.
- Also remove the fried spiced crumbs from the oil and set aside to drain off excess oil. Do not throw away these spiced crumbs as that is one of the tastiest part. And we’re done!
- Serve them hot garnished with the fried curry leaves and crispy fried onion spiced crumbs for extra flavour.
- This crispy chicken is just perfect with some crispy onion As always, ENJOY!
The beginning of a great snack!
Benefits of Red Onion
Did you know that this little ingredient that we take for granted has a few interesting benefits. Here are 4 Health Benefits of Onion:
- Loaded With Antioxidants
-Onions are an excellent source of antioxidants. In fact, they contain over 25 different varieties of flavonoid antioxidants
-Red onions, in particular, contain anthocyanins — special plant pigments in the flavonoid family that give red onions their deep colour.
- Helps Control Blood Sugar
-A study in 42 people with type 2 diabetes demonstrated that eating 3.5 ounces (100 grams) of fresh red onion reduced fasting blood sugar levels by about 40 mg/dl after four hours.
-Specific compounds found in onions, such as quercetin and sulfur compounds, possess antidiabetic effects.
-For example, quercetin has been shown to interact with cells in the small intestine, pancreas, skeletal muscle, fat tissue and liver to control whole-body blood sugar regulation. - Contain Cancer-Fighting Compound
-A review of 26 studies showed that people who consumed the highest amount of allium vegetables were 22% less likely to be diagnosed with stomach cancer than those who consumed the least amount.
-Moreover, a review of 16 studies in 13,333 people demonstrated that participants with the highest onion intake had a 15% reduced risk of colorectal cancer compared to those with the lowest intake.
-These cancer-fighting properties have been linked to the sulfur compounds and flavonoid antioxidants found in allium vegetables. - Have Antibacterial Properties
-Onions can fight potentially dangerous bacteria, such as Escherichia coli (E. coli), Pseudomonas aeruginosa, Staphylococcus aureus (S. aureus) and Bacillus cereus.
-Furthermore, onion extract has been shown to inhibit the growth of Vibrio cholerae, a bacteria that is a major public health concern in the developing world.
There is more then just crispy onion, check out much more interesting item on our page.
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