The first thing comes from this dish are the savory flavor and good smell running in the air. Sound overwhelming? Sorry, because this dish always be favorite for my family in dining table. My mother getting this recipe from her old relation and by learning in her cooking experiences, I did small modify on how to get crunchiness but the chicken still juicy inside.
I feel embarrassed with my mom's cooking way for any meat honestly. That she's afraid to found white or pink appearance inside which is belong to our consideration of well cooking skill. The worst result is losing its fluffy texture, no juice and rough skin to bite. But I can't help it, no matter how many effort I spend to told her about how should a fine result be and so on. Her way to present good food is always the best caring and much love our family can have in happiness (gladly, she doing better now)
So, this dish using many familiar name of spice in Indonesia. Yes, this country has produce and acknowledge many spices/herbs and each items bring their unique sense and flavor, which if we know in smart way, the good combination never fails to satisfy you!
For the chicken, in here we only use the wild chicken (called as Ayam Kampung) for born free, raising and eating natural food. The price is more expensive than the broiler chicken of course (but still affordable). Single part sure cheaper, but my mom loves to use entirely. Raw, then cleaning with running water 2-3 times. For some reason, the seller also sell the raw chicken which done coated with curcumin and garlic jam. So, you'll see thin yellow layer on each skin of the raw chicken and those really help to get rid the odor when we boiled it. Plus, you will surprised how yummy the chicken stock (really, mom master it and makes me skulk every hour just to drink it). No odor, no yikes smell I can guarantee! *applause to the seller
No fat or skin is wasted. Keep it to give more delight on stock and help the crunchiness on skin and kremes (I don;t have any idea to translate it) While waiting its boiled, let's meet the spices such as:
6 - 7 garlic
2 small shallot (Asian size)
10 candle nut
2 lemon grass
2 lime leaves (or salam/curry leaves)
1 cm of fresh turmeric
1 teaspoon of coriander
salt (on your saltiness level)
mashed ground all together and put into the ready stock (in case you need the stock to cook other dish, just divide half then add water in the same quantity) continues to boil until the aroma and flavor changes in good term (you really need to taste it first and later) or reduced until the long of your finger. Let the stock left (I can eat it as soup either) then move the chicken into another plate and ready to deep fry in really hot temperature pan. Just do quick deep fry until golden brown and beware for the oil splashes too. So, only letting the skin being crispy but it still moist and juicy inside!
for the kremes : when it's done with the chicken, strain the left stock to get the spices powder and drain it out the water. Deep fry in the same pan and continuously do some mixing action to avoid being lumps. Don't worry for pale looks. Turn off when the color begin to change golden then moving it back into strain quickly (as you see in picture above, I missing the exact times and it quite burnt) and put in tissue paper to rid the oil. Serve with warm rice, sambal or any dipping sauce you like, and sprinkle the savory kremes in it!
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