Ayam Goreng Berempah

A typical malay-style fried chicken in which pre-soaked coriander, cumin and aniseeds are added to the rempah.  This rempah paste is then rubbed onto the chicken pieces to give that extra flavour.  Best to leave for half an hour before frying. The crunchy taste of the rempah is awesome!

Ingredients (serves 4-6):
1 whole chicken, to be washed, dried and cut into serving portions (one may use drumsticks and chicken wings, if preferred)
enough oil for deep frying

Spices to be blended or pounded:
1 red chillie, to be sliced
3 pips garlic, to be sliced
1 cm fresh turmeric, to be peeled and sliced
1 tbsp coriander seeds, to be soaked in warm water
1 tsp cumin seeds, to be soaked in warm water
1 tsp aniseed, to be soaked in warm water
salt to taste

Method:
Rub chicken pieces with blended or pounded spices (rempah) and leave aside for 30 minutes.

In a wok, heat enough oil for deep frying.  Deep-fry chicken pieces until golden brown.  Serve as a side dish.

Bon Appetit!