1 medium chicken
MARINADE
1/2 cup tamarind water
1 tbsp clear soya sauce
1 a pinch of chilli powder
1 tsp ground ginger
1 tsp ground coriander
1 clove garlic, crushed
1 a pinch of turmeric
Directions
The name means simply 'fried chicken', and that is all it is. The
marinade, however, gives it a characteristically Indonesian flavour.
Marinate the pieces of chicken in this mixture for 2 hours, turning
them from time to time. Strain the chicken, so that the marinade
drips away from it. Then deep-fry the portions, 4 or 5 at a time.
Chicken fried in this way is excellent with Nasi Goreng. [Nasi
Goreng is fried rice. S.C.] Makes 4 servings. From "Indonesian Food
and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN
0-907325-29-7. Posted by Stephen Ceideberg; March 1 1993.
Servings: 4 servings
Ayam Gereng (Indonesian Fried Chicken) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can follow the history of written recipes way back into ancient history, certainly as far into history as ancient Egypt, and possibly even further than that. However, generally, these ancient cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to academics is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Moving our culinary historical trip onwards, we have two recipe books published in the 1300s - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that we all know today, but instead recipes for the types of food served to the rich and powerful. Over the following few centuries, the upper-class families of Europe competed to serve up the most extravagent banquests, and as a consequence, cooks and their recipes were much in demand. Notwithstanding that, it was during the 1800s that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes of the day. When we get to the 1900s, cooking books are in great demand, as a result of more people being able to read, more free time and having more money. |
We hope you enjoy this Ayam Gereng (Indonesian Fried Chicken) recipe.
