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
It is actually possible to trace the history of written recipes far back into history, certainly as far as the ancient Egyptians, and maybe further still. Having said that, sadly, these old records were just very simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which describe 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 and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a few documents detailing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main course and dessert, a style of dining still practiced today. He also recounts how the chefs of Roman times were skilled in the use of many aromatic flavours, including a few you will know such as basil, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including parsley and basil. These new spices and herbs created a torrent in recipe publications, many of which still exist in academic collections. During the next few centuries, the wealthy families of the West tried to offer the best banquets, and because of this cooks and their collection of recipes were greatly in demand. Even so, it was during the 19th century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording the recipes of their peers. By the advent of the 20th century, cooking books were starting to become popular due to higher levels of literacy, people having more free time and being a little richer. The revolution that is television brought us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Ayam Gereng (Indonesian Fried Chicken) recipe.
