| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indo | Indonesian, Chicken, Ceideburg 2 | 4 | Servings |
INGREDIENTS
| 1 | md | Chicken |
| 1/2 | c | Tamarind water |
| 1 | tb | Clear soya sauce |
| A pinch of chilli powder | ||
| 1 | ts | Ground ginger |
| 1 | ts | Ground coriander |
| 1 | Clove garlic, crushed | |
| A pinch of turmeric |
INSTRUCTIONS
MARINADE 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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