| 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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