This is my second post for MFF Perak. I am not particularly familiar with Malay cuisine from the state although it is where i hail from. The only dish that comes to mind is Rendang Tok :)) I did some searching and bumped into a few writeups that covered a Perak cuisine promotion at a hotel restaurant somewhere back in 2011. It has a good showcase of Malay Perakian cuisine that will leave one mouthwatering!
One of the dishes featured was Ayam Goreng Kampung Tanjung Malim (aka Tg Malim Village Fried Chicken). Apparently there is this small restaurant (or warong in Malay) that is very popular for Nasi Padang. To those who are not familiar, Nasi Padang is rice served with dishes cooked in Minangkabau (ethnic group from West Sumatra) style.
Caught me by surprise as I have not heard of it although I come from Slim River (yeah, we are fortunate to be 'slim' people effortlessly!) which is very near to Tanjung Malim.
Coincidentally there was a recipe for this dish in the writeup by Big Boys Oven. So i thought i will take this opportunity to try out something closer to home. Here's Ayam Goreng Kampung Tanjung Malim, Big Boys Oven's take. I must find an opportunity to try the real mccoy when i go back home the next time.
Kid's first bite before he ended up finishing 2 pieces...
If you have tried Malay style spiced fried chicken, this one is similar. I used free range chicken so the meat is slightly tougher although i did take precaution not to overfry them. There is a nice fragrance to the chicken although there are not too much spices used in the marinade. I like that the onions and ginger are sliced and not minced as it ended up with lots of shallot and ginger crisps to go with the chicken when eaten with rice. I made a simple dipping sauce commonly used with Malay dishes to go with it too. Coupled with some greens it made a decent meal.
Recipe (variation in blue)
Source : Big Boys Oven
- 1kg Chicken, cut (I used 2 thighs and 2 wings around 600g)
- 50gm Red onion, sliced
- 30gm Garlic, chopped
- 10gm Ginger, sliced
- 10gm Chicken curry powder (2 tbsp)
- 0.5gm Turmeric powder (1 tsp)
- 0.5gm Curry leaves (2 sprigs)
- 2nos Eggs (1 egg)
- Cooking oil
- Seasoning (1 tsp salt)
- Marinate the chicken with all ingredients in a mixing bowl.
- Leave it aside for 30 minutes. (I left it for 2 hours)
- Heat up the cooking oil in a wok.
- Fry the marinated chicken till golden brown.
- Remove them from the wok and absorb the excessive oil with kitchen papers before served.
- 2 chili padi
- 1 tbsp minced garlic
- 2 shallot-sliced
- 2 tablespoon of sweet soy sauce
- 1 tbsp lime juice
1. Mix everything together.