AYAM KALASAN

Chatting with my long-lost-friend Selly did result homemade food! That's cool, isn't that? We really sound like 'emak2' :).

One day, she made ayam kalasan based on her mom's recipe, and shared the recipe to me. And I am too happy to not make it, because I loved ayam kalasan since I was a little girl.

The taste is really good *to me, a lot better than the one which sold at Indonesian resto here. No offend tho*. Just reminds me to those old days when I lived with my parents and siblings...... *miss you alot guys!*
This time, I tried to bake it instead of fry it. Think, bake is alot healthier than fry, isn't it? ;)

Ayam Kalasan
Source: Selly

Ingredients:
A whole chicken, rinse and cut into 8 pieces
1 log of Indonesian palm sugar
4 pieces of bay leaves
2 cm of galangal, smashed
500 cc of coconut milk
Salt and pepper, to taste

Spice paste:
7 cloves shallots
5 cloves garlic
3 pieces candlenut
1-1/2 tsp cumin powder

Directions:
Boil coconut milk, Indonesian palm sugar, bay leaves, galangal, spice paste, season with salt and pepper, to taste. Add in the chicken, stir well. Bring to simmer until the coconut milk is reduced *thick-alike*.
Separate the chicken from the coconut milk. Place the chicken in a baking sheet. Bake it in the preheated 350`F oven until golden brown. Serve it with yellow saffron rice and sambal bajak.



Sambal Bajak ala Ayam Kalasan

Ingredients:
3 tbsps sambal oelek
3 cloves shallots
2 cloves garlic
1 tomato
1/2 tsp belachan
Salt and sugar, to taste

Directions:
Boil the tomato, then pasted with pestle&mortar together with the rest of ingredients. Bring to simmer the chilli paste, then add in the remaining coconut milk from the ayam kalasan. Simmering until the chilli produced oil.