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Ayam Ungkep

 

Ayam Ungkep is a Javanese cuisine that is delicious and easy to cook. It is best served with Nasi Ambeng which is also popular among the Javanese 🙂

You can now learn this authentic traditional recipe from the expert herself, Datin Hamidah Abdul Hamid. Thanks to Johor Corporation for making this video possible.

This recipe is taken from the Johor Palate: Tanjung Puteri Recipes book written by Datin Kalsom Taib & Datin Hamidah. The book won “Best in the World” in the Culinary Heritage Category at the World Cookbook Fair – Gourmand International – Gourmand Awards 2015

Get the copy of the book here: http://bit.ly/JohorPalate

 

Ingredients

1 chicken cut into preferred sizes
1 cup cooking oil

For stir-frying

3 cm cinnamon bark
4 cloves
6 cardamoms
2 star anise

Grind to a smooth paste

20 shallots, chopped
10 cloves garlic, chopped
3 cm ginger, chopped
2 cm galangal, chopped
8 candlenut pulps, chopped

4 stalks lemongrass, crused
4 cups coconut milk
4-5 tbsp meat curry spice mix
1-2 pcs asam gelugur, rinsed
½ cup water
3 tbsp sweet thick soya sauce
2 tbsp shaved palm sugar
Salt to taste

Method:

1. Heat the oil in a wok, sauté the spices, ground paste and lemongrass. Fry until fragrant and crisp.
2. Add the chicken and stir-fry until it shrinks a little, then add the remaining ingredients except the kerisik paste and turmeric leaf.
3. Slowly boil over low heat, stirring frequently. When the chicken is almost cooked, stir in the kerisik paste and turmeric leaf. Boil until the oil surfaces and the chicken is well cooked and coated with gravy.

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