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Name: Ayam Goreng Asam (Indonesia) Piquant Fried Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 Roasting chicken; 3 Garlic; 2 ts Ground coriander; 1/3 c Tamarind liquid; 1 ts Black Pepper ground; 1 ts Palm sugar or substitute; Oil for frying; 1/2 ts Ground turmeric; 1 1/2 ts Salt

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INGREDIENTS

1 1/2 Roasting chicken
3 Garlic
2 ts Ground coriander
1/3 c Tamarind liquid
1 ts Black Pepper ; ground
1 ts Palm sugar ; or substitute
Oil for frying
1/2 ts Ground turmeric
1 1/2 ts Salt

Servings

INSTRUCTIONS

Cut chicken into small serving pieces. Crush garlic with salt to a smooth paste and combine with pepper, sugar, coriander, cummin, turmeric and tamarind liquid. Rub over the chicken pieces and leave for 1 hour, or cover and marinade in refrigerator overnight. Heat enough oil in a large heavy frying pan to cover base of pan. Take chicken pieces from marinade and drain on paper towels to get rid of excess moisture. Put pieces into the frying pan and cook over medium heat for 2 minutes on each side, turning with tongs until golden brown. Reduce heat, cover pan and cook for 10-12 minutes longer, turning pieces half-way through. Drain on absorbent paper and serve warm. Compiled by Imran C. Gold Coast - Oz Source: The Complete Asian Cookbook-C. Solomon Posted to EAT-L Digest 29 October 96 Date: Wed, 30 Oct 1996 13:58:47 +1000 From: "I. Chaudhary"

NOTES

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Ayam Goreng Asam (Indonesia) Piquant Fried Chicken

1 1/2 Roasting chicken
3 Garlic
2 ts Ground coriander
1/3 c Tamarind liquid
1 ts Black Pepper ground
1 ts Palm sugar or substitute
 Oil for frying
1/2 ts Ground turmeric
1 1/2 ts Salt

Cut chicken into small serving pieces. Crush garlic with salt to a smooth  paste and combine with pepper, sugar, coriander, cummin, turmeric and  tamarind liquid. Rub over the chicken pieces and leave for 1 hour, or cover  and marinade in refrigerator overnight. Heat enough oil in a large heavy  frying pan to cover base of pan. Take chicken pieces from marinade and  drain on paper towels to get rid of excess moisture. Put pieces into the  frying pan and cook over medium heat for 2 minutes on each side, turning  with tongs until golden brown. Reduce heat, cover pan and cook for 10-12  minutes longer, turning pieces half-way through. Drain on absorbent paper  and serve warm.    Compiled by Imran C.                Gold Coast - Oz    Source: The Complete Asian Cookbook-C. Solomon  Posted to EAT-L Digest 29 October 96    Date:    Wed, 30 Oct 1996 13:58:47 +1000    From:    "I. Chaudhary" <imranc@ONTHENET.COM.AU>

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Nutrition

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Serving Size: 1 Serving (97g)
Recipe Makes: 6

Calories: 219
Calories from Fat: 148 (68%)

Amt Per Serving		% DV

	Total Fat 16.5g	22 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 3.9g
Cholesterol 53.5mg		16 %
Sodium 52.2mg		2 %
Potassium 188.7mg		5 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 4g
Protein 12.9g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 219

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