AYAM GEPREK MAMA'S WAY

Wow… after so many years… I’m back!

Mama’s beloved sons have been asking for my recipes, so it’s time to return to blogging. Mama is quite busy, but inshaAllah I will slowly share some of the dishes I usually cook at home. Simple food, but definitely cooked with love.

Today is the 3rd day of Ramadan. Mama made Ayam Geprek — shortcut style.

Janji sedap!

😋

 

AYAM GEPREK MAMA'S WAY💛

INGREDIENTS

A) Chicken Base

Chicken & Spices

• 10 pieces chicken

• 1 tbsp coriander powder

• 1 tbsp cumin powder

• 1 tbsp turmeric powder
  (Mix all the powders together)

Blended Ingredients

• 3 medium shallots (or onions)

• 2 inches fresh turmeric

• 2 inches ginger

• 4 cloves garlic

• 1 cup water
  (Blend all together)

Others

• 3 dry/fresh bay leaves

• 2 stalks lemongrass (cut in half and pound)

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B) Sambal (Chili Paste)

• 10–15 red bird’s eye chilies

• 3 large red chilies

• 4 shallots (or 2 medium yellow onions)

• 4 cloves garlic

• 1 tomato

• 2 stalks lemongrass (cut in half and pound)

• Dry belacan (shrimp paste)

• 2 tbsp kicap manis

• 2 tbsp chili sauce

• 1 tbsp oyster sauce

• A little brown sugar

• Salt to taste

• Seasoning powder (optional)

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For Coating & Frying

• Instant fried chicken flour (I use Bestari brand)

• Rice flour (as needed)

• Cooking oil (for deep frying)

• Tofu (cut into medium pieces)

• Tempeh (sliced)

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STEPS

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Part 1 – Cook the Chicken

1. Place a pan on the stove and turn the heat to medium.

2. Add the chicken into the pan.

3. Pour in the blended ingredients from Section A.

4. Add the lemongrass and bay leaves.

5. Add the mixed spice powders.

6. Cook until the chicken is fully cooked.

7. Remove the chicken and set aside.
   (Keep the gravy in the pan.)

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Part 2 – Make the Sambal

8. In another pan or wok, heat some oil.

9. Add chilies, shallots/onions, garlic, tomato and belacan. Fry until slightly browned and fragrant.

10. Let it cool slightly, then blend the mixture.

11. Pour the blended chili mixture back into the same pan.

12. Add the lemongrass.

13. Add chili sauce, oyster sauce and kicap manis. Stir well.

14. Add brown sugar, salt and seasoning powder.

15. Lower the heat and cook until thick and “naik minyak” (oil rises to the top). Set aside.

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Part 3 – Coat & Fry Chicken, Tofu and Tempeh

16. Return to the chicken gravy. Add some rice flour and a little water if needed. Stir on low heat until slightly thickened.

17. In a bowl, prepare the instant fried chicken flour.

18. Take one piece of chicken at a time:

• Dip into the chicken gravy

• Then coat well with the instant fried chicken flour

• Repeat for all chicken pieces

19. Do the same process for tofu and tempeh:

• Dip into the chicken gravy

• Coat with instant fried chicken flour

• Make sure they are well coated

20. Heat oil in a wok over medium-high heat.

21. Fry the chicken until golden brown and crispy. Remove and set aside.

22. Fry the tofu and tempeh in the same oil until golden and crispy. Remove and drain.

23. Lightly pound each piece of chicken (and tofu/tempeh if you like) with a pestle — this is the “geprek” step.

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Serving

24. Top the chicken, tofu and tempeh with the sambal.

25. Serve hot with:

• Steamed rice

• Chicken soup

• Fresh vegetables as salad

• Or simple stir-fried vegetables