Indonesian Spiced Chicken and Tempe Fritters
Ingredients
Singgang ayam
- 1 whole chicken, cut into 4 parts
- 2 young galangal roots, bruised
- 2 lemongrass stalks, bruised
- 2 bay leaves
- 5 kaffir lime leaves
- 2 pieces of tamarind (asam kandis)
- 5 full tablespoons creamer or substitute with small 65ml packet instant coconut milk
- Salt and sugar
- Approximately 1 liter water
Ground spices for singgang ayam
- 14 curly red chilies
- 6 bird's eye chilies
- 10 shallots
- 2 garlic cloves
- 1 ginger root
- 1 turmeric root
- 1/2 teaspoon black peppercorns
Perkedel tempe
- 350 grams tempe, steamed and mashed
- 150 grams ground chicken
- 2 eggs
- 2 tablespoons creamer or substitute with milk powder
- 2 green onions, finely sliced
- 1/2 teaspoon ground pepper
- 6 cloves garlic, fried and ground
- 3 tablespoons fried shallots
- Salt and mushroom stock
Additional for perkedel tempe
- 2 eggs, beaten (for coating)
Preparation
Singgang ayam
Boil chicken with ground spices, bay leaves, kaffir lime leaves, lemongrass, galangal, and tamarind
Add salt, sugar, and creamer
Simmer until chicken is tender, reserve some broth
Remove chicken and grill while basting with broth
Serve chicken with remaining sauce
Perkedel tempe
Mix tempe, ground chicken, 2 eggs, green onions, fried garlic, fried shallots, pepper, salt, mushroom stock, and creamer until well combined
Shape mixture into oval patties
Dip patties in beaten eggs
Fry until golden brown
Serve hot
