Ayam Goreng Mentega (Fried Chicken in Margarine Sauce)
If you ask me what is that one dish I missed the most from Indonesia, I'd say Ayam Goreng Mentega. This is just the dish that brings back so many memories with my family. Serve this with rice and I'll be one happy woman!
- 1 medium size whole chicken (950 g), cut into 8 pieces or smaller, if you like
- Vegetable oil to fry the chicken
- For paste:
- 2 cloves of garlic
- ½ teaspoon of white pepper corn
- 2 teaspoon of salt
- For sauce:
- 2 table spoons of Blue Band margarine
- 1 small onion, thinly sliced
- 2 tablespoons of Worcestershire sauce
- 1 table spoon of soya sauce
- 1 table spoon of Kecap Manis/ sweet soya sauce (Bango is the best!)
- 1 teaspoon of lime juice
- Salt and sugar, to taste
Frying the chicken
- Put garlic, white pepper corn, and salt into the food processor, or you can also use mortar and pestle to mix them well ("diulek")
- Coat the chicken pieces with the paste, make sure all pieces are well covered
- Fry the chicken in hot oil until golden brown. Set aside.
Preparing the sauce
- Melt the margarine in a wok over medium heat, saute onion until fragrant and translucent.
- Add worcestershire sauce, soya sauce, kecap manis, and lime juice. Mix well.
- Add salt and sugar, to taste.
- Quickly return fried chicken pieces into the wok and toss gently to coat with sauce.
- Turn off the heat, and transfer to a serving plate.
- Serve with steamed white rice.