MAMAK FRIED CHICKEN

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 8 pieces chicken legs and thighs
• 2 1/2 tbsp (57 grams) Malaysian dried shrimp paste/belacan (if unavailable, replace with 2 tbsp Thai shrimp paste)
• 1 can (400 ml) coconut milk
• 3" (70 grams) ginger, cut into chunks
• 2 large lemongrass stalk, cut into pieces
• 3 small shallots, peeled
• 3 cloves garlic, smashed
• 1 kaffir lime leaves
• 4 tbsp fish sauce
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp palm sugar, or dark brown sugar
• 1/2 tsp ground white pepper

 

BREADING

• 1 cup (135 grams) all-purpose flour
• 1 cup (115 grams) rice flour
• 1 cup (120 grams) cornstarch, or potato starch
• 2 tbsp curry powder
• 2 tsp ground black pepper
• 2 tsp ground white pepper
• 1 tsp ground cayenne powder
• 1/2 tsp salt

 

INSTRUCTIONS

• Wrap the Malaysian shrimp paste (or called belacan) in foil, and roast in a preheated 400F/200C oven for 10~15 min. Then add it to a blender along with coconut milk, ginger, lemongrass, shallots, garlic, kaffir lime leaves, fish sauce, curry powder, ground cumin, salt, palm sugar (or dark brown sugar), and ground black pepper. Blend until smooth. Marinate chicken legs and thighs in this mixture in the fridge for at least 6 hours to overnight.
• Bring the chicken out to room-temperature 2 hours before cooking.
• Evenly mix all-purpose flour, rice flour, cornstarch, curry powder, black pepper, white pepper, cayenne powder and salt in a large bowl. Leave a thin coating of the marinate on each pieces of chicken, then drench them lightly in the breading. Pat on each piece to get rid of excess breading then set aside on a tray.
• Add enough oil to a frying-pot until it reaches 2" deep, then heat to 330F/165C over medium-high heat and keep the temperature there. Fry the chickens without crowding the pot, chicken legs for around 7~8 minutes and chicken thighs for around 10 min, until golden browned on all sides. You can keep the fried chickens warm in a 320F/160C oven while you fry the rest. If you can get fresh curry leaves, fry them until crispy and season with a bit of salt, and serve with the fried chickens