Ayam kalasan and sambal goreng kercek – the ultimate cook-off in Yogyakarta
Food is the best way to learn about any place and the local palate is something that is most insanely fascinating, especially when it comes to the local dishes. During the recent 5 days and 4 nights trip to Yogyakarta for local culinary familiarizing with some medias from Malaysia, we did some cooking and here in Hotel Alana. We made local Yogyakarta dishes that we learned called the ayam kalasan and sambal goreng krecek.
There are so many different version of fried chicken throughout Indonesia and ayam goreng Kalasan or sometimes just called ayam Kalasan is one that is originated from Kalasan, Yogyakarta. But the same dish appeared everywhere else all over Indonesia in different renditions of various cooking methods, some grilled and others maybe fried. The Javanese version like this recipe we learned, is on a sweeter side. Like what’s being said by Chef Iqbal, all dishes is sweet in Yogyakarta!
Pieces of chicken are cooked in aromatic mix of spices and herbs also to be called bumbu in local language, and then deep-fried to perfection, leaving a crispy outer and flavoured infused inner that’s juicy and moist. Usually accompanying the dish is Sambal and Chef has taught us sambal goreng krecek. The sambal goreng krecek is a traditional Javanese cattle skin spicy stew dish that’s great to go with steamed white rice.
While the both can be two separate dishes on its own but I decided to plate them into a single dish and we name this dish “Kalasan Krecek Gorgeous”. Throughout the cooking, Chef Iqbal of Hotel Alana thought us so much about the local palate. Many would think that Indonesia is all about spicy food and nasi padang but like mentioned earlier, Yogyarkata actually have a sweeter palate and uses a lot of brown or palm sugar in their cooking. Also combining plenty of spices and herbs, we made very delicious fried chicken. In fact, our team won best taste in this friendly cook-off after defeating at the first cook-off on Day 2 of this trip when we learned how to make the Mie Goreng Jawa. That being said, it is even more important that we all learn valuable tips and hacks when cooking the dish, and spent a marvellous time having so much fun at the occasion.
Lena and I at our “team work”. (She does most of the cooking actually, hahaah)
Here’s the recipe to share:
For Ayam kalasan:
Bawang merah 250 gr
Bawang putih 100 gr
Lenhkuas (galangal) 50 gr
Ketumbar Bubuk (corainder) 50 gr
Daun salam (bay leaf) 5 lembar
Serai (lemon grass) 3 btg
Buah keras (candlenut) 200g
Gula Jawa 100 gr
Air kelapa 1 liter
Sambal goreng krecek:
Bawang merah 250 gram
Bawang putih 100 gram
Cabe merah (red chili) 250 gram
Rawit merah (cayenne)100 gram
Ketumbar Bubuk (coriander powder) 50 gram
Buah keras (candlenut) 200 gram
5 Daun salam (bay leaf)
3 Serai (lemon grass)
Lengkuas (galangal) 50 gram
Tempe 1 block
Daun jeruk ( kaffir lime leaves) 5 pieces
Kerecek (beef skin) 1/2 kg
Some salt and pepper to taste accordingly to palate and the key to delicious (according to chef)…usually tambahlah sikit sikit kemeriahan…. aka.. msg. Hahahaha.
To make the chicken, blend and combine paste with liquid and have it boiled with chicken to simmer cook, before removing cooked chicken to deep fried . As a result, sweet tender chicken with slight crispy outer layer.
And to make sambal goreng krecek, blend A and cook it with B. Super easy and simple to make.
Watch more episodes of each itinerary in Yogyarkarta :http://bit.ly/sycookiesxindon
Big shout out to Alana Hotel for hosting us. They serve delicious breakfast buffet!
Alana hotel is located at:
Jl. Palagan Tentara Pelajar Km. 7, Sariharjo, Ngaglik, Mudal, Sariharjo, Kec. Ngaglik, Kabupaten Sleman, Daerah Istimewa Yogyakarta 55581, Indonesia796G+6V Ngaglik, Sleman Regency, Special Region of Yogyakarta, Indonesia