AYAM SERUNDENG/ FRIED CHICKEN

AYAM SERUNDENG

Se..run..deng, refers to crispy floss. Normally the residue left behind after boiling chicken which has been cooked with ground spices and herbs. The chicken is removed after its tender and the¬† stock is further cooked till all water evaporates…Reverse cookingūüėä. This residue is then deep fried or sauted¬† untill its crisp.
Normally this is sprinkled over the fried chicken and served with steamed jasmine  rice, chillie sambal and some lalapan( salad)
We all relish  eating  this with our hands, as  the Indonesians do..Eating food with the hands is much favoured here.
Now, crisp floss itself can be made differently using 2 or 3 main ingredients..
Coconut, galangal or candlenuts.
Today I will share the coconut and galangal one .

I whole chicken with skin , cut into 10 pieces. Or use thigh, breast, anything.

3 kaffir leaf pairs.
3 fresh bay leaves
2 stalks of lemongrass…cut into 4 to 5 pieces, bashed.
60 grams galangal …grated.
1 bowl grated /scraped coconut.. about 150 grams.
1 tsp sugar
1 tsp mushroom seasoning or msg
2 tsps or to taste salt.

FOR THE PASTE..GRIND FINELY
2 inch piece ginger
2 inch piece fresh turmeric
10 shallots
  8 garlic cloves
5 candlenuts or cashewnuts
1 tbsp corriander seed powder.
1 tsp white pepper powder
  1/4 cup oil


Take a sauce pan or wok,  add the ground paste and saute till fragrant. After 5 mins add the fresh herbs kaffir lime leaves, bay leaves, lemon grass.
Saute for a while.
Add 1 tsp sugar
About 2 tsps salt.
1 tsp mushroom seasoning or msg

Add the chicken pieces, mix well and add  2 cups of water..bring to a boil.
Add the grated galangal and mix well.

Once mixed properly, add grated coconut.

and let chicken cook completely

The water should reduce to a thick gravy.

Remove chicken pieces and keep aside.
Cook the gravy till really dry.

Heat oil in a wok, flash fry the cooked chicken .

In the remaining oil, add the semi dried gravy.. and fry on medium heat till light golden.. Remove and keep aside. This is the floss or Serundeng.
Stir constantly so the semi solids don’t burn.
‚óč It took me about 15 mins to fry the floss, when the bubbles started disappering while floss was being fried and the colour was golden, I removed it on a strainer. It will be slightly soft, but should become¬† crisp upon cooling. This can be stored in an airtight container in the fridge and used as a topping .

To serve,  put the chicken on a platter, sprinkle floss/ serundeng on top.

We enjoy eating this with steamed rice.
Labu siam ( chayote) stir fried, some spicy sambal, and a lalapan( salad) of cucumber and fresh lemon basil.
Try eating with your hand and relish every bite.

Fusion Baked Truffle Khichdi.

FUSION BAKED TRUFFLE KHICHDI.

A very very simple comfort soul food.
Khichdi am sure is popular in all Indian homes. This khichdi barely uses any spices. Using truffle oil is the ultimate here. Lately in many Indian weddings, this has been a part of the menu. And truffle with anything is my favourite, be it pasta, be it french fries. ūüėä today had these fresh shitake myshrooms so was tempted to make a fusion sort of a khichdi with them plus other vegs.
Do try this pantry friendly , humble khichdi which has amazing flavours.
I wish I had the fresh truffle which I could grate and add, but made do with the equally good flavoured truffle oil that I had

INGREDIENTS
Wash and soak together for an hour.
1/2 cup rice
1/4 cup yellow moong dal
1/4 cup toovar dal

Other ingredients.
1/2 cup finely chopped cauliflower
1/2 cup finely chopped fresh shitake mushroom( or any other mushrooms)
1/2 cup finely chopped french beans
1/2 cup finely chopped carrots.
2 sprigs curry pata..finely chop only the leaves .
1 heaped tbsp finely chopped garlic
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder.

Salt to taste
1 tsp mushroom seasoning or any vegetarian flavour( maggie cube or something)

For topping
Fresh mint leaves
Finely chopped corriander leaves
Fried onions.
Grated cheese as needed
Some sugar
Truffle oil or grated truffle..here I used the oil spray.

Heat 1 tbsp of oil in a pressure cooker or saucepan.
Add mustard seeds, cumin, When seeds crackle, add chopped curry leaves and some kotmir to the oil. Now add the garlic, saute till light golden. Add all the vegetables, salt, mushroom seasoning, turmeric, rice, dal and about 3 cups of water. Cook for 3 to 4 whistles.
Once the lid can be opened, churn a little with a wooden churner. Add about 2 tsps of truffle oil. But let the khichdi be not too smooth, leave it with a bite to it.

Put in a baking dish.
Sprinkle a bit of sugar all over the surface..just a bit, and it melts slightly for that slight upgrade in taste.
Top with grated cheese and spray truffle oil. Just grill for few minutes only till cheese melts.( you can even microwave it till cheese melts…normally 1 to 2 minutes.)
Top with corriander leaves, mint leaves and fried onions and a squirt of lime juice.

Enjoy.
I served with crispy karela and papadum, fried fish and pan fried potatoes.