FRIED CHICKEN WITH CARAMELIZED ONION / AYAM GORENG BAWANG

My sister took me to one of the famous Nasi Kandar in Penang, she told me that the chicken there was delicious. They named the stall, Nasi Kandar Beratur, coz you will definitely have to LINE up just to get a plate of rice. True enough the place was packed with people, you have to line up and the chicken was fantastic. It's a simple fried chicken, but what made it different was the caramelized onions topped to the chicken. This chicken serves best with fresh green chilies. I just took the chicken and of cause the nasi kandar kuah campur, enough to make you crave for more. 

As usual what I have tasted, I will tested, guided by my taste bud and some research on caramelized onions, I came with this, thought not 100% but I'm almost there, so if you want something different from your normal fried chicken try this recipe from PATYSKITCHEN.

I learned to caramelize the onions from All Recipe Com, and made a few adjustment to fit the Nasi Kandar style. The step by step process was from Allrecipecom.

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Saya diperkenalkan oleh adik saya ke sebuah restuaran Nasi Kandar yang terkenal di Pulau Pinang. Katanya nama tempat tu Nasi Kandar Beratur. Nama datang kerana ditempat itu walau waktu mana sekali kita pergi pasti orang akan beratur menunggu giliran untuk mendapatkan hidangan. Ayam Goreng di sana memang special. Ayam Gorengnya sebenarnya simple aje, tapi yang menyebabkan ia berbeza dengan ayam goreng yang lain disebabkan ayam goreng ini ditaburkan dengan bawang goreng dan daun kari. Rasa bawang goreng ni pula ada manis-manis dan rempah sedikit. Memang sedap, saya cuma ambil ayam goreng dan kuah campur, oosshhh.. memang fantastic.

Seperti biasa, balik saya cuba buat, saya buat research dulu macam mana nak buat bawang goreng tu, sebab, selalunya kalau kita buat bawang goreng kita buat deep fry, pakai minyak banyak, tapi kalau nak rasa manis-manis dan rempah pada ayam saya tak boleh guna method deep fry, alhamdulilah saya perolehi method ini dari Allrecipecom, method yang banyak digunakan oleh mat salleh untuk buat caramelized onion dalam sandwish. Maka dengan kajian yang dibuat lahir la resipi ini, walaupun tak 100% sama dengan the original resipi tapi 80% adalah. Kalau berminat silalah, saya muat turunkan sekali proses caramelized onion dari allrecipecom. - SELAMAT MENCUBA.

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INGREDIENTS

1 whole chicken cut into 12 / 1 ekor ayam potong 12

1 cup yogurt / 1 cawan yogurt atau tairu

3 tbsp meat curry powder / 3 sdb serbuk kari daging

2 tbsp paprika / 2 sdb serbuk paprika

3 tbsp garlic-ginger paste / 2 sdb pes halia-bawang putih

1 tbsp turmeric powder / 1 sdb serbuk kunyit

salts and sugar to taste / garam dan gula secukup rasa

sufficient oil to fry chicken / Minyak untuk menggoreng ayam.

Mix all ingredients. Marinade well and keep for 12 hours or overnight. Deep fried till brown, drain oil and keep aside./ Campurkan semua bahan dan perap slama 12 jam atau semalaman.

For the caramelized onions

3 large onions - slice thinly see the process below / 3 biji bawang besar potong nipis - lihat langkah menyediakan di bawah

1 tsp honey / 1 sdt madu

5 strand curry leave / 5 tangkai daun kari

Method and process as shown below / Cara penyediaan seperti di bawah

* If you don't want it hot, you can just marinate the chicken with turmeric powder and salts / Kepada yang tidak berminat dengan pedas, ayam tu boleh digoreng dengan garam kunyit aje.

1. To caramelize an onion, we used 3 medium onion, 6 tablespoons cooking oil or butter, a pinch of salt, a pinch of black pepper (optional), and a pinch of sugar (optional).

2. Slice the top off of your onion. Cut the onion in half from top to bottom and peel it.

3. Place half of the onion, flat side down, on a clean, flat cutting surface. Slice the onion into half-rings. The thickness of the slices is not important, although thinner slices will cook faster. If you prefer a more rustic look and feel, make the slices very thick.

4. Place a large skillet or saucepan on the stove and add a small amount of fat. Heat the oil to a medium-high temperature.

We used 6 tablespoons of oil. Butter is also delicious, but it tends to burn more easily, so be sure the pan doesn't get too hot.

5. When the fat begins to ripple, the oil is hot enough.

6. Add the onions to the hot oil.

7. Stir the onions until they are coated with oil.

8. Adding a pinch of salt seasons the onions at the same time it speeds up the caramelizing process. The salt will suck moisture out of the onions and eventually evaporate. Be cautious not to add too much salt. If you would like, add a pinch of ground black pepper and a very small amount of sugar or honey

9. Continue to stir the onions. After a minute or so, you will notice that they might have begun to stick to the bottom of the pan and turn dark in color. This is okay--in fact, it's what should happen.

10. Continue stirring and watch as the onions' color turns darker and darker.

11. If you feel that the onions are sticking to the bottom of the pan too much, add a very small amount of water, broth, or wine to the pan and stir vigorously; this is called "deglazing." The water will evaporate almost immediately while loosening the onion slices.

12. Continue this process of cooking and deglazing until the onions have reached the color, flavor, and texture you desire. Caramelized onions are perfect to use as the flavor-base of an onion soup, or to garnish sandwiches and other dishes. For this recipe at in the curry leaves at this stage.

Next Post - Fish Curry

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