indonesian crunchy chicken (ayam kremes)

Ingredients :

• 1 whole chicken, cut into pieces
• 5 candlenuts or almonds
• 2 yellow onions
• 3 cloves garlic
• 2 cm fresh ginger
• 2 tsp salt
• 1,5 tsp pepper
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 bay leaves
• 2 cm fresh galangal
• 2 lemongrass
• 3 lime leaves
• 500 ml water
• 200 gr rice flour
• 1 egg
• vegetable oil

Directions:

prepare the chicken by cut into serving pieces, grinding all this ingredients together in food processor : cadlenuts, onions, garlic, ginger, salt, pepper, turmeric, ground coriander, and cumin. adding a little oil if necessary to keep the mixture turning. pour the paste into pieces of chicken add bay leaves, galangal, and lemongrass. set aside for 30 minutes. heat large saucepan over medium heat, put the chicken and add water and lime leaves. let it cook for approximately 30 minutes. after chicken is cooked separate chicken from the sauce. set the sauce aside. mix rice flour in a bowl add egg and sauce until thickened and become a batter. do not pour all of the sauce. heat the oil in a wok over medium heat, dip the chicken into the batter  and fry until golden brown and crisp.

to make the crunch, ladle 2 table spoon at a time into the hot oil and deep fry until crispy and golden brown. crushed them all in a mortar and serve it on top of the chicken.

Beer marinated T-bone steak

Ingredients :

• 2 T-bone steak
• 1 bottle of dark beer
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 2 tsp olive oil, plus more for brushing
• 1 small onion, sliced
• 1 cup of mushrooms, quartered
• salt and pepper

Directions :

in small bowl mix the brown sugar, garlic and beer. Place the steaks in a resealable plastic bag and add the marinade. Place it in the refrigerator for 2 to 4 hours.

Preheat the grill to medium heat.

Once the steak is marinated take it out of the refrigerator and set aside so the meat can rise to room temperature, about 5 to 10 minutes. Remove steaks from plastic bag and dry steaks off with paper towels. Brush with oil season with salt and freshly ground black pepper and place on grill. Cook for 5 minutes on each side for medium rare. Once cooked let it rest for 10 minutes. Place on serving plates.

In a medium skillet, add butter, onions and mushrooms. Saute until golden brown, about 5 minutes. Place into bowl and set aside. Once ready place mushrooms and onions with other vegetable if you like or serve with mashed potatoes and gravy.

Recipe courtesy Danny Boome, 2008