Ingredients19 items
- 2 packs Mi Sedaap Mi Goreng Perisa Asli
- 4-5 red chilies
- 3 cloves of garlic
- 1 small bunch of cumin (coarsely chopped)
- 1 large spoon of rock sugar
- 2 large spoons of lime juice
- 1 small spoon of fish sauce
- Perencah from 2 packs Mi Sedaap
- 3-4 large spoons of hot oil
- 500g chicken (cut into small pieces)
- 2 stalks of lemongrass
- 1 inch piece of galangal
- 3 cloves of garlic
- 3 cloves of red onion
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 1 teaspoon of sweet pepper powder
- 1 teaspoon of salt
- A little bit of water for blending
Instructions
1
Boil the 2 packs of Mi Sedaap Mi Goreng Perisa Asli, then drain and set aside.
2
Add red chilies, garlic, and cumin (coarsely chopped) to the pot. Add rock sugar, lime juice, fish sauce, and Perencah from the mi sedia pack. Stir well and add enough hot oil. Mix until it forms a soup.
3
Blend lemongrass, galangal, garlic, red onion, and ground cumin with a little bit of water for blending. Strain to remove excess liquid but keep the flavorful base.
4
Season chicken pieces with sweet pepper powder, salt, and mix well to marinate or fry immediately for best results.
5
Fry the marinated chicken until it turns golden brown and crispy on the outside, juicy and tender inside.
6
Serve the fried chicken with the spicy mi sedia soup. Enjoy the sour taste from lime juice and the spicy flavor of the mi sedia soup that complements the chicken well.