Try this easy Deep-fried Chicken (Ayam Goreng) recipe you can whip up in no time;

* 250 ml (1 cup) water
* 1 fresh spring chicken (about 1 kg / 2 lbs), quartered, or 4 chicken things with drumsticks attached
* 2 slices asam gelugor (dried garcinia fruit), soaked in warm water to soften oil for deep – frying

Spice Paste

* 1 teaspoon black peppercorns
* 2 shallots
* 2 cloves garlic
* 2 ˝ cm(1 in) ginger, peeled and sliced
* 1 teaspoon salt
* Ikan Bilis Sambal
* 10 dried red chilies, soaked in warm water to soften, stems discarded, deseeded
* 1 small tomato, sliced
* 1 shallot
* 1 teaspoon dried shrimp paste, roasted
* ˝ teaspoon salt
* 2 tablespoons freshly squeezed lime juice
* 2 teaspoons oil
* 2 tablespoons Ikan Bilis Powder

To make the Ikan Bilis Powder, use 3 tablespoons of dried ikan bilis. Discard the heads and soak the ikan bilis in warm water until soft, then drain. Dry fry the ikan bilis in a wok or skillet over low heat until crispy, 5 to 10 minutes, then grind to a powder in a mortar or grinder.

 
This Deep-fried Chicken (Ayam Goreng) recipe is perfect and easy for anybody who doesn’t have much time to cook;
* To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some water to keep the paste turning if necessary. Transfer to a bowl and set aside.

* To make the lkan Bilis Sambal, combine the chilies, tomato and shallot in a heatproof dish and steam in a steamer until soft, about 10 minutes. Grind the steamed ingredients, dried shrimp paste and salt to a smooth paste in a mortar or blender. Transfer to a serving bowl, stir in the lime juice and oil, add the Ikan Bilis Powder and mix well. Set aside.

* Bring the Spice Paste and water to a boil in a wok or large saucepan over high heat, stirring constantly. Add the chicken and asant slices, and mix well. Reduce heat to medium, cover the wok and simmer, turning, the chicken several times, until the sauce has dried up and the chicken is cooked, about 30 minutes. Remove from hex, discard the asam slices and pat dry the spiced chicken with paper towels.

* Heat the oil in a wok over medium heat until very hot. Deep-fry the spiced chicken until golden brown on both sides, about 5 minutes. Remove and drain on paper towels. Serve with the howl of lkan Bilis Samhal on the side.