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We serve these foods on-site if you stay with us for group package that includes accomodation, meals, coffee breaks, usage of outdoor space and meeting room. If you want to know more, just give Ms. Natalia a shout on WhatsApp. Her number is 0813-9898-1817. She'll be happy to fill you in on all the details.
What kind of chicken food do you usually like to eat? Do you like it boiled, fried, stir-fried, steamed, in soup, in gravy? We have several different chicken dishes for you to pick from, and here are some of the most common ways to cook them.
Ayam Goreng Kremes (Creamy Fried Chicken)
In a bowl, mix the chopped garlic, herbs. Add the chicken pieces and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes. In a deep frying pan or wok, heat the vegetable oil over medium-high heat. Fry the chicken pieces until they are golden brown and crispy. Make sure the internal temperature reaches 165°F (75°C) to ensure the chicken is cooked thoroughly. Drain the excess oil and serve hot with your favorite sides like rice or fries.
Ayam Goreng Tepung (Fried Chicken with Flour Coating)
Prepare Flour Mixture: In a bowl, mix the flour, salt, and pepper. In another bowl, beat the eggs. Dip each chicken piece into the egg mixture, then coat with the flour mixture. In a deep frying pan or wok, heat the vegetable oil over medium-high heat. Fry the coated chicken pieces until golden brown and crispy. Drain the excess oil and serve hot with rice or a fresh salad.
Ayam Kari (Curry Chicken)
In a large pot, heat the vegetable oil over medium heat. Add the chopped garlic and onion and stir fry until fragrant. Add the chicken pieces and cook until browned on all sides. Stir in the curry powder and cook for another 2-3 minutes. Pour in the coconut milk and water, bring to a boil, then reduce heat and simmer until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot with rice.
Soto Ayam (Chicken Soup with Tumeric)
In a blender, blend the garlic, onion, ginger, turmeric powder and herbs into a paste. In a large pot, heat a little oil and stir fry the spice paste until fragrant. Add lemongrass, and lime leaves. Pour in water, bring to a boil, then reduce heat and simmer for 15 minutes. Add the shredded chicken, cooked potato, chopped tomatoes, and cooked rice vermicelli. Cook for another 5 minutes. Ladle the soup into bowls, top with bean sprouts, sliced hard-boiled eggs, and a squeeze of lemon juice. Serve hot with rice on the side.
