📝 About This Recipe
Hailing from the northernmost tip of Sumatra, Ayam Tangkap is a legendary Acehnese delicacy where succulent, spice-marinated chicken is 'caught' under a mountain of crispy, aromatic fried leaves. This dish is a sensory masterpiece, offering a unique contrast between the tender, savory poultry and the crunchy, herbal infusion of curry leaves and pandan. It is more than just a meal; it is a fragrant celebration of Aceh's rich spice trade history and culinary ingenuity.
🥗 Ingredients
Main Ingredients
- 1 whole Free-range chicken (Ayam Kampung) (cut into 16-20 small, bite-sized pieces)
- 500 ml Coconut water (to braise and tenderize the chicken)
- 1 liter Vegetable oil (for deep frying)
The Aromatics (The 'Forest')
- 10-12 sprigs Curry leaves (Salam Koja) (leaves stripped from the stems)
- 5-6 pieces Pandan leaves (sliced into 2-cm ribbons)
- 10 pieces Green bird's eye chilies (left whole or lightly bruised)
- 5 pieces Shallots (thinly sliced)
Spice Paste (Bumbu Halus)
- 8 cloves Shallots
- 4 cloves Garlic
- 3 cm Ginger (peeled)
- 2 cm Turmeric (fresh or 1 tsp powder)
- 1 tablespoon Coriander seeds (toasted)
- 1 teaspoon Black peppercorns
- 1.5 teaspoons Salt (adjust to taste)
- 2 tablespoons Tamarind juice (thick concentrate)
👨🍳 Instructions
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1
Begin by cleaning the chicken thoroughly. Cut it into small, traditional Acehnese-style pieces (about 3-4 cm) to ensure the spices penetrate deeply and the meat fries quickly.
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2
Prepare the spice paste by blending the shallots, garlic, ginger, turmeric, coriander, and peppercorns with a splash of water or oil until completely smooth.
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3
In a large wok or pot, combine the chicken pieces with the blended spice paste, salt, and tamarind juice. Massage the spices into the meat and let it marinate for 15 minutes.
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4
Pour the coconut water into the pot with the chicken. Turn the heat to medium and bring to a simmer.
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5
Braise the chicken (Ungkep process) for about 20-25 minutes, or until the liquid has mostly evaporated and the chicken is tender. This step ensures the flavor is locked into the bone.
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6
Drain the chicken pieces from any remaining liquid and let them air dry for a few minutes. This prevents splattering when frying.
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7
Heat the vegetable oil in a clean wok over medium-high heat. The oil must be hot enough (around 170°C/340°F) so the chicken crisps without becoming greasy.
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8
Fry the chicken pieces in batches until they turn a beautiful golden brown. Do not overcook, as free-range chicken can become tough.
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9
When the chicken is nearly done (about 2 minutes before removing), toss in a large handful of the curry leaves, sliced pandan, sliced shallots, and whole green chilies directly into the hot oil with the chicken.
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10
Fry everything together until the leaves become vibrant green and crispy, and the aromatics release their incredible perfume. This usually takes about 60-90 seconds.
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11
Using a wide slotted spoon, scoop out the chicken and the 'forest' of crispy leaves all at once. Drain well on paper towels.
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12
Pile the chicken on a serving platter and generously cover it with the fried herbs. The chicken should be partially 'hidden' under the greens.
💡 Chef's Tips
Use 'Ayam Kampung' (free-range chicken) if possible for the most authentic, firm texture and intense flavor. Ensure the leaves are completely dry before tossing them into the oil to prevent excessive splattering. Don't be shy with the curry leaves; they are meant to be eaten as a snack alongside the chicken. If you can't find fresh turmeric, use powder, but fresh adds a distinct earthy brightness that defines the dish. Adjust the number of green chilies based on your heat tolerance, but keep them whole for the classic look.
🍽️ Serving Suggestions
Serve immediately with a steaming bowl of white jasmine rice. Pair with 'Sambal Ganja' (Acehnese Starfruit Sambal) for a sour and spicy kick. Add a side of fresh cucumber slices and tomato to balance the richness of the fried elements. Accompany with a glass of iced Teh Tarik or hot Aceh Gayo coffee to complete the regional experience. A side of clear vegetable soup (Sayur Bening) helps cleanse the palate between bites.