Kalasan is an area near Yogyakarta, Central of Java. This Ayam Goreng Kalasan is the famous fried from that region. It tastes sweet yet very crispy. The original recipe requires coconut water to boil the chicken. If you want to spend more, you can buy the can coconut water without pulp. If you can’t find any, then water is fine.
Cut tempe into long pieces, set aside
Crush garlic with the side of your knife, set aside
Cut galangal into thin slices
Boil water, add the sugar, salt, garlic, bay leaves, kefir lime leaves, galangal, coriander and cumin powder
Arrange the chicken and the tempe
Boil for 45 min
Take out chicken and tempe, drain
Deep fry chicken and tempe
***Tempeh is a traditional soy product originally from Indonesia. It is popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.