{AYEM GEPREK}

DOROTHY PORKER

I first ate this type of Indonesian fried chicken, ayam geprek, at the cookbook launch for Vanja van der Leeden’s award winning Indorock, a cookbook that takes a look at modern Indonesian cooking. At one point during the launch party meal, we were handed a stone and given instructions to really have at it and mash the fried chicken together with the acar (an Indonesian pickle) and rice before digging in to eat. The flavors and textures melded together and I was in love! For my cookbook, Nomnomnom, I adjusted the recipe a little bit and stuck it all on top of some fries. Everything’s better with fries. INGREDIENTS 4 boneless skinless chicken thighs, cut into nugget-sized pieces⅔ cup all-purpose flour1 Tbsp corn flour½ tsp salt + an extra pinch…

You're reading a preview of

Kitchen Table (Digital) - 1 Issue, Issue 6

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.