This version I’m sharing right now is usually a Malaysian-fashion Ayam Goreng. We marinate the rooster in a very loaded curry paste packed with vintage South-East Asian components. Incorporating slightly flour to the combination just right before frying then gives you a crispy, salty, craggy crust that’s a complete flavour https://iodirectory.com/listings13302570/5-tips-about-kampung-ayapo-you-can-use-today