This Model I’m sharing nowadays is often a Malaysian-model Ayam Goreng. We marinate the rooster in a very abundant curry paste filled with basic South-East Asian components. Adding a bit flour to the mix just before frying then provides a crispy, salty, craggy crust that’s a complete flavour bomb! The https://new-webdirectory.com/listings13289031/the-2-minute-rule-for-kampung-ayam-masak-merah