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Thursday, January 10, 2013

Ayam Bakar Taliwang (Lombok Style Spicy Grilled Chicken)


In Indonesian & English

Bahan
1 Ayam kampung muda, 15 gr Gula jawa       Haluskan:
4 sm Minyak, 250 ml Santan, 1 st Lada       -  130 gr Cabai mrh, ½ st Terasi, 1 Tomat
3 cm Kencur-hlskan, 3 Dn jeruk (opsional)    -  70 gr Baw.mrh, 1½ st Garam, 5 Kemiri
2 st Air asam, 3 st Garam, 5 Jrk limau       -  2 cm Kencur, 15 gr  Baw.pth, 8 Rawit

Cara membuat
-   Campur 1 sm minyak, air asam, kencur hls, garam, lada. Ayam dibelah 2 dari dada hingga leher tanpa terputus. Balik & tekan ayam hingga terbuka. Kerat permukaannya. Lumuri ayam dng campuran air asam sampai kedlm keratan2nya, diamkan 30 mnt. Goreng ayam ½ matang.
-   Tumis bumbu halus hingga harum. Tuang santan, beri daun jeruk & gula mrh, masak hingga mendidih & cairan menyusut & mengental. Angkat, beri air jrk limau, aduk rata.
-   Tusuk ayam dengan bambu (bila ada) & pukul2 ayam hingga memar. Lumuri ayam dng bumbu santan dng rata. Bakar ayam di atas bara arang hingga ayam matang sambil sesekali dibalik & diolesi bumbu lagi. Dpt juga dng dipanggang di oven dng suhu 200° C. Olesi ayam dng bumbu. Ltkkan ayam di atas sebuah rak berkaki yg di ltkkan dlm loyang besar berisi air, dada menghdp atas. Panggang ± 30 mnt. Balik ayam, olesi bumbu, panggang lagi ± 30 mnt. Hidangkan dng sisa bumbu santan.

Ingredients
1 Cornish game hens, 15 gr Brown sugar      Grind into a paste:
4 tbsp Frying oil, 250 ml Coconut milk          -  ½ tsp Shrimp paste, 130 gr Red chilies
3 cm Lesser galangal-grind, 1 tsp Pepper     -  15 gr Garlic, 1½ tsp Salt, 5 Candlenuts
5 Kaffir lime, 2 tsp Tamarind juice              -  1 small Tomato, 8 Bird`s eye chilies
3 tsp Salt, 3 Kaffir lime leaves (optional)    -  2 cm Lesser galangal, 70 gr Shallots

Directions
-   Mix 1 tbsp of oil with tamarind juice, lesser galangal, salt & pepper. Cut chicken along the breast but don`t break/cut the whole chicken into 2. Turn the chicken over; press the back side to flatten. Make several slashes on the chicken; then rub chicken with tamarind juice mixture. Let it stand for 30 min. Fry chicken until ½ cooked.
-   Saut√© spices paste until fragrant. Stir in coconut milk, lime leaves & brown sugar; bring it to a simmer. Cook until the liquid almost dries & thicken. Remove from the heat; stir in lime juice.
-   Gently pound the chicken to slightly bruise it. Smear chicken with coconut sauce; then grill it in charcoals grill until the chicken cooked. Turn the chicken over & repeat the procedure. Or u can grill it in oven: Heat the oven to 200° C. Smear chicken with coconut sauce & then place it on a wire rack, breast side up. Put the chicken+wire rack in a watered roasting pan. Grill for ~ 30 min. Turn the chicken over; smear it with the sauce; then grill for another ~ 30 min. Serve chicken with the rest of coconut sauce.

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