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Ayam Pannggang Besengek (Indonesia)




Source of Recipe


Recipe courtesy of Indokitchen.com






Recipe Introduction


This Indonesian dish takes a little work, but well worth it!

Serves 4.





List of Ingredients



• 2 Shallots
  
• 3 Candle nuts
  
• 2 Garlic cloves
  
• 1 tsp. Coriander seeds
  
• 1-1/2 cup (300ml)Coconut milk
  
• 1 tsp. (5g) Tamarind
  
• 3 lbs. (1.5kg) Chicken
  
• 1/2 cup (250ml)Water
  
• 1 bruised Lemon grass
  
• 2 Lime leaves
  
• 2 tbsp. (30ml) Oil
  
• salt (as needed)
  
• 3 Holland red peppers
  
• 1 tsp. (5g) Shrimp paste
  
• 1 tbsp. (15g) Sugar
  
• 1 slice Galangal
  
• 1/4 inch Tumeric
  






Instructions



1. Split chicken in the middle then pound lightly to flatten.
   
2. Ground Holland peppers, shrimp paste, shallots, garlic cloves, coriander seeds, candle nuts, tumeri, and galangal to a fine paste.
   
3. Heat a deep frying pan then add oil. Saute spice paste for about 7 minutes then add coconut milk and water, bring to a boil.
   
4. Add chicken and lower heat to simmer. Cover frying pan, simmer for about 30 minutes or until sauce is reduced to 1/3. Stir sauce and flip chicken a few times during cooking.
   
5. Grill chicken about 7 minutes per side or until it is charred. Keep basting the chicken with sauce while grilling.
   






Final Comments


Serve with steamed rice.

Seadog's Food For Thought:

Four Wise Negatives.

Do ,not all that you can; spend, not all that you have; believe ,not all that
you hear, and tell ,not all that you know.
Anon.