| Ajam Panggang (Indonesian Barbecued Chicken)
3 pounds of broiler chicken
1 cup of Kecap Manis Sweet Soy Sauce
2 Garlic cloves , peeled and mashed
2 tablespoons of fresh lime juice
1/2 cup of melted, unsalted butter
1/2 teaspoon of grated fresh ginger
1 teaspoon of Sambal Oelek
1 package of Kroepoek oedang*
Cornstarch to thicken marinade for sauce |
|
*Shrimp puffs. Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores. This...dish is good with Nasi Goreng (fried rice). Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours at room temperature, stirring occasionally. Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce). Roast, uncovered, at 400ºF. for 35 to 40 minutes or until done, basting as needed. If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.) Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired. Serve with shrimp puffs on the side. For these, simply deep-fry in hot fat or oil (375ºF. on fat thermometer), draining at once on paper towels. The chips will puff up as soon as they hit the fat. Yield: 4 servings on its own, 6 as part of an Indonesian rice table. From Canadian Herb Cookbook by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 57. Electronic format by Cathy Harned. Posted to MM-Recipes Digest V3 #255 Date: Tue, 17 Sep 1996 22:37:48 -0700 From: Julie Bertholf <jewel1@ix.netcom.com> |
