AYAM PANGGANG BUMBU RUJAK
(GRILLED CHICKEN WITH RUJAK SPICES)
This delightful East Javanese culinary icon is easily paired with many other dishes, such as vegetables or various sources of carbohydrates (rice, rice cake, com rice, boiled cassava or vermicille. The dish requires the chicken to be double-cooked. First, the chicken is to be cooked in coconut milk to reach reduction before it is then grilled over charcoal. A spicier version is found in the Malang-Lumajang area, called ayam lodho.
INGREDIENTS (Serves 4 - 6): 1 Portion = 404 calories
- 800 grams (1 whole) chicken, cut into 4-6 pieces
- 2 tablespoons tamarind juice (combine 1teaspoon of tamarind with 2 tablespoons of water)
- 3-4 tablespoons cooking oil
- 3 sheet kaffir lime leaves
- 3 sheet Indonesian bay leaves
- 2 cm galangal, smashed
- 2 pcs lemongrass stalks, smashed
- 500-600 cc coconut milk (use 1 mature coconut) note: this varies according to amount of sauce desired
- 2 tablespoons palm sugar
- 10 pcs shallots
- 4 pcs garlic cloves
- 5 pcs candlenuts, toasted
- 1 ½ - 2 teaspoons salt
- 1-1 ½ teaspoons minced garlic
- Prepare chicken; baste the pieces with tamarind sauce. Let stand for about 20 minutes.
- Heat cooking oil in a wok. Sautee kaffir lime leaves, Indonesian bay leaves, galangal, lemongrass stalks and the ground spices.
- Keep stirring until aromatic and well cooked. Then place the chicken pieces into the wok. Keep stirring for 5-10 minutes.
- Pour 500 cc of coconut milk into the wok, then add the palm sugar. When the chicken is well cooked, add the remaining coconut milk. Continue cooking until the sauce is absorbed.
- Grill the chicken over charcoal grill, or in the oven, basting occasionally. Serve the chicken with the sauce.
See Indonesian Basic Ingredients here.