Panggang (Indonesian Barbecued Chicken)|
Ajam Panggang (Indonesian Barbecued Chicken)
3 lb Broiler chicken
1 c Kecap (or ketjap) manis*
2 Garlic cloves
-- peeled and mashed
2 tb Fresh lime juice
1/2 c Melted, unsalted butter
1/2 ts Grated fresh ginger
1 ts Sambal oelek**
1 pk Kroepoek oedang***
Cornstarch to thicken
-- marinade for sauce
*Sweet soy sauce.
**Hot pepper sauce.
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
Roast, uncovered, at 400 F. 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 (375 F. 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 _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 57. ISBN 0-88862-788-2. Electronic
format by Cathy Harned.
Posted to MM-Recipes Digest V3 #255
Date: Tue, 17 Sep 1996 22:37:48 -0700
From: Julie Bertholf