Ayam Panggang Mesanten (Grilled Chicken With

Title:
Ayam Panggang Mesanten (Grilled Chicken With

Yield:
4 Servings

Categories:
Poultry,
Main
Dishes,
Ethnic




Ingredients:





     2 lb Chicken


     1 ts Salt


     1 c  Oil


     1 ts Dried shrimp paste


     4    Shallots; chopped


     3    Garlic cloves, crushed


     3    Chilies, red, fresh


     2 tb Oil


 2 1/3 c  Coconut milk


     2    Bay leaves


     1    Lemon grass stalk


     1 tb Juice, lime


     1    Chilies, red, fresh






 Dried shrimp paste is also called terasi. Seed and shred the chilies. Crush


 lemon grass with side of cleaver.


 


 Cut chicken in half.  Wash and pat dry.  Rub with salt and oil. Grill over


 hot coals about 10-15 minutes each side, until done.


 


 Slice chicken into bite-sized pieces.  Wrap shrimp paste in foil and toast


 each side over moderate heat about 2 minutes. Pound shallots, garlic,


 chilies, and toasted shrimp paste into a paste. Heat oil in frying pan. Add


 paste and fry on moderate heat, stirring, for about 4-5 minutes, or until


 dry, do not burn.


 


 Add coconut milk gradually, stirring after each addition. Add bay leaves


 and lemon grass.  Bring to a boil. Simmer 5 minutes to allow flavors to


 blend.


 


 Add lime juice.  Stir.  Add cooked chicken and reheat in sauce. Garnish


 with the shredded chilie.  Serve with rice and Sambal Ulek.


 


 Here is something that I remembered on my last trip to Padang and the


 Mentawai Islands.  I like those out of the way places..


 


 Posted on GEnie by V.BERGIN [Asian Fan], Mar 28, 1993 MM by Sylvia Steiger,


 GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node


 004/005


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini