Wednesday, March 11, 2009


* 8 pcs of chicken thighs
  (I like using thighs as they’re more succulent for bbq)
* 6 pcs of shallots
* 6 pcs of garlic cloves
* 7 pcs of candlenuts
* 4 pcs red chili peppers
* 1 cm fresh turmeric
* 2 cm fresh galangal or blue ginger
* 2 tbs paprika powder (to give a reddish color)
~ processed all into a smooth paste

* 2 pcs of bay leaves
* 4 pcs of kaffir lime leaves
* pinch of shrimp paste (optional)
* 1 cup of thick coconut milk
* 3 stalks of fresh Lemongrass - bruised
* Tamarind 2-3 pcs (asam jawa bisa pakai 2-3 mata)
* 2 pcs of indonesian lime or jeruk limo
* 2-3 tbs of Indonesian soy sauce

1.) Heat the pan & sauteed all ground spices, add chicken pieces
  Cook until they change color slightly.
  Add salt, pepper, sugar, shrimp paste
2.) Add 2 cups water, lemongrass, bayleaves, tamarind, coconut milk
  Cover and cook until the water becomes thick. 
  Check chicken tenderness, add more water if necessary
3.) Add sweet soy sauce. Just a few spoons or else it’s going to
  taste like satay. Add kaffir lime leaves
4.) Let it cook for a while until the chicken becomes tender
5.) Set aside chicken - while keep cooking the sauce till thickens. 
  Squeeze a few drops of lime
6.) Grill the chicken over medium heat. Not too long so it stays
  juicy & succulent just to get a nice ‘burnt’ edges
7.) Serve with drizzle the sauce on top,
  sprinkle of bawang goreng or fried shallots.

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