Tuesday, January 19, 2010
Grilled Turmeric Chicken (Ayam Panggang Kunyit) & Sambal Kecap (Chilli & Sweet Soy Condiment)
I know exactly what you wanna say...
- I can't believe she grilled a bird again!
- Can she do anything else other than grilled bird?
- If I saw another grilled bird on this blog, I'm gonna...(fill in the blank)
- Another bird? That's it. I'm gonna unfollow, unsubscribe, unfriend, and everything else starting with "un" her.
I know, I know, I know!
But I just can't help it.
I like easy and tasty, and these grilled birds are.
This time, I tried grilling chicken using Jamie's duck grilling method. Obviously, because it is easier than my old method, which involves marinating, covering, uncovering, lowering and cranking up heat etc. All those steps got eliminated and I wonder if it would still end up as good.
- 1 (relatively small) chicken
- 4 cloves of garlic, crushed
- 6 cloves of shallot or half an onion, thinly sliced
- 1 cm ginger, sliced thinly
- turmeric powder, ground corriander seeds, cumin, salt, pepper
Preheat oven to 180C. Rinse chicken, pat dry, I removed neck, feet, tail, tip of wings and excess fat. Stuff some garlic, ginger slices and shallot in the chicken's cavity and or in between skin and flesh. Rub chicken all over with salt, pepper, ground corriander seeds, cumin and turmeric powder. Generously. Remember the cavity and in between the skin and flesh. Place chicken on baking dish and grill (uncovered) for 1 hour, flip and grill for another hour (total two hours).
Crispy, golden delicious skin, tender, juicy and tasty flesh.
I mentioned that the best way to consume this sorta chicken is with Indonesian sambal, right?
This time I made sambal kecap.
Back home, we'd use mortar and pestle to make the paste. Alternatively, we could use a blender or food processor to do it. But since the thought of having to wash a food processor, the vessel, the blade, the cover, etc scared me beyond belief, I decided to chop all of the ingredients. Whew!
- 20 red chilli (I removed most of the core and seeds, leaving only about 5 with seeds and OMG! the sambal stil ended up so bloody hot)
- 2 small cloves of garlic, minced
- 4 cloves of shallot, thinly sliced
- juice of half a lime
- 1 tsp salt, fish sauce, kecap manis, olive oil
Heat up a bit of olive oil, saute chilli, garlic and shallot (you'll need a super strong exhaust fan. If you're making this for a party, it is better to do it before your guests arrived, I've experienced suffocating my guests with chilli fume before) until fragrant, add salt, fish sauce, and kecap manis. Transfer to a bowl and drizzle lime juice over it.
Grilled chicken + sambal + hot steamy rice (eaten with bare hands) = undescribable.
I wish I could promise that this would be the last grilled chicken I post....but you know I can't :p