Thursday, September 21, 2017 | INDONESIAN CULINARY |

Ayam Panggang Bumbu Besengek / roasted chicken in spicy sauce

1 chicken (1200 gr)
7 shallots
2 white onions
1 lemongrass, chrushed
150 ml coconut milk
2 tbsp oil
1 tsp tamarind

Finely Pounded Spices:
4 candlenuts
1/2 tsp Coriander
6 cm turmeric
3 cm galangal
1 red large chili pepper
1 tsp palmsugar
salt to taste
1/2 tsp shrimp paste

How To:
Pound or grind the ingredients for the bumbu into a paste. Halve the chicken. Heat in a wok the oil and fry the bumbu for 3 minutes. Add the coconut milk, the lemongrass and the chicken and let it simmer slowly for 45 minutes. Remove the chicken and roast it for 15 minutes above a charcoalfire. Mix the asem with the sauce and serve the sauce with the chicken.

Filed in: Main Dishes