*sigh* It
takes ages to update my blog and I still remember that i tried to cook more
western than Indonesian food. Sooo sorry, that i will post another
Indonesian food again.
Anyway, lately
I tried so hard to lose some weight so I do really try to make my meal as tasty
as I can because I won't eat as much as I used to be.
But, I will
never ever eat some plain food or become vegetarian for the sake of my diet
(unless doc said so). I'd rather eat a small piece of this tasty chicken than
to have a big bowl of raw spinach.
I won't really mind to work out longer just because I want to
eat a full plate of some yummy food with complete condiments. Well, at least
this one is grilled instead of my favourite frying method.
Ingredients
· 1
whole chicken (800-1000 gr)
· 2
bay leaves
· 5
kaffir lime leaves, teared
· 2
lemongrasses, bruised
· 4
cm long galangal, bruised
· 400
ml coconut milk
· 4
tbsp oil
· 2
red chilies (seeded if you don’t really like spicy food or add a couple of
birds eye chilies if you like it more spicy)
· 100
gr shallots
· 25
gr garlic
· 30gr
candlenuts (you can substitute this with walnuts)
· 1
tsp turmeric powder
· 1
tbsp dark brown sugar
· 1.5
tsp salt
· 3gr
tamarind, dissolved in 2tbsp water
Method
· Butterfly the
chicken or cut it into 6 or 8 pieces if you like.
· Drizzle the
chicken with fresh lime juice and let it sit for 15 minutes, then rinse the
chicken and pat dry.
· Preheat the oven
at 200C.
· Blend the
chilies, shallots, garlic, candlenuts, turmeric into paste.
· Heat the oil in
the skillet and sauté the spice paste, bay leaves, lemongrass, galangal until
fragrant.
· Add the chicken
to the skillet and cook it for 5 minutes, flip it over and cook it for another
5 minutes.
· Add the coconut
milk, brown sugar,tamarind water, and salt; bring to a boil.
· Lower the heat
and continue to cook for 30 minutes until the chicken absorbs the sauce and the
sauce is reduced and becomes oily.
· Remove the
chicken from the skillet and move it to oven rack.
· Baste the chicken
with the leftover sauce and roast for 15 minutes, basting the chicken with the
sauce one more time and roast it for another 15 minutes.
· Reserve the
leftover sauce and pour the sauce when serving.
· Serve the chicken
with rice, vegetable salad (such as cucumber, baby spinach, cabbage) and sambal
(Indonesian chilli sauce).
Copyright © 2016 Ovie Ober-Marbun
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