The Fast Way to Producing Appetizing Ayam Bakar dg Sambal Padang🇮🇩 (Padang'sGrilledChicken w Sauce)

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Ayam Bakar dg Sambal Padang🇮🇩 (Padang'sGrilledChicken w Sauce)

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Below are the ingridients that are needed to serve a tasty Ayam Bakar dg Sambal Padang🇮🇩 (Padang'sGrilledChicken w Sauce):

  1. Prepare 1 kg of chicken cut into big pieces.
  2. Take 3 of fresh red chilies diced finely.
  3. You need 5 of shallots smashed.
  4. Prepare 4 cloves of garlic smashed.
  5. Prepare 1 can of Coconut cream.
  6. Prepare 1 of rectangular baking pan:inside a small metal rack.Oil the rack.
  7. Use of Water from the kettle.
  8. You need 4 of kaffir lime leaves.
  9. Get 2 of bay leaves.
  10. Prepare 6 cm of fresh ginger crushed.
  11. Prepare 3 cm of fresh galangal crushed.
  12. Get 1 tbs of ground Coriander.
  13. Get 1 tbs of ground Cumin.
  14. Use 1/2 tsp of ground Cinnamon.
  15. Get 2 tbs of soft brown sugar.
  16. Get 2 of kaffir limes juice to rub the chicken all over.
  17. You need 2 tbs of ABC Sweet Soy sauce (optional).
  18. You need to taste of Salt, 1/2 tsp white pepper powder.
  19. Get of Jasmine Rice cook in a Rice cooker.
  20. Get of For garnish: Tomato and cucumber slices and a small.
  21. Get bunch of lettuce.
  22. Provide of Rice Bran Oil for deep-fry.
  23. Take of Need to provide:.
  24. Get of For Condiments 'Saos Asam Manis Sambal':.
  25. Prepare 1/2 cup of o Thai Sweet Chilies.
  26. Get 2 of shallots, diced.
  27. Provide 1/4 tsp of garlic puree.
  28. Take 2 of Kaffir Lime juice (or 1 tbs wine vinegar).
  29. You need 2 tbs of Indonesian Sweet Soy sauce (has toffee sugar from Coconut).
  30. You need to taste of Soft Brown Sugar.
  31. Get 1 tbs of Tomato Ketchup.
  32. Provide of Kaffir lime cut in half as garnish on top Sauce.

Ready with the ingridients? Below are the steps on preparing Ayam Bakar dg Sambal Padang🇮🇩 (Padang'sGrilledChicken w Sauce):

  1. In a large bowl combine 2 kaffir lime juice,ginger, galangal,coriander, cumin, cinnamon,shallots, garlic, salt, sugar and sweet soy sauce (optional) and mix.Add chicken pieces and mix, cover bowl with gladwrap. Marinade & put in fridge for 2 hrs, turning over after an hour..
  2. In a wok with an inch oil,medium heat,put kaffirlime&bay leaves,add the marinade mixture& stir until aroma& oily. Add the chicken,mix until well coated then add the coconut cream,salt,sugar,chili,cayenne pepper & mix, bring mixture to the boil for a 3 minutes while always keep stirring.Then turn the heat low, simmering for 3'.Not to overcook! Half way cooking turn off the heat, remove quickly the wok, remove the chicken w/ a slotted spoon &put on the small rack which stands inside the baking pan.
  3. Preheat the top Grill of the Oven to 220 degrees Celcius.Hot enough the temperature,then put the rettangular pan with the small rack inside, on top rack sits the half cooked chicken.Grill until juice comes clear for 5' or so (don't burn the meat), check if the chicken is cooked, then with a thong turn over and grill for another 5' lowering the oven temp to 200 degrees Celcius. If the chicken is too dry oftenly brush the meat with the marinade mixture. Season to taste..
  4. With a thong remove the cooked chicken pieces and put them onto a large serving dish which base is covered with a large banana leave. Decorate the platter with some tomato & cucumber slices and a bunch of lettuce. Now it's time to prepare the condiment as a side dish: hot sweet n sour sauce 'Sambal' (Sambal = Sauce).
  5. Sambal Sauce😗: mix Shallots, Garlic, Kaffir Lime juice, Sweet Soy sauce (has already the toffee sugar),Tomato Ketchup. Transfer into a small banana's bowl shaped or in a small glass bowl; decorate on top platter with a Kaffir Lime cut in half 😙. To serve: put the cooked Chicken pieces on a steam Jasmine Rice and spoon the Sambal Sauce on top of the Chicken pieces..

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