Sunday, November 18, 2007
Ayam Bakar Kecap(2)/Grilled Chicken and Sambal Lado Mudo
This is Ayam Bakar Kecap (2)/Grilled Chicken with sweet soya sauce ala mbak Anggiek. Colourful extra accompaniments are vegetables and sambal lado mudo, served together with warm rice. I used chicken thighs, boneless and skinless, instead of a whole chicken. Mbak Anggiek, thank you for a delicious Ayam Bakar recipe. See another version of Ayam Bakar Kecap (1) recipe in Bahasa Indonesia here.
1 whole chicken ( I used 1 kg chicken thighs, skinless and boneless)
10 small green chillies/cabe rawit
4 cloves garlic
1 tomato, salt
1/2 cup or 100 ml sweet soya sauce/kecap manis Bango
directions: Use an electric grinder to blend chillies, garlics and tomato. In a bowl combine it with sweet soya sauce. Put chicken thighs in baking dish. Bake in oven 180°C until half cooked. Remove from the oven, marinade the chicken with the sauce and stab the chicken thighs with a kitchen knife or a fork. Return to oven, continue cooking in moderately hot oven until chicken is tender, allow approximately 1 hour ( 2 hours if you bake a whole chicken). Brush with the spicy sweet soya sauce about every 15 minutes tilt the chicken tighs are cooked. The best result is gained if the chicken grilled in a charcoal grill. But It´s getting cold now, just bake it in the oven.
Sambal Lado Mudo
10 green chillies
5 green small chillies or green bird´s eye chillies
150 g shallots
1- 2 tablespoons lemon juice
2 green tomatos
2 tablespoons fried anchovies
100 ml water
3 tablespoons cooking oil
boil water together with green tomatos and green chillies, until the liquid is reduced. Remove from the heat then blend with shallots using an electric grinder. Saute the chili paste, add salt, sugar, lemon juice and fried anchovies.