Ayam Bakar Sambal Pelecing (Grilled Chicken with Pelecing Chili Sauce)

This Spicy Chicken Dish Recipe is adapted from "The Bali Cookbook: Over 100 Delicious Recipes from Bali's Most Famous Chef"








Ingredients

• 1 chicken, about 2 3/4pounds
• 4 tablespoons vegetable oil
• Salt
• 3/4 cup sambal pelecing (recipe follows)

Directions

1. Cut the chicken in half lengthways and rub both halves with 2 tablespoons oil and some salt.
2. Grill the chicken 3/4 cooked.
3. Fry the chicken until fully cooked.
4. Place the chicken on a dish.
   
5. Heat the remainder of the oil in a wok and fry the sambal pelecing for about 3 minutes.
6. Mix the cooked chicken with the sambal.
   
7. Serve with rice.
   

Sambal Pelecing (Pelecing Chili Sauce)


Ingredients

• 2 medium shallots, peeled
• 5 garlic cloves, peeled
• About 3/4cup long red chiles, destemmed
• About 30 thai chiles, de-stemmed
• 1 beefsteak tomato
• 1 teaspoon roasted dried shrimp paste
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 2 tablespoons vegetable oil
• Juice of 2 kaffir limes

Directions

1. Blanch the shallots, garlic and chiles for 1 minute in boiling, salted water.
2. Drain.
3. Chop them with the tomato into small pieces and transfer everything to a mortar.
4. Add the shrimp paste, salt and sugar, and pound to a fine paste.
5. Heat the oil in a wok, and fry the sambal.
6. Just before serving, sprinkle the lime juice over the sambal.

The recipe is adapted from "The Bali Cookbook," by Lonny Gerungan

Image source:
http://www.geocities.com/claudie_lum/Ayam/pelecing_ayam.htm

Ayam Goreng Yogyakarta / Yogya / Jogja ( Yogyakarta Style Fried Chicken)og

Yogyakarta often called Jogja is one of main Indonesia Tourism Destinations. Yogyakarta has rich cultural and historical heritage. Yogyakarta once was The Capital of Mataram Kingdom.

One of the great historical and cultural heritage that remains and well preserved until now is "The Temple of Borobudur" established in the ninth century by the dinasty of Syailendra. Jogja is also famous of its beautiful tropical scenes and covered by a large areas of rice fields. So, if you plan to go on a vacation next summer, try Jogja...

If you're interested to find out more about Indonesia, I suggest you to read this amazing Travel Guide to Indonesia, "Indonesia (Lonely Planet Travel Guides)"

Now, let's prepare a dish from Jogja, "Ayam Goreng Yogyakarta"

Ingredients:

• 1 large fresh chicken cut in 8 pieces
• 2 cups water
• oil for deep-frying

Spices:

• 1 tablespoon coriander
• 3 tablespoons of crushed garlic
• 2 tablespoons of dried turmeric
• 2 tablespoons sugar
• 3 tablespoons of ginger
• 2 tablespoon oil
• Oil for deep frying.

How to:

1. Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste.
2. Heat the oil in a large pan or wok.
3. Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant.
4. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked.
5. The water should have evaporated by now and the chicken should have a brown spicy skin.
6. Allow the chicken to dry a little then heat oil for deep frying.
7. Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.
8. Serve with sliced cucumber and thin carrot strips as a garnish.

Recipe and image source:
http://www.wokme.com/recipes/indonesian/ayam_goreng_yogya.htm