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Articles - Indonesian Cuisine
Ajam Panggang: Indonesian BBQ Chicken
by Peter Lenkefi
3 lb Broiler chicken 1/2 ts Grated fresh ginger 1 c Kecap
(or ketjap) manis* 1 ts Sambal oelek** 2 Garlic cloves
1 pk Kroepoek oedang*** -- peeled and mashed Cornstarch
to thicken 2 tb Fresh lime juice -- marinade for sauce
1/2 c Melted, unsalted butter
*Sweet soy sauce.
**Hot pepper sauce.
Note: Ingredients from Indonesia are available at many
Dutch, Chinese, Vietnamese and Indonesian specialty stores.
This...dish is good with Nasi Goreng (fried rice).
Cut chicken into 8 pieces. Combine remaining ingredients,
except shrimp puffs, in large bowl. Add chicken pieces;
toss to coat. Marinate 2 hours at room temperature, stirring
occasionally. Remove chicken pieces from marinade (reserving
some of the marinade for basting and the rest for sauce).
Roast, uncovered, at 400 F. for 35 to 40 minutes or until
done, basting as needed. If browning too quickly, cover
with foil. (In summer, barbecue over charcoal fire.)
Heat reserved marinade with cornstarch until thickened
and serve as sauce, if desired. Serve with shrimp puffs
on the side. For these, simply deep-fry in hot fat or
oil (375 F. on fat thermometer), draining at once on paper
towels. The chips will puff up as soon as they hit the
Yield: 4 servings on its own, 6 as part of an Indonesian
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