Roast and grilled chicken in coconut sauce

Ayam Panggang Bumbu Besengek

Preparation info
  • to serve


    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About


  • 1 spring or small roasting chicken
  • 1 slice terasi
  • 4 shal


Cut the chicken into two, lengthways, and wash and dry the halves.

Crush the terasi, kemiri, garlic and shallots into a smooth paste. Mix into it all the other ground spices. Heat the oil in a wok and sauté the paste for half a minute. Brown the chicken halves in this oil and paste. Pour in the santen and let it bubble, turning the chicken from time to time. When the sauce has become th