By Sri Owen
1 small chicken will be sufficient. Wash and dry it, inside and out, and rub with salt and pepper and butter. Roast for 30 minutes. When the chicken has cooled a little, cut it in half lengthways. Beat the flesh with a meat-beater to tenderize it— but carefully, so as not to bring it off the bone.
Mix all the above ingredients thoroughly, and coat the two halves of the chicken with the mixture. Then grill the chicken slowly, turning it several times and brushing it with the remainder of the bumbu. When you do this for the last time, brush the chicken also with melted butter. Grill until golden brown.
Ayam Panggang is very good if it is done under a gas or electric grill; but for