Name: Ayam Panggang (Spicy Grilled Chicken)
Yield: Makes 4 to 6 Servings
Ingredients: 2.5 cm or 1 inch turmeric (kunyit), skinned and julienned; 2 stalks lemon grass (seray), upper stalks and outer layers removed, sliced thinly; Sugar; 2.5 cm or 1 inch galangal (lengkuas), skinned and julienned; 1 whole chicken, cut into 8 to 10 pieces; Salt; 1 tablespoon tamarind (assam), soaked in ½ cup hot water; 2 heads garlic, peeled; 20 shallots, peeled and quartered; 8 to 10 red chillies; 1¾ cups coconut milk, reserve coconut cream; ½ cup oil

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

When I tire of the usual roast chicken seasoned with rosemary, thyme, garlic and lemon juice, I resort to a spicy grilled version that gives me more zest than the common roast chicken usually does. It is good enough to eat with plain white rice, some cucumber and tomato slices. Also, because I cook indoors, this dish can be as easily broiled as it is grilled.