Sunday, April 8, 2012

Spicy Roast Chicken (Ayam Bakar Berbumbu)

Spicy Roast Chicken Ayam Bakar Berbumbu

8 chicken drumsticks
250ml thick coconut milk and 500ml thin coconut milk from 1.5 coconuts
2 stalks lemongrass, bruised
2 kaffir lime leaves
4 tbsp oil
salt and sugar to taste
3 tbsp sweet soy sauce mixed with 3 tbsp oil

Ground spices :
10 red chilies
15 dried chilies, soaked
10 pips garlic
1 tsp peppercorns
1 tsp coriander seeds
1.5 cm saffron
3/4 cm galangal
5 candlenuts

Heat oil in the wok, saute ground spices, lemongrass and kaffir lime leaves till fragrant. Add chicken drumsticks and thin santan, and cook till chicken is half done.

Add thick coconut milk and cook till gravy become thick and chicken is well done. Remove and leave to cool. Glaze chicken drumsticks with sweet soy sauce and cooking oil mixture. Grill till brown. Remove and serve hot.

No comments:

Post a Comment