3 lb broiler chicken
1 cup kecap (or ketjap) manis*
2 garlic cloves - peeled and mashed
2 tbsp fresh lime juice
1/2 cup melted, unsalted butter
1/2 tsp grated fresh ginger
1 tsp sambal oelek**
1 package kroepoek oedang***
1 cornstarch to thicken - marinade fo, r sauce
A Recipe for
Ajam Panggang (Indonesian Barbecued Chicken)
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
This Recipe for Ajam Panggang (Indonesian Barbecued Chicken) is one of thousands in the Recipes-to-go Barbecue Cookbook.
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Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
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Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
This is a recipe for Ajam Panggang (Indonesian Barbecued Chicken) from the recipe cookbook of Recipes-to-go (Barbecue)
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| Pearl Buck (1892-1973) American Nobel Prize winning author. |
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
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*Sweet soy sauce.
**Hot pepper sauce.
***Shrimp puffs.
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 fat.
Yield: 4 servings on its own, 6 as part of an Indonesian rice table.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 57. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.
Serves: 4
Ajam Panggang (Indonesian Barbecued Chicken) Recipe brought to you by Recipes To-Go