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)
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
This Recipe for Ajam Panggang (Indonesian Barbecued Chicken) is one of thousands in the Recipes-to-go Barbecue Cookbook.
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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
This is a recipe for Ajam Panggang (Indonesian Barbecued Chicken) from the recipe cookbook of Recipes-to-go (Barbecue)
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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There is no such thing as a little garlic. |
| A. Baer |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
There is no such thing as a little garlic. |
| A. Baer |
*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