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)
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This Recipe for Ajam Panggang (Indonesian Barbecued Chicken) is one of thousands in the Recipes-to-go Barbecue Cookbook.
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How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
This is a recipe for Ajam Panggang (Indonesian Barbecued Chicken) from the recipe cookbook of Recipes-to-go (Barbecue)
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Herb Tip |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
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Food Tip |
*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