Ayam Bakar Bumbu Bali (Balinese Grilled Chicken)

ayam-bakar-bumbu-bali

Panggang or Bakar?? Panggang is the Indonesian term for roasting, while bakar is for grilling. Panggang refers to cooking the meat or fish on evenly distributed heat around the meat (like in a closed oven). Bakar, on the other hand, refers to cooking with heat below the meat (like a satay). Due to practicality, most popular street foods in Indonesia are grilled, if not fried or steamed. Rarely are they roasted, except, may be, the local adaptation of kebabs.

Ingredients:

  • 1 whole chicken, washed and cut into quarters
  • 3 tbs vegetable oil
  • 1 stalk lemon grass, bruised
  • 2 kaffir lime leaves
  • 1 tsp lime juice
  • 1 tsp salt

Spice Paste Ingredients

  • 5 red chilies
  • 3 bird’s eye chilies
  • 5 shallots
  • 3 cloves garlic
  • 1 tsp fried shrimp paste
  • 2 cm turmeric
  • 1 cm kutchery
  • 4 roasted candle nuts
  • 1 tsp sugar (or to taste)
  • salt to taste

Directions :

  • Rub chicken with the solution of salt and lime juice. Set aside to marinate for a while.
  • Grind spice paste ingredients into a smooth paste.
  • Heat oil in a wok. Stir fry the spice paste on medium heat until fragrant. Add lemon grass and kaffir lime leaves. Stir occasionally until withered.
  • Add chicken and stir to combine. Simmer for a few minutes until the chicken changes color on both sides.
  • Add 50 ml water, cover the wok and lower the heat. Cook until the chicken is almost done and the liquid caramelized. Remove from heat.
  • Grill the chicken and brush it with the caramelized spice every once in a while until done.
  • Remove and serve.

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