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Ayam Panggang Pedis (Grilled Chicken With Hot Spices)
Preamble
The date used is an estimate and based on the menu is headed "Autumn Menu" and is filed in a folder marked 'Menus 1978/9'.
Ingredients1 x 1.5 kg roasting Chicken 2 teaspoons Salt 3 teaspoons ground Black Pepper 3 teaspoons Sambel Ulek or ground fresh Red Chilli 2 tablespoons finely grated Onion 2 cloves Garlic crushed 2 tablespoons dark Soy Sauce 2 teaspoons Palm Sugar or substitute 2 tablespoons Lemon Juice 2 tablespoons Peanut Oil |
MethodCut the chicken into serving pieces and score the skin and flesh to allow flavours to penetrate. Combine all the other ingredients and rub the chicken well with this marinade, cover and leave for 1 hour or refrigerate and leave for longer. Preheat a griller or prepare a barbecue and have the coals glowing hot. Cook chicken at a good distance from the source of heat so that the chicken is cooked right through before skin gets too brown. Brush with marinade or extra oil and keep turning chicken pieces. Test for doneness by piercing thigh joint with a sharp knife. Juice that runs out should be clear, not pink. |
Remarks
Appeared on menu: Asam Panggang Pedis $7.90 (chicken pieces marinated with chillies, onions, garlic and soy, then grilled and served on rice with fresh, green vegetables)
Ayam Panggang Pedis (Grilled Chicken With Hot Spices)
Indonesian grilled chicken pieces