MENU
 
 
 
 

  • Ayam Panggang In Dry Sauce

    0 votes
    Ayam Panggang In Dry Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 x chicken thighs Part (A): -- grind together and extract juice
    • 6 x shallots
    • 3 clv garlic
    • 2 x cm ginger Part (B): -- mix together
    • 2 Tbsp. chilli boh
    • 1 Tbsp. grnd ketumbar pwdr
    • 1/2 tsp kunyit pwdr
    • 1/2 tsp jintan manis pwdr
    • 1/2 tsp jintan putih pwdr Part (C): -- blend together
    • 1 1/2 x cm galangal (lengkuas)
    • 2 stalk serai (lemon grass)
    • 2 x buah keras
    • 4 Tbsp. plain lowfat yoghurt
    • 2 Tbsp. assam jawa juice Banana leaves

    Directions

    1. Method:WASH and dry the chicken thighs well then score the meat lightly with a knife. Use the juice of (A) to marinate the chicken pcs for 1/2 hour. Keep the pulp of (A).
    2. Heat a wok with 3 tbsp veg. oil. Saute/fry the pulp of (A). Add (C) and stir well until aromatic. Fold in (B) then (D). Fry until a layer of oil rises to the top. Add the marinated chicken drumsticks and stir-fry quickly.
    3. Prepare a tray lined with tin-foil. Place banana leaves over the foil. Put the chicken pcs together with the sauce on it. Cover with banana leaves and place a piece of tin foil over. Grill at 220 C for 20 min. Turn over the chicken pcs at half time. Serve with onion rings and tomato wedges.

    Similar Recipes

    Leave a review or comment