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Ayam Panggang Mesanten (Grilled Chicken With
Ingredients
- 2 lb Chicken
- 1 tsp Salt
- 1 c. Oil
- 1 tsp Dry shrimp paste
- 4 x Shallots, minced
- 3 x Garlic cloves, crushed
- 3 x Chilies, red, fresh
- 2 Tbsp. Oil
- 2 1/3 c. Coconut lowfat milk
- 2 x Bay leaves
- 1 x Lemon grass stalk
- 1 Tbsp. Juice, lime
- 1 x Chilies, red, fresh
Directions
- Dry shrimp paste is also called terasi. Seed and shred the chilies. Crush lemon grass with side of cleaver.
- Cut chicken in half. Wash and pat dry. Rub with salt and oil. Grill over warm coals about 10-15 min each side, till done.
- Slice chicken into bite-sized pcs. Wrap shrimp paste in foil and toast each side over moderate heat about 2 min. Lb. shallots, garlic, chilies, and toasted shrimp paste into a paste. Heat oil in frying pan. Add in paste and fry on moderate heat, stirring, for about 4-5 min, or possibly till dry, don't burn.
- Add in coconut lowfat milk gradually, stirring after each addition. Add in bay leaves and lemon grass. Bring to a boil. Simmer 5 min to allow flavors to blend.
- Add in lime juice. Stir. Add in cooked chicken and reheat in sauce. Garnish with the shredded chilie. Serve with rice and Sambal Ulek.
- Here is something which I remembered on my last trip to Padang and the Mentawai Islands. I like those out of the way places..
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