Ayam Bakar Bumbu Rujak (Grilled Chicken with Spicy Coconut Sauce)
Ingredients:
- 1/2 free-range chicken
- 10 cloves of garlic
- Ground pepper to taste
- 1 sachet of instant coconut milk
- Salt to taste
- Palm sugar to taste
- 2 candlenuts
- 15 curly red chilies
- Red bird’s eye chilies to taste
- 2 stalks of lemongrass
- 2 bay leaves
- 2 kaffir lime leaves
- 3 cm of galangal
- Tamarind water to taste
- Water as needed
- Cooking oil as needed
- Oyster sauce to taste
Instructions:
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Prepare the Spice Paste:
- Blend the bird’s eye chilies, curly red chilies, garlic, and candlenuts until smooth.
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Sauté the Spice Paste:
- Heat a sufficient amount of cooking oil in a pan.
- Add the blended spice paste and sauté until fragrant.
- Incorporate the coconut milk, bay leaves, kaffir lime leaves, galangal, and lemongrass. Continue cooking until the mixture is aromatic and cooked through.
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Cook the Chicken:
- Add the chicken to the pan with the spice mixture.
- Pour in enough water to cover the chicken and cook until the chicken becomes tender.
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Season the Chicken:
- Once the chicken is tender, season it with oyster sauce, palm sugar, tamarind water, salt, pepper, and chicken stock (if desired).
- Continue to simmer until the liquid reduces and the sauce begins to thicken.
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Grill the Chicken:
- Remove the chicken from the pan.
- Grill the chicken (using a grill or a non-stick pan) until it is cooked through and the skin is golden brown and slightly charred.
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Combine and Finalize:
- Return the grilled chicken to the pan with the thickened sauce.
- Cook for a few more minutes, allowing the chicken to absorb the rich, spicy flavors.
Serving Suggestion:
Serve the Ayam Bakar Bumbu Rujak hot, paired with steamed rice and a side of fresh vegetables. This dish captures the essence of traditional Indonesian flavors with its spicy, aromatic, and richly flavored coconut sauce.
Enjoy this delicious grilled chicken with your loved ones and experience the authentic taste of Indonesian cuisine right at home!
