OPOR AYAM

Keys : Chicken Poultry Indonesian Indonesia Asian Oriental Indonesian Hot

Ingredients : 10 x candlenuts crushed 3/4 cup thinly-sliced shallots 3 x garlic cloves sliced 1/2 tsp ground cumin 2 tsp coriander 2 tsp sugar 1 tsp salt 1/4 tsp shrimp (sauce) paste 2 1/2 cup coconut milk 1 whl chicken – (3 1/2 lbs) split open and flattened out 5 piece jeruk purut (or a 5″ square of lemon peel) 3 x salam leaves (Indian bay leaves) 3 piece galangal (laos)

Method : Blend the candlenut, shallots, garlic, cumin, coriander, sugar, salt, shrimp paste and 1/2 cup of the coconut milk to a smooth paste. Broil the chicken for five minutes on each side. Put the spice paste in a wok or large frying pan, and add the balance of the coconut milk, the jeruk purut, salam and laos. Bring to a boil, add the chicken and cook in the sauce for twenty minutes, basting frequently. When done, the sauce will have almost completely evaporated. Return the chicken, skin-side up, and the balance of the sauce to the broiler and broil for ten minutes, or until the chicken is brown and crispy. Serve hot. This recipe yields 6 servings, with other dishes.

Piquant Fried Chicken (Ayam Goreng Asam)

Keys : Poultry Main Dish Indonesian

Ingredients : 1 1/2 x Roasting chicken 3 x Cloves garlic 1 1/2 tsp Salt 1 tsp Ground black pepper 1 tsp Palm sugar or substitute 2 tsp Ground coriander 1/2 tsp Ground turmeric 1/3 cup Tamarind liquid Oil for frying

Method : Cut chicken into small serving pieces. Crush garlic with salt to a smooth paste and combine with pepper, sugar, coriander, cummin, turmeric and tamarind liquid. Rub over the chicken pieces and leave for 1 hour, or cover and marinade in refrigerator overnight. Heat enough oil in a large heavy frying pan to cover base of pan. Take chicken pieces from marinade and drain on paper towels to get rid of excess moisture. Put pieces into the frying pan and cook over medium heat for 2 minutes on each side, turning with tongs until golden brown. Reduce heat, cover pan and cook for 10-12 minutes longer, turning pieces half-way through. Drain on absorbent paper and serve warm.

Indonesian Barbecued Chicken

Keys : Fruits Main Dish Poultry Bbq Indonesian Indonesia Asian Oriental Indonesian

Ingredient :

3	lb	Broiler chicken
1	cup	Kecap (or ketjap) manis*
2	x	Garlic cloves peeled and mashed
2	tbl	Fresh lime juice
1/2	cup	Melted, unsalted butter
1/2	tsp	Grated fresh ginger
1	tsp	Sambal oelek**
1	pkt	Kroepoek oedang***
		Cornstarch to thicken marinade for sauce

Method :

• *Sweet soy sauce.
• **Hot pepper sauce.
• ***Shrimp puffs.
• Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores. This…dish is good with Nasi Goreng (fried rice).
• Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours at room temperature, stirring occasionally. Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce).
• Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as needed. If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.)
• Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired. Serve with shrimp puffs on the side. For these, simply deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on paper towels. The chips will puff up as soon as they hit the fat.
• Yield: 4 servings on its own, 6 as part of an Indonesian rice table.

Javanesse Fried Chicken

Keys : Chicken Poultry Indonesian Indonesia Asian Oriental

Ingredient :

1	x	Chicken, frying, cut up
2	x	Chilies, split
1	x	Onion, small, sliced
2	tbl	Coriander seed, ground
1	tbl	Caraway seed, ground
1	tbl	Turmeric
		Salt
2	tbl	Tamarind juice
2	tbl	Brown sugar
1	cup	Coconut milk
		Oil

Method :

• Put chicken in a pan with all the ingredients except the oil. Bring to boil then reduce heat and simmer for 20 min. or until liquid has been absorbed.
• Heat oil and deep fry chicken until golden brown.

Indonesian Fried Chicken

Keys : Chicken Poultry Indonesian

Ingredients :

1	med	Chicken
MARINADE
1/2	cup	Tamarind water
1	tbl	Clear soya sauce
		A pinch of chilli powder
1	tsp	Ground ginger
1	tsp	Ground coriander
1	x	Clove garlic, crushed
		A pinch of turmeric

Method :

• The name means simply ‘fried chicken‘, and that is all it is. The marinade, however, gives it a characteristically Indonesian flavour.
• Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time. Strain the chicken, so that the marinade drips away from it. Then deep-fry the portions, 4 or 5 at a time.
• Chicken fried in this way is excellent with Nasi Goreng. [Nasi Goreng is fried rice. S.C.]

Makes 4 servings