Recipe - Ajam Panggang (Indonesian Barbecued Chicken)

3 pound Broiler chicken
1 cup Kecap (or ketjap) manis*
2 Garlic cloves
peeled and mashed
2 tablespoon Fresh lime juice
One half cup Melted, unsalted butter
One half teaspoon Grated fresh ginger
1 teaspoon Sambal oelek**
1 pack Kroepoek oedang***
Cornstarch to thicken
marinade for sauce

*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
deepfry 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.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 57. ISBN 0888627882. Electronic
format by Cathy Harned.
Posted to MMRecipes Digest V3 #255

Date: Tue, 17 Sep 1996 22:37:48 0700

From: Julie Bertholf jewel1@ix.netcom.com