Ayam Bakar Bumbu Rujak (BBQ Chicken with Chili Coconut Sauce)

Barbequed Chicken with Chili Coconut Sauce
The last time, I had this barbecued chicken when I still lived at my parent’s house. I never made this before and decided making it for the food photo’s purpose of Indonesian Food Festival 2009 which is hosted by Indonesian Student Group of Winnipeg (ISGWPG). This event will take took a place at BellTower Cafe, St. Paul’s College, the University of Manitoba, Winnipeg.

After browsing the recipe, I got the one that would be perfect. The recipe was adapted from Herti’s Kitchen Gallery, by reducing and adding some ingredients as my desired. It’s not that hard to make if you have all the ingredients in a place. The taste? It does the same taste as I recalled from my family’s. Serving suggestion, an accompaniment of nasi uduk, sambal and lalapan (raw vegetables).

Ayam Bakar Bumbu Rujak
Java Barbequed Chicken with Chili Coconut Sauce
recipe by Herti, modified and translated by me

Ingredients:
1 whole chicken (700 g), cut into 6 pieces
2 salam (Indonesian bay) leaves
5 kaffir lime leaves, teared
2 lemongrasses, bruised
400-500 ml thick coconut milk
2 limes for drizzling the chicken *I used calamansis, the only citrus I have in the fridge
oil for stir fry

Spices grind into a paste:
100 g red chili pepper (about 1/4 cup ground red chili or sambal ulek)
10 shallots (5 larger sized shallots)
4 cloves garlic
6 candlenuts
4 cm long galangal
2 cm long ginger
1 1/2 cm long turmeric
1/2 tsp roasted terasi (English: dried shrimp paste, Malay: belachan)
salt as desired
2 tsp coconut sugar (can be substituted for palm sugar)
2 tsp tamarind, dissolved in a small amount of water

Directions:
1. Rinse off with cold water and pat dry chicken. Drizzle fresh lime juice over chicken, let it sit for the next 20 minutes.
2. Preheat the oven at 350F. Meanwhile, in a skillet, at medium hight heat, add oil and stir fry spices paste, Indonesian bay leaves, lemongrass and kaffir lime leaves until fragrant.
3. Add chicken and stir until change colour.
4. Add coconut milk, bring to a boil and stir once a while.
5. Reduce the heat to low-medium and let cook until thicken and oily.
6. Bake chicken for 15 – 20 minutes and turn the oven knob into hi-broil. Broil until the chicken surface turn a bit darker or dry.

About the Author

An Indonesian born who lives in Winnipeg, Canada for more than a decade and decided to move a bit west. Edmonton is now where she is based on. Indonesia Eats is a memoir of her homeland.