Ayam Bumbu Rujak was a staple BBQ or grilled chicken dish that was often made at my parents’ household back then. The decision to recreate this dish was for the food photo’s purpose of Indonesian Food Festival 2009 which was hosted by Indonesian Student Group of Winnipeg (ISGWPG). This event took a place at Bell Tower Cafe, St. Paul’s College, the University of Manitoba.
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
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
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
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.