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Ayam Panggang
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Ayam Panggang (Barbecued Spicy Chicken)
Barbecuing was a very common method among Malay cooks in the old days, when every dapur (kitchen) had a wood fire. These days, barbecued or panggang foods are more likely to be found at food stalls, where whole chickens are generally replaced by chicken wings or drumsticks.
Ingredients:
1 whole young chicken, about 500 g (1 lbs.), or 2 chicken thighs with drumsticks attached
2 cloves garlic
2.5 cm (1 in) ginger
1 tablespoon lime juice, preferably from small round limes (limau kesturi)
½ teaspoon salt
Spice paste:
5-10 bird's-eye chillies
25 red chillies
15 shallots
10 cloves garlic
2 tomatoes
2 tablespoons oil
4 tablespoon lime juice, preferably from small round limes (limau kesturi)
1 tablespoon sugar
salt and pepper to taste.
Procedure:
- Cut the chicken down the back.
- Remove the backbone and press the chicken out in butterfly shape.
- Alternatively, cut into quarters or large serving pieces.
- Pound or blend the garlic and ginger together, mix with lime juice and salt and rub into the chicken.
- Set aside.
- To prepare the spice paste, put the chillies, shallots, garlic and tomatoes in a steamer and cook for 5 minutes.
- Slit the large red chillies and discard the seeds; remove the seeds from the tomatoes.
- Put steamed items in a blender and process coarsely.
- Heat oil in a pan and stir fry the blended paste over low heat for about 5 minutes, until fragrant.
- Add lime juice, sugar, salt and pepper to taste.
- Cook the chicken over charcoal for 5 minutes, turning halfway through. Rub the chicken thoroughly on both sides with the cooked spice paste and leave for 5 minutes to allow the flavours to penetrate.
- Return chicken to the barbecue and cook until tender and golden brown on both sides.
Helpful hint: The spice paste can be prepared several hours in advance.
 
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