Padangnese Spicy Grilled Chicken – Ayam Bakar Padang
written at Fri, 11 June 2010viewed 861 times
Ingredients :
1 whole Chicken, divide into 8 part
500 ml Coconut Milk
100 ml Coconut Cream
1 stalk Cinnamon
6 Cloves
10 Kafiir Lime Leaves, spines removed
1 Turmeric Leaf
2 stalks Lemon Grass, bruise to release flavor
3 cm Ginger, bruise to release flavor
3 cm Greater Galangal, bruise to release flavor
3 tablespoon Vegetable Oil
Spice Paste (Grinded or Blended Ingredients) :
6 Red Chilies
3 cloves Garlic
4 Shallots
3 cm Turmeric
3 Candlenuts
1/2 tablespoon Coriander Seed
1/2 teaspoon Fennel Seed
1/2 teaspoon Cumin Seed
1 teaspoon White Pepper Powder
Directions :
1. Heat vegetable oil in a wok, sauté blended ingredients until fragrant. Add cloves, kafiir lime leaves, turmeric leaf, lemon grass, ginger and greater galangal. Stir fry for 2 minutes.
2. Place chicken into the wok, cook for 3 minutes.
3. Pour coconut milk and coconut cream, cook in low fire, keep stirring it until it reduces by half.
4. Keep cooking in low fire until the coconut milk dried up. Place on a plate.
5. Pre heat grilled pan, grill chicken for 5 minute per each side. Serve.
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Yam - Ubi
Scallion / Spring Onion - Daun Bawang
White Chinese Cabbage / Bok Choy - Sawi Putih
Water Spinach - Kangkung
Mushroom, oyster - Jamur Tiram
Chinese Mustard Green / Cai Sim - Sawi Hijau / Cai Sim
Lime Paste - Kapur Sirih
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Zuchini - Timun Jepang
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Yam - Ubi
Scallion / Spring Onion - Daun Bawang
White Chinese Cabbage / Bok Choy - Sawi Putih
Water Spinach - Kangkung
Mushroom, oyster - Jamur Tiram
Chinese Mustard Green / Cai Sim - Sawi Hijau / Cai Sim
Lime Paste - Kapur Sirih
Yam Bean / Jicama - Bengkuang
Zuchini - Timun Jepang
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