Ayam Panggang Recipes

AYAM PANGGANG

Ayam Panggang image

Make and share this Ayam Panggang recipe from Food.com.

Provided by AussieHusky

Categories Curries

Time 4h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

8 large chicken drumsticks
5 red chilies
6 dried chilies
2 garlic cloves
1 medium onion
1 stalk lemongrass
1 teaspoon ground galangal
1 teaspoon paprika
2 tablespoons sugar
1 teaspoon salt
2 limes, juice of
olive oil
2 cups of thick coconut cream
3/4 cup desiccated coconut
4 bay leaves

Steps:

Marinate the chicken in the sugar and lime juice for at least 2 hours.
In a food processor or blender mix the Chilies, garlic, onion, lemon grass, galangal, and paprika until they form a smooth paste.
In a large saucepan fry the chicken in a tablespoon of oil slowly on a medium heat and pour in the sugar and lime marinade, the sugar will cause the chicken to brown quickly so be careful not to let it burn, cook the chicken on all sides to seal it. When the chicken is done put it in a large casserole dish and using the same frying pan fry the spice mix for 3 or 4 minutes with a teaspoon of oil.
Mix the desiccated coconut into 2 cups of boiling water and stir it until the water turns cloudy, add this and the coconut milk to the spices and bay leaves then bring to the boil.
Pour the liquid over the chicken and cover then bake for 1 hour. When its done remove the chicken and pour the sauce into a frying pan and boil for 5-10 minutes until it has reduced and become very thick, If its to spicy add a little milk and then pour over the chicken, Serve with rice or boiled potatoes.

Nutrition Facts : Calories 654.5, Fat 43.8, SaturatedFat 30.8, Cholesterol 118.3, Sodium 819.5, Carbohydrate 36, Fiber 5.6, Sugar 26.3, Protein 34.2

AYAM PANGGANG (BARBECUED SPICY CHICKEN)

Ayam Panggang (Barbecued Spicy Chicken) image

Make and share this Ayam Panggang (Barbecued Spicy Chicken) recipe from Food.com.

Provided by joc_tan88

Categories Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

10 chicken wings or 10 whole chicken legs
2 garlic cloves
2 1/2 cm gingerroot
1 tablespoon lime juice, preferably from small round limes (limau kesturi)
1/2 teaspoon salt
5 -10 chilli padi chilies
25 red chilies
15 shallots
10 garlic cloves
2 tomatoes
2 tablespoons oil
4 tablespoons lime juice, preferably from small round limes (limau kesturi)
1 tablespoon sugar
salt and pepper

Steps:

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.
Hint: The spice paste can be prepared several hours in advance.

Nutrition Facts : Calories 562.5, Fat 28, SaturatedFat 6.5, Cholesterol 94.3, Sodium 423.4, Carbohydrate 52.9, Fiber 6.1, Sugar 22.9, Protein 31.9

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