Indonesian Chilli Chicken Food

INDONESIAN SPICY CHICKEN BARBEQUE (AYAM BAKAR PEDAS)

Steps:

• Place shallots, red bell pepper, chile peppers, lemongrass, macadamia nuts, garlic, ginger, sugar, turmeric, and salt in a food processor. Pulse into a smooth spice paste.
• Heat oil in a large skillet over medium heat. Add spice paste; cook and stir until fragrant, 2 to 3 minutes. Add chicken legs and coconut milk to the skillet; stir well to make sure chicken is coated with sauce. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, about 40 minutes.
• Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.

EASY CHINESE CHILLI CHICKEN DRY

Steps:

• In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.
• Heat oil for deep frying in a deep pan or kadhai to the depth of 3/4 inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-6 minutes, turning once or twice till golden brown on both sides. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.
• In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 1/4 cup water and set aside.
• In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavor from the capsicum.
• Add the sauce to the chicken on high heat and toss well till the sauce coats the chicken. Stir fry for a minute or two and switch off the flame. Top with spring onions and serve immediately!

CHICKEN WITH CHILLI & LIME

Steps:

• Add the coriander to pestle and mortar and crush then add the rest of the spices and mix thoroughly. Rub the chicken with oil and rub in the spice mixture. Then rub the lime zest on top. Leave to one side.
• Add a little oil to a medium saucepan. Fry the onion and half the sliced garlic for a few minutes then add the chicken stock. Add the rice and cook per packet instructions. Add the kale about 5 minutes before the rice is cooked.
• Meanwhile heat a griddle pan and cook the chicken turning once. While cooking heat a little oil in a small saucepan and fry the rest of the garlic and all the chilli. After a few minutes add all the lime and lemon juice and cook on a high heat until thickened slightly then remove from the heat.
• Pile half the rice on each plate and place a chicken breast on each pile. Finish with half the chilli lime dressing on top and serve.

INDONESIAN-STYLE CHICKEN CURRY

Steps:

• Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
• Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
• Cook, stirring frequently, until fragrant, 5-7 minutes.
• Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
• Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
• Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
• Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
• Add the remaining coconut milk; cook for 2 minutes.
• Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.

SAMBAL GORENG TERASI

Steps:

• Soak the dried red chillies in a cup of boiling hot water (from the kettle).
• Then cut the fresh red chillies in big slices, roughly chop the tomatoes. Peel and cut the onions in big chunks. And peel the garlic.
• When the dried chillies are softened enough, and the water is cool enough to touch, cut the chillies in big chunks as well.
• Place all the chillies, the tomatoes, onions, garlic and the water from soaking the chillies in a blender or a food processor. Then blitz/ process the ingredients until you get a nice chilli smoothie :-).
• Put the blended chillies in a cooking pan. Then add the galangal, lemongrass, salam leaves, sugar, salt, Terasi/ Belacan and oil.
• Cook the chilli mixture at moderate-low heat until you get a nice thick chilli sauce with oil separated from the edges. It takes me about an hour to get the consistency that I want. So, do take care by checking and stirring the sambal mixture every now and again. To prevent it from burning at the bottom of the pan.

INDONESIAN CHILLI CHICKEN

Steps:

• Place garlic, chilli, ginger and onion in pan with oil and cook for 3 minutes or until fragrant.
• Add chicken breasts turning to cover with spices and lighlty browned.
• Pour coconut milk or evaporated milk oven chicken and simmer until chicken is tender approx.
• 15 minutes.
• Serve with rice.