Indonesian Spicy Chicken Barbeque Ayam Bakar Pedas 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.

SPICY FRIED CHICKEN (AYAM GORENG PEDAS)

Steps:

• Combine the 1st 5 ingredients in a bowl and rub the mixture over the chicken, cover and refrigerate for at least 1 hour.
• Heat the oil in a heavy based pan and add the chicken in 2 batches, cook, turning occasionally until well browned all over, drain on paper towels.
• Blend or process nuts until finely chopped.
• Return the chicken to the pan and add the nuts and chillies, cook stirring for about 1 minute.
• Add the water and cauliflower, simmer covered for about 15 mins until chicken is tender.
• Add peas and tomatoes, cook stirring gently until peas are just soft.
• Just before serving top with the eggs.

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.

INDONESIAN CHICKEN KEBABS (SATé AYAM, BUMBU SATé)

Steps:

• PREPARE THE CHICKEN: Remove the tendon from each chicken breast half. Separate the fillet from each breast by lifting the end of the fillet and pulling it toward you. With a chef's knife, cut each fillet in half lengthwise. Cut each breast into 7 thin strips on the diagonal, the same size as the strips of fillet.
• Finely chop the shallots and garlic. Put all the marinade ingredients in a large bowl. Mix together with a metal spoon.
• Add the chicken strips and mix until well coated. Cover with plastic wrap and refrigerate at least 3 hours or up to 12.
• MAKE THE PEANUT SAUCE: Heat the oil in a frying pan. Add the peanuts and cook, stirring constantly, until browned, 3-5 minutes. Transfer the peanuts to a food processor.
• Cut the onion into pieces and add to the food processor with the garlic, hot pepper flakes, ginger, brown sugar and lemon juice. Puree the mixture until very smooth, scraping the bowl with the spatula as necessary.
• Blend in the hot water, adding enough to make a pourable sauce that coats he back of a spoon. Transfer the sauce to a saucepan, heat to boiling, and simmer 2 minutes, stirring constantly. Take care as the sauce will easily scorch. Season to taste. Remove from heat and keep warm.
• PREPARE AND COOK THE KEBABS. About 30 minutes before cooking, soak bamboo skewers. Heat the broiler. Thread the chicken strips onto the skewers accordion-style, using three strips per skewer and slightly twisting the strips as you thread them. Brush the broiler rack with oil. Arrange the chicken kebabs on the rack.
• Broil the kebabs 2-3 inches from the heat until the chicken is browned, 2-3 minutes. Turn and brown the other side 2-3 minutes.
• Arrange the kebabs on individual plates and serve with the warm peanut sauce. Accompany with a rice pilaf for a more substantial meal.