Friday, 12 September 2008


From Y3K Recipes Issue No.9 – Nov/ Dec 2002)
Copyright of Y Three K Publisher. All rights reserved.

1 chicken (approx. 600g)

1 tsp ground black pepper corns
Salt to taste

Ingredient A:
Blend into a paste
25g galangal/ lengkuas
15g ginger
20g shallots
20g garlic
25g lemon grass/ serai

Sauce ingredient:
1 coconut (express santan approx 250ml)

Ingredient B: (blend into a paste)
50g galangal/ lengkuas
30g young ginger
50g shallots
25g garlic
50g lemon grass/ serai

Some sugar
Some salt

1. Wash and cut whole chicken. Open it flat.
2. Rub seasoning all over chicken. Add in ingredient A and marinate it for at least 1 hour. Roast the chicken in a pre-heated oven at 230 degrees celsius or grill it till cooked.
3. Sauce: Heat up 3 tbsps oil. Sauté ingredients B till fragrant. Add in coconut milk and sugar. Simmer till thick .
4. Serve roasted chicken with sauce.
Tips: Marinate chicken one day in advance to allow flavours to seep in. For domestic cooking, you can cut chicken into pieces and grill it over hot charcoal like satay. Baste meat occasionally with sauce. This emits a smoky flavour.

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