Pelalah Manuk/Ayam Khas Lombok (Spicy Bruised Chicken à La Lombok)


In Indonesian & English (the English version is below the recipe written in Indonesian)


Bahan

1 Ayam kampung muda & kecil (750-850 gr)-potong2 *4 Bawang putih, 1 st Lada, 2 cm Jahe, 1 Jeruk nipis150 ml Santan, 2 Daun salam, 2 Jeruk limau, Minyak5 cm Lengkuas & 1 Sereh-geprek, 1 st Garam

Haluskan:

4 Kemiri, 8 (80 gr) Bawang merah, 4 Bawang putih4 Cabai merah, 4 Cabai keriting/rawit, Garam1 st Terasi, 1 sm Gula jawa sisir, 2 cm Kencur


Cara membuatKerat potongan ayam di beberapa bagian daging yang tertebal. Haluskan bawang putih, jahe, lada & garam. Campurkan dengan air jeruk nipis lalu lumuri pada ayam. Diamkan 25-30 menit.Bakar/panggang ayam hingga 3/4 matang, angkat lalu geprek daging ayam hingga memar saja.Tumis bumbu halus, lengkuas, sereh & salam hingga wangi & matang. Tuangi santan, masak sambil diaduk2 sampai mendidih. Kecilkan api, masukkan ayam, aduk & masak hingga ayam matang. Kucuri air jeruk limau & aduk rata. Angkat, hidangkan dengan nasi & Beberuk Terong atau Pelecing Kangkung (klik pada link untuk resep2nya).* Ayam kecil dapat diganti dengan 800 gr fillet dada ayam atau setengah ayam biasa
Ingredients

1 Spring Chicken (750-850 gr)-cut *, 2 Kaffir lime4 Garlic cloves, 1 tsp Pepper, 2 cm Ginger, 1 tsp Salt5 cm Galangal & 1 Lemongrass-bruised, frying Oil150 ml Coconut milk, 2 Bay leaves, 1 Lime

Grind into a paste:

4 Candlenuts, 1 tbsp shaved Coconut sugar1 tsp Shrimp paste, 2 cm Lesser galangal4 Red chilies, 4 Cayenne peppers, Salt4 Garlic cloves, 8 (80 gr) Shallots


DirectionsMake some deep slashes on the chicken thickest part. Grind garlic, ginger, pepper & salt into a paste. Mix it with lime juice & then smear chicken with the mixture. Let it stand for 25-30 minutes.Grill the chicken until almost cooked. Remove them from the grill & then slightly bruise the meat.Sauté the spices paste, galangal, lemongrass & bay leaves until fragrant. Pour in the coconut milk; bring it to a boil. Stir it constantly. Reduce the heat to low. Add in the chicken & cook; stirring in between. After the chicken cooked, squeeze in kaffir lime juice. Serve the chicken with warm rice & Eggplant Salad or Spicy Vegetable Salad (click on the link for the recipes).* You could substitute the chicken with 800 gr chicken breast fillet or half a normal chicken.