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Ajam Panggang (Indonesian Barbecued Chicken)
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
3 x ca. 450 gBroiler chicken
1 TasseKecap (or ketjap) manis*
Garlic cloves peeled and mashed
2 Esslöffellime juice fresh
1/2 TasseMelted, unsalted butter
1/2 Teelöffelginger fresh, grated
1 TeelöffelSambal oelek**
1 PackungKroepoek oedang***
 Cornstarch to thicken marinade for sauce
die Zubereitung:

*Sweet soy sauce.

**Hot pepper sauce.

***Shrimp puffs.

Vietnamese and Indonesian specialty stores. is good with Nasi Goreng (fried rice).

Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours at room temperature, stirring occasionally. Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce).

Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as needed. If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.)

Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired. Serve with shrimp puffs on the side. For these, simply deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on paper towels. The chips will puff up as soon as they hit the fat.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 57. Isbn 0-88862-788-2. Electronic format by Cathy Harned.

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