Recipe for Ayam Golek (English Version)

Hello again.. here's my special entry about my previous post. For those who are not familliar with the terms of Ayam Golek, the original Ayam Golek is actually a dish of wood-fire broiled chicken dressed with sweet coconut gravy, which is very famous in the East of Peninsular Malaysia. And here I'd like to share my personal recipe of Ayam Golek, which I changed a bit the style of cooking. It is really tasty, and not-so-difficult to try.

Ingredients

1.5kg cleaned chicken parts (you may cut it in smaller pieces, just use the whole part)

Ingredient A

2 stalks of lemongrass

1 inch ginger

1 inch galangal lengkuas 1 inci

1 tsp turmeric powder (or 1/2 inch fresh turmeric)

1 pc candlenut

5 pcs garlic

2 pcs white onions

Ingredient B

2 tbs pre-blended dried chillies (chilli paste)

1 tsp chilli powder

200ml coconut milk

salt and sugar to taste

1 tsb fresh tamarind mixed with 1/2 cup warm water, take only the juice (or approx 2 tbs tamarind juice mixed with 1/3 cup warm water)

Methods

1. blend finely Ingredient A, with half portion of tamarind mix juice.

2. saute the blended Ingredient A with the chilli paste and chilli powder for about 3 minutes with medium heat, and then insert the balance of tamarind juice and coconut milk. let it boil for a while. stir occasionally. put some salt and sugar to taste.

3. once boiled for at least 2 minutes, lower the heat, and put in the chicken parts and let it cook for a while.

4. once the chicken is almost cooked, turn off the heat, and let it cool for a while. you may then roast the chicken in oven, or griller, or in BBQ style, by laying it piece by piece on top of the tray, or you may insert a skewer into each part of the chicken before roasting them, so they'll be much presentable. I roasted the chicken parts with oven (preheated 280 degree) using top and below heat in about 30 minutes.

5. don't forget to turn the chicken up and down after 15 minutes, so the chicken would cook thoroughly. once a while, re-coat the chicken with the extra gravy to prevent it from being too dry.

6. serve warm the chicken with the extra gravy on top of it. taste really good to accompany a warmly cooked rice.

try it, highly recommended, and good luck! please drop a comment for those who already tried the recipe.. thank you!