RECIPES OF INDONESIA

Ingredients

1 1/4 kg

1 cup

1/2 cup

3 tbsp

Whole chicken

Freshly squeezed lime juice

14

26 cloves

2 1/2 cm

4 cm

10

12 cm

4 tbsp

4 tbsp

2 stalks

2

2 large

Shallots (peeled)

Garlic (peeled)

Kencur root (peeled and chopped)

Laos (peeled and chopped)

Candlenuts

Fresh turmeric (peeled and chopped) (or 5 tsp powder)

Palm sugar (chopped)

Vegetable oil

Lemongrass (bruised)

Salam leaves

Red chilies, sliced

4 tbsp

15

10 cloves

14 large

2 medium

2 tsp

2 tsp

Oil

Shallots (peeled and sliced )

Garlic (peeled and sliced)

Red chilies (seeds removed and sliced)

Tomatoes (cut in wedges)

Roasted dried shrimp paste

Freshly squeezed limejuice

Salt to taste

1. To prepare spice paste for chicken, put shallots, garlic, kencur, laos, candlenuts, turmeric and palm sugar into a food processor and grind coarsely

2. Heat oil and fry all ingredients until very hot, stirring frequently, until the marinade changes to a golden color and allow spice paste for chicken to cool before using

3. To prepare sambal tomat, heat oil in a heavy saucepan or wok

4. Add shallots and garlic and sauté 5 minutes over low heat

5. Add chilies and sauté another 5 minutes, then add tomatoes and shrimp paste and simmer for another 10 minutes then add limejuice

6. Put all ingredients in a food processor and puree coarsely

7. Season to taste with salt and allow sambal tomat to cool before using

8. Rub the chicken outside and inside with the spice paste

9. Place on wire rack in oven and roast at 350 F (180 C) until done

10. When cool remove and discard the skin

11. Remove meat from bones and shred by hand into fine strips

12. Combine the chicken strips with the remaining ingredients

13. Mix well and season to taste

14. Serve at room temperature