AYAM BAKAR KEMIRI.
PAN ROASTED CANDLENUT CHICKEN.
This is one dish which is made at least twice a month at home. The creaminess of ground candle nuts, the caramalisation of kecap manis, The Heat of the Sambal it’s served with, balance with herbed rice so well. A very easy dish to make and eat. š. Make a side dish of TUMISAN. ( Indonesian stir fry vegetables) and you areĀ sorted for a comfort meal.
Try and use thigh pieces of chicken, with or without the skin.
THE PASTE.. (A)
10 candle nuts.. Lightly sautƩed.
12 cloves garlic
6 shallots
2 cms fresh turmeric
1 inch pc ginger
1 tbsps coriander seeds, slightly roasted.
Grind the above ingredients with 1/4 cup oil.
Add 1/4 cup water if needed for a smoother paste.
Put this paste in a nonstick pan and cook on low fire till it’sĀ completely dry.
Now..
In a bowl, take aboutĀ 8 medium size chicken thigh on bone.
Add..
1/2 tbsp lime juice
1 tsp salt
1 tsp mushroom powder or msg(1/2 tsp)
1 tsp of black pepper powder.
1 tbsp oyster sauce.
Paste of candle nuts…( A)
Rub the chicken well, cover and keep aside for an hour.
Now take a non stick pan,
Put the chicken pieces along with the marinate and cook till 80 percent done, while flipping periodically.
Add about half cup water, mix and cover for few mins, till the water is almost finished, and chicken is cooked.
Now add 4 tbsps of kecap manis, 1 heaped tbsp of margarine.
Mix and cook till gravy is thick and coats the chicken. Serve with fresh chillie Sambal,Ā some cucumber, and white rice.
Finger licking good.
** in lieu of candle nuts maybe cashewnuts will do.
** if you don’t have kecap manis, try mixing soya sauce and honey together.
**This recipe is adapted from a local Indonesian you tube channel..Ā Mrs Devina.
I have just tweaked it a little.
ratisfusionkitchen 