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. 😊. Make a side dish of TUMISAN. ( Indonesian stir fry vegetables) and you are sorted for a comfort meal. Try and use thigh pieces of chicken, with or without the skin.
THE PASTE.. (A)
- 10 candle nuts.. Lightly sautéed.
- 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’s completely dry.
- Now..
In a bowl, take about 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 chilli Sambal, 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.. Mrs Devina. I have just tweaked it a little.
