Ayam Bakar Sambal Pelecing (Grilled Chicken with Pelecing Chili Sauce)

Akper waikabubak    Monday, August 05, 2019    Ayam Bakar Sambal Pelecing (Grilled Chicken with Pelecing Chili Sauce)    Comment   

This Spicy Chicken Dish Recipe is adapted from "The Bali Cookbook: Over 100 Delicious Recipes from Bali's Most Famous Chef"







Ingredients

• 1 chicken, about 2 3/4pounds
• 4 tablespoons vegetable oil
• Salt
• 3/4 cup sambal pelecing (recipe follows)

Directions

1. Cut the chicken in half lengthways and rub both halves with 2 tablespoons oil and some salt.
2. Grill the chicken 3/4 cooked.
3. Fry the chicken until fully cooked.
4. Place the chicken on a dish.
5. Heat the remainder of the oil in a wok and fry the sambal pelecing for about 3 minutes.
6. Mix the cooked chicken with the sambal.
7. Serve with rice.

Sambal Pelecing (Pelecing Chili Sauce)


Ingredients

• 2 medium shallots, peeled
• 5 garlic cloves, peeled
• About 3/4cup long red chiles, destemmed
• About 30 thai chiles, de-stemmed
• 1 beefsteak tomato
• 1 teaspoon roasted dried shrimp paste
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 2 tablespoons vegetable oil
• Juice of 2 kaffir limes

Directions

1. Blanch the shallots, garlic and chiles for 1 minute in boiling, salted water.
2. Drain.
3. Chop them with the tomato into small pieces and transfer everything to a mortar.
4. Add the shrimp paste, salt and sugar, and pound to a fine paste.
5. Heat the oil in a wok, and fry the sambal.
6. Just before serving, sprinkle the lime juice over the sambal.

The recipe is adapted from "The Bali Cookbook," by Lonny Gerungan

Image source:
http://www.geocities.com/claudie_lum/Ayam/pelecing_ayam.htm