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

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

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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