GRILLED LEMONGRASS CHICKEN WITH LEMONGRASS SWEET CHILLI SAUCE (GAI YANG DTAKRAI)

If you like the aromatic of lemongrass, you should try this dish! Seriously. My hubby doesn't really into lemongrass, but when he tried this dish he likes it a lot.
Both chicken and the sauce are having lemongrass aromatic.



There are 2 kind of grilled lemongrass chicken. One is Vietnamese style and the other is Thai style. And I made the Thai style this time. The original name of this dish is Gai Yang Dtakrai (please correct me if I am wrong).

I love Thai foods, might be because Thai food's ingredients are similar with Indonesian food's ingredients. And plus, I love the combination of sweet and sour which is a common taste in Thai foods.

Better I stop talking and let's try this yummy grilled chicken :).....



Grilled Lemongrass Chicken with Lemongrass Sweet Chilli Sauce

Ingredients:
7 pieces chicken - legs and thighs, rinse and pat dry

Marinade Sauce:
2 stalks of lemongrass, finely minced the white part only (I used food processor to mince it)
1/4 cup fish sauce
1/4 cup shaoxing wine
4 tbsps soy sauce
5 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
1 tsp galangal powder
1 tbsp blackpepper
1 tsp dried crushed chilli
3 tbsps brown sugar

Lemongrass Sweet Chilli Sauce:
1-1/2 stalks of lemongrass, finely minced the white part only (I used food processor to mince it)
4 cloves garlic, minced
4 tbsps shaoxing wine
1/4 cup fish sauce
3/4 cup rice vinegar
3/4 cup brown sugar
1 tbsp dried crushed chilli (you can reduce it if you dislike too spicy)
1/2 cup water
2 to 3 tbsp tapioca starch solution

Preparation:
For the Marinade Sauce:
Mix all ingredients. Put chicken in the ziplock bag and pour the marinade sauce over the chicken. Make sure all chickens are soaked in the sauce. Keep it in the refrigerator for at least 8 hours. Alot better if you marinate it for overnight.

For the Lemongrass Sweet Chilli Sauce:
Mix all ingredients except the tapioca starch solution. Boil it over high heat. Once the sauce is boiling, pour in the tapioca starch solution. Keep stirring until the sauce is thicken. Let it cool before you serve it.

Brush the grill pan with olive oil. Preheat it over high heat. Place the chicken on the grill pan. Reduce the heat into medium heat. Grill and brush the chicken with the marinade sauce. Grill it until both sides are browned.

-OR-

Preheat the oven over 375F.
Put the marinated chicken on the baking dish. Cover it with alumunium foil. Bake it for an hour. Don't forget to brush the chicken with the marinate sauce every 15 minutes. Uncover the chicken. Brush the chicken with the marinate sauce. Bake it for another 20 minutes.

Pour the sauce over the chicken when it is ready to serve.

BBQ OXTAIL

I know....I know....no one barbecued the oxtail before. But let me tell you the 'backscene' why I made it :).

I have plenty of oxtail, and got bored with oxtail soup :(. What should I do with those oxtails?!

Think, think and think! For some reason, I kept thinking that oxtail can be cook with soup only, and it is Indonesian food! So, my brain kept thinking that I should find any "Indonesian" spices to make this oxtail.

Suddenly, I remember when I was in Jakarta, I ate this Indonesian (Makassar) style grilled ribs. And they are so good! And at that time, Konro Karebosi is the only restaurant which is sold this yummy grilled ribs. But, I bet there are plenty of restaurant sold this Makassar style grilled ribs now.



So, from that memories of eating grilled ribs with my mom and siblings, I got an idea to make BBQ Oxtail :). Luckily, I have all the ingredients that I need to make my BBQ Oxtail :).

And, I'm so happy because it turned out so good. It is very tangy. Even when I grilled it, I smelled the tanginess already. It is a good choice if you are bored with oxtail soup!



BBQ Oxtail

Ingredients:
4 big pieces oxtail, trimmed
Vegetable oil for frying

Flour Mixture:
1/3 cup all-purpose flour
1/2 tbsp nutmeg
1 tsp garlic salt
1 tsp black pepper
1/2 tsp dried basil

BBQ Sauce:
3 cloves garlic, minced
2 cloves shallot, minced
1 yellow onion, sliced
1 inch ginger root, minced
1-1/2 jalapeno, minced (you can add or reduce the jalapeno as you like)
1 tsp nutmeg
1/4 cup ketchup
4 tbsps worcestershire sauce
2 tbsps cider vinegar
1/2 cup brown sugar
3 tbsps rice cooking wine
1 tbsp tabasco
1/2 lemon, squeezed
50 ml water
Salt and blackpepper, to taste

Preparation:
1. Heat the oil over medium high heat.
2. Combine the flour mixture. Dredge the oxtails in the flour mixture. Shake off the excess flour.
3. Fry the floured oxtails into the hot oil until the sides are browned and crispy look. Remove from the pan. Set aside.
4. Transfer the oil and excess fat from the pan. Add 3 tbsps olive oil into the pan. Stir in garlic, shallot, onion and ginger until the onion is caramelized. Add in ketchup, worcestershire sauce, cider vinegar, brown sugar, rice cooking wine, tabasco, lemon juice, water, salt and black pepper. Let it slightly boiled.
5. Put the oxtails into the sauce. Coat it up with the sauce. Turn down the heat to low heat. Cover the pan. Let it simmer for 2.5 hours or until you can easily pull the meat off from the bone with fork. Don't forget to turn the oxtails once in a while.
6. Remove the oxtails from the sauce. And grill it on a griller (you can use char-griller, BBQ-griller, any griller will works). Grill it until just enough to have a bit burnt texture. Don't forget to brush it with the sauce while you grill it. If you don't have a griller, you can broil it in the oven. Broil it for 2 to 3 minutes each sides or until there is a bit burnt texture on the oxtails. Or, you can use a non-stick pan and panbroil it until both sides have burnt texture.
7. Serve it with the BBQ sauce and warm brown rice. Yummmm!

TAKOYAKI

Got a chance to make it few days ago after I bought the grill. My first experience with takoyaki was when I visited Singapore. There were a food court stall sold takoyaki at Takashimaya Food Court, and for me, until now, the best takoyaki ever is the one sold at Takashimaya which is unfortunately Singapore becomes a very very far country to visit now :(. Therefore, I tried to make my homemade takoyaki since I can't find takoyaki shops in my neighborhood yet.

The difficulties I found are when the time for the takoyaki to be turned over. Tho when I saw the demonstration in youtube I told myself, "ah it's piece of cake!" *too arrogant huh!?*.

However, after the second round making this takoyaki, I'm getting smoother and my takoyaki are nice round looking :).

I'm really happy with my takoyaki, but my hubby dislike it because I put octopus in it. Yea, he is a big enemy of octopus, squid, clams....you name it. He said, "It just like I'm eating a rubber!". Dang.....I am octopus and squid fan :(. Oh well, there must be a sacrifice rite ;).

Got the recipe from Bento.com and this recipe is really recommended! :)



Takoyaki

Ingredients:
200g chopped boiled octopus
Cooking oil for brushing
Benishoga (pickled ginger), bonito flakes and chopped scallions (to taste)

For Batter:
450cc water
1 piece konbu (kelp), 10cm square
15g powdered katsuo-bushi (shaved dried bonito)
200g flour
2 eggs

For Sauce:
Mayonnaise (I prefer Kewpie brand)
Bulldog Tenkatsu Sauce

Directions:
For Batter:
Clean the konbu by wiping it lightly with a cloth. Cut it into 2 cm length.
In a saucepan, combine the water and konbu, and cook uncovered over low heat. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color. Add shaved katsuobushi (bonito flakes) to the water as it starts to boil. After the liquid has been boiling a minute or two, turn off the heat.
Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink.
Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.

For Takoyaki:
Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed.

1. Oil the takoyaki pan.
2. Pour in the batter.
3. Add pieces of chopped octopus to each cup.
4. Add pickled ginger, chopped scallion and bonito flakes, to taste.
5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.
6. Remove from the pan and serve with bulldog sauce, mayonnaise and sprinkle it with bonito flakes.

Or, you can see this steps of how to make takoyaki.

KIELBASA IN BRAIDED BREAD

This bread reminds me to a bakery shop in Jakarta. They sold braided sausage bread where other bakeries sold a classic sausage bread. Usually, I made the classic sausage bread (aka pig in the blanket), but this time, I tried to make the fancy sausage bread.

Since the fancy sausage bread is unusual, so I tried hard to find the way how they made it. And I saw ci Stella's blog which is posting this braided sausage bread, but unfortunately, she didn't post the steps of braiding. I asked her and she replied me, but I still can't picture it well.

At last, I made it based on 6 strands braided bread and insert the sausage pieces in the braided bread, and the result was not bad at all, tho it is not as nice as ci Stella's braided sausage bread.

For the bread, I used soft bread recipe from NCC which is became my favorite bread recipe. And, for the sausage, I made Polish-Type sausage or also known as Kielbasa. Originally this sausage is made of pork and beef mix, but I made it of beef only, and spicy ;). It tasted good tho :).

Let me share it with you...

Braided Sausage Bread

Yield: 4 big size sausage bread

Ingredients:
1 soft bread recipe

For Kielbasa:
3/4 lb beef sirloin
1/4 lb beef chuck
1 tsp salt
1 tsp sugar
1/4 tsp mustard powder
1/8 tsp ground white pepper
1/2 tsp marjoram
1/8 tsp nutmeg
1/2 tsp garlic powder
1 tbsp chilli flakes, optional (skip it if you dislike spicy)

Egg Wash:
1 egg yolk
3 tbsps milk (or evaporated milk)

Directions:
For the kielbasa:
Cut meat into small cube, freeze it until a half frozen.
Mix all spices, toss it into the meats. Grind with coarse (1/4-inch) grinder plate. After all meats are grinded, mix the meat mixture using paddle attachmentfor for approx.3 minutes.
Using sausage stuffer, stuff the meats into sausage casings. After that, simmer in 180F water for 15 minutes.
Pan fry the sausage until both sides are brown. Slice it into 1/2 cm wide. Set aside.

For the braided bread:
Weigh dough 30 gr each, and shape it into a small ball shape. Make strand from the small ball dough. Braid it base on 6 strands braided bread. Please go to this link for the braiding steps.
Insert sausage pieces all over the braided bread. Brush it with egg wash. Then, bake it into preheated 350`F oven for 20 to 30 minutes or until the breads are brown.

AYAM KALASAN

Chatting with my long-lost-friend Selly did result homemade food! That's cool, isn't that? We really sound like 'emak2' :).

One day, she made ayam kalasan based on her mom's recipe, and shared the recipe to me. And I am too happy to not make it, because I loved ayam kalasan since I was a little girl.

The taste is really good *to me, a lot better than the one which sold at Indonesian resto here. No offend tho*. Just reminds me to those old days when I lived with my parents and siblings...... *miss you alot guys!*
This time, I tried to bake it instead of fry it. Think, bake is alot healthier than fry, isn't it? ;)

Ayam Kalasan
Source: Selly

Ingredients:
A whole chicken, rinse and cut into 8 pieces
1 log of Indonesian palm sugar
4 pieces of bay leaves
2 cm of galangal, smashed
500 cc of coconut milk
Salt and pepper, to taste

Spice paste:
7 cloves shallots
5 cloves garlic
3 pieces candlenut
1-1/2 tsp cumin powder

Directions:
Boil coconut milk, Indonesian palm sugar, bay leaves, galangal, spice paste, season with salt and pepper, to taste. Add in the chicken, stir well. Bring to simmer until the coconut milk is reduced *thick-alike*.
Separate the chicken from the coconut milk. Place the chicken in a baking sheet. Bake it in the preheated 350`F oven until golden brown. Serve it with yellow saffron rice and sambal bajak.



Sambal Bajak ala Ayam Kalasan

Ingredients:
3 tbsps sambal oelek
3 cloves shallots
2 cloves garlic
1 tomato
1/2 tsp belachan
Salt and sugar, to taste

Directions:
Boil the tomato, then pasted with pestle&mortar together with the rest of ingredients. Bring to simmer the chilli paste, then add in the remaining coconut milk from the ayam kalasan. Simmering until the chilli produced oil.

ITALIAN SAUSAGE

It's been ages I want to make homemade sausage. Unfortunately, it is not easy to find sausage casing here *or I dunno where to buy it*, until few days ago, my hubby found it at a butcher store.

This is my second attempt to make homemade sausage. My first attempt, I used pork leg without casing. And, yesterday, I used pork butt with casing. For some reason, I like pork leg more than pork butt (the original recipe is using pork shoulder). The sausage texture is little bit different. Both are good tho :).

And for me there is nothing best than a homemade sausage :)

Italian Sausage

Ingredients:
3 lbs pork shoulder, cut into 1-inch cubes (Belzy -- choose the pork with 85% fat to avoid dry sausage)
4 tsps crushed fennel
2 tsps ground coriander
2 tsps crushed red chilli flakes
1 tbsp kosher salt
1 tsps fresh ground blackpepper
Sausage casings

Directions:
Toss together pork with spices and salt in a large bowl or ziplock bag. Cover and refrigerate for at least 4 hours.
Using a 1/4-inch meat grinder, grind the pork mixture. It's ready to use.

NOTE: if you use ground meat, combine the spices with 2 tbsps water first, then toss the ground meat with spices mixture.

BEBEK BETUTU (BALINESE STYLE DUCK IN BANANA LEAF)

It's known as Balinese dish, but please correct me if I'm wrong, because my friend told me that bebek betutu is from Java.

This is my first duck cooked by myself, not because I am not a fan of duck but the reason why I don't feel want to cook duck because duck has funny smell. But, since my hubby bought a duck and he wants to eat duck, so I googled how to cook delicious duck, and I found this Balinese style duck.

And.......voilaaaa.....it was so delicious, I put lots of herbs so the funny smell of the duck was gone!! My hubby loved it so much, but we decided will not cook duck too often, because duck has more fat than meat :(.

However, this Balinese style duck is worthed to try, the recipe is quite simple. It needs variety of herbs tho.

Bebek Betutu (Balinese Style Duck in Banana Leaf)

Ingredients:

1 whole duck

50 ml canola oil

5 stalks of lemongrass, thinly sliced

3 cm of ginger, smashed

3 sheets of banana leafs

Spice Paste:

150 gr shallots

100 gr garlics

5 pieces of candlenuts

5 cm of turmeric (Belzy - I used 1 tsp of turmeric powder)

1 tsp of pepper

7 pieces of bird's eye chilli

1 tbsp of coriander

1 tbsp Indonesian shrimp paste

Salt to taste

Direction:

Spread the spice paste all over *inside and outside* the duck. Let it rest for 20 minutes. Wrap it with prepared banana leaves. Steam it for 1 hour until the spices absorbed.

Preheat the oven at 350`F (180`C), then place the duck in the oven, and let it baked for 1 hour, or until the duck skin changed to golden brown. Dish it out.

Serving: cut it into pieces before served.

SATE PENTUL

Haaaa.........kali ini gue nyoba bikin sate pentul. Gara2nya ngeliat di blog nya Indonesian Food ada sate pentul, diliat dari gambarnya lucu juga nih, sate kok mentul2 gini. Nah, berhubung gue belom perna nyoba gimana rasanya, jadi tertarik buat bikin sate pentul ini. Tapi sayangnya di blog tersebut kagak ada resepnya, so mule lah gue ngandelin Mr. Google dan kluarlah smua website dan blog2 yang ada sate pentul-nya.

Akhire, dengan mix and match dari beberapa resep (yang rata2 memakai saus kacang sebagai dressing-nya), kali ini gue bikin sate pentul khas sendiri deh alias kagak pake saus kacang, plus menambah kurangi bumbu2 dari resep2 yang ada (sesuai dengan persediaan bumbu dapur gue juga sih :)). Hasilnya, lumayan enak tapi jujur aja gue ga terlalu suka banget. Hubby gue juga sama-nya deh ama gue, dia ga gitu suka ama sate pentul ini. Buat dia, sate padang is the best...hehehe....

Mungkin, nanti gue coba bikin pake saus kacang nya deh siapa tau jadi jauh lebih sedep dibandingin cuma makan satenya doang.

Ok dehhh.....mending skarang share resepnya aja yah, cara buatnya guampangggg banget......Enjoy!

Sate Pentul

Bahan:

3 lembar daging ayam fillet, cincang

1 butir putih telur

3 ikat daun bawang, cincang

20 tusuk sate (tusuk sate di dobel 2 lalu bungkus dengan alumunium foil)

2 sdm tepung tapioka

Bumbu Halus:

5 butir bawang putih

2 sdm sambal oelek

1/4 batang sereh

1/2 sdt kunyit bubuk

1 sdt jintan

1/2 sdt pala bubuk

1/2 sdt garam

1/2 sdt gula

1/2 sdt lada

Cara Membuat:

Campur daging ayam cincang, bumbu halus, putih telur, tepung tapioka dan daun bawang, aduk rata.

Lilitkan adonan daging di tusuk sate. Kemudian panggang di atas wajan yang sudah di olesi minyak (atau bisa juga memakai BBQ grill), panggang hingga matang.

Angkat dan sajikan hangat.

SATE PADANG

Whewwww.........ternyata bisa ikutan Masbar bulan ini. Pas baca menu nyate untuk masbar bulan ini, gue sempet mikir ga ikutan, soalnya baru beberapa minggu lalu gue nyate plus skarang udaranya lagi puanassss buanget......jadi agak2 males manggang2 yang pastinya menambah hawa panas di rumah gue.... hehehehe.....

Tapi ternyata oh ternyata......minggu lalu hubby gue beli daging sapi ampe 15 pounds.....secara uda lama banget gue kagak masak en makan daging sapi (kan critanya lagi mo idup sehat, tapi kok lama2 bosen juga yah makanin ikan en udang....akhir2 ini nambah ayam....huehehehe). Trus, gue pikir2 mo diapain aja yah ini daging sapi.....dannnnn pas kebetulan gue lagi liat2 resep di internet ehhhhhhh ngeliat sate padang.....uihhhhh langsung gue semangat pengen bikin sate padang...hihiih....abis uda brapa taon nih gue puasa makan sate padang (mo nyari di mana juga sate padang di sini).

Akhire dengan semangat baja....(cieee...lebay banget ga sehhh), langsung gue siapin bahan2 buat bikin sate padang ini. Untuk resepnya, gue nemu banyak banget ibu2 yang bikin sate padang, akhire gue mix and match lagi deh dari beberapa resep disesuaikan ama bahan2 yang gue punya.

Trusssss.....saking pengen makan sate padang komplit sama lontongnya, gue bikin juga skalian ama lontongnya yang resepnya gue ambil dari sexy chef. Enak lohhhh lontong-nya mbak Rieke ini, patut dicoba :).

Meski agak2 gempor bikin sate padang komplit, tapi rasanya puasssss banget pas hubby gue bilang enak dan dia makan banyak banget :), pastinya gue juga puas soalnya lidah gue ketemu ama si sate padang :)......

Akhir kata, halah.....buat emak2 pengurus Masbar, ini sate padang dari dapur kuwhhh...

Sate Padang

Bahan:

600 gram daging has sapi

1 liter air untuk merebus daging

1 sdt garam

Saus:
2 lb daun kunyit (optional -- gue ga pake soalnya ga ada daun kunyit di sini)

2 batang sereh, memarkan

3 cm lengkuas

6 lb daun jeruk

2 sdm air asam

4 sdm tepung beras

1 sdm tepung tapioka

275 ml air kaldu sapi (bekas rebusan daging sapi)

Bumbu halus:

2 sdm sambal oelek

1 sdm cabai bubuk

5 butir bawang merah

4 siung bawang putih

3 butir kemiri

2 cm jahe

1/2 sdt ketumbar

1 sdt jintan

1/2 sdt kunyit

1 sdm bubuk kari

1 sdt garam

Pelengkap:

Lontong/ketupat

Bawang goreng

Cara:

Rebus daging sapi sampai berubah warna atau setengah matang.

Tumis bumbu halus, lengkuas, daun jeruk dan sereh sampai harum. Masukkan daging sapi yang sudah direbus, aduk rata. Tambahkan air kaldu, masak hingga bumbu meresap dan daging empuk.

Pisahkan daging sapi yang sudah matang dari bumbunya. Tusukan daging sapi dengan tusukan sate. Lakukan sampai daging habis. Lalu panggang di atas wajan yang sudah diolesi minyak, panggang hingga matang sambil sesekali di olesi minyak (biar satenya tidak terlalu kering).

Saus: campurkan sisa bumbu, air kaldu, tepung beras dan tepung tapioka. Panaskan di atas api besar, aduk hingga bumbu sedikit mengental. Masukkan air asam, aduk hingga saus matang dan mengental.

Hidangkan bersama lontong dan bawang goreng.

Lontong

Bahan :

Beras secukupnya

Daun pisang secukupnya (kalau daunnya kaku coba dipanaskan diatas api kompor biar lemes, untuk lontong ini bagian hijau daun ada didalam).

Cara membuat :

Setelah beras dicuci bersih, rendam dulu kira2 30 menit.

Gulung daun dengan bagian hijau didalam, isi beras kegulungan tersebut

Isi hanya setengah bagian dari keseluruhan panjang lontong.

Susun lontong didasar panci, isi panci dengan air hingga terendam lontong2 tsb

Masak kira2 1 jam setelah desis baru matikan api, dilihat kalau belum matang bisa diteruskan memasak lagi hingga matang.

SATE MANIS (SWEET SATAY)

Sate ayam ini gue bikin kemaren, berhubung kemaren cuaca agak mendung dan bikin pencahayaan buat sesi moto kagak bagus, jadi kemaren itu cuma keburu moto si goi cuon :). Jadi baru skarang deh gue bisa posting sate ayam ini :).

Sate ini beda loh ama sate yang dimakan pake bumbu kacang. Sate manis ini ga perlu dipakein bumbu (uda enak soale...:)). Resep sate manis ini gue dapet dari nyokap gue, dulu waktu kita smua masih komplit tinggal di satu rumah, nyokap sering banget bikin sate manis, tapiiii dulu nyokap bikinnya dari babi, kita sekeluarga hobi bener ama sate manis bikinan nyokap.

Kali ini gue bikinnya dari ayam, soale hubby gue ga gitu nge-fans ama daging babi, so mo ga mo gue ganti deh dagingnya, meski sih kalo gue bilang lebi enak yang dari daging babi, tapiii ayam juga lumayan kok.....enak juga :).

Oiya, kalo nyokap dulu manggang satenya pake panggangan gitu, yang model dikipas2. Kalo gue, berhubung gue agak2 males (kalo pake panggangan yang dikipas lama booooo....), jadi gue manggang di oven deh........Satu lagi info, jauh lebih enak kalo satenya dipanggang di panggangan manual (alias mesti ngipas2) dibanding manggang di oven, karena kalo manggang di oven, satenya jadi agak2 kering........So, buat yang mo bikin sate ...... silahkan milih yaaa mo pake oven apa panggangan biasa :).

Skarang mendingan kita nyate dulu yukkkkkk.....;)

SATE MANIS (SWEET SATAY)

Bahan:
1 kg daging babi khas dalam (bisa diganti ayam)
1 pak tusukan sate.

Bumbu halus:
5 siung bawang merah
4 siung bawang putih
1 sdm ketumbar (coriander)
3 butir kemiri (candlenut)
1 ruas lengkuas (galangal)
1 batang sereh (lemon grass)
1 buah gula merah (bisa diganti dengan gula pasir)
2 butir jeruk nipis ambil airnya
5 sdm kecap manis
Garam secukupnya

Cara membuat:
Cuci bersih daging babi/ayam, tiriskan, lalu potong kotak-kotak sedang, sisihkan
Haluskan semua bumbu (kecuali air jeruk nipis dan kecap manis)
Campur bumbu halus dengan daging yang sudah dipotong, dan campurkan pula air jeruk nipis dan kecap manis. Aduk rata.
Tusukan daging dengan tusukan sate sampai daging habis, kemudian rendam daging dengan sisa bumbu. Sisihkan. (persiapan bisa dilakukan sehari sebelumnya lalu simpan ke dalam lemari es)
Lumuri panggangan dengan minyak (atau bisa menggunakan oven), lalu bakar sate di atas api sedang hingga matang.

AYAM BAKAR SOLO

Hooooo....since this whole week my main menus are chicken, so I started find recipes for chicken from websites, also, I looked into my recipe's files. Ahaaa........I found the recipe of Ayam Bakar Solo (Solo Grilled Chicken). I remember, few months ago I made this food already, but that time my hubby dislike it cos its kinda sweet. So, this time I reduced the sugar, and I substituted some ingredients. Andddd..........it tasted better than last time (yeaaaa.....might be cos we are not a fan of sweet, so less sweet is better than too sweet :)).

So, let's try how's the taste of my Ayam Bakar Solo @ Belzy's Kitchen.....

Ayam Bakar Solo

Ingredients:

4 pieces of chicken thighs

3 tbsp vegetable oil

2 pieces of bay leaves

2 stems of lemongrass, smashed

5 tbsp palm sugar (I substituted it to 3 tbsp raw sugar, but it is ok to use brown sugar as well)

6 tbsp sweet soy sauce

3 tbsp tamarind juice

500 ml young coconut juice (or water + 3 tbsp honey; I substituted it to water only)

400 ml thick coconut milk

Spice Paste Ingredients:

10 cloves of shallots

6 cloves of garlic

2 cm turmeric (I substituted to 1 tsp turmeric powder)

2 cm fresh ginger

1-1/2 tsp ground coriander

2 cm galangal

Instructions:

Heat oil in a pan, stir fry spice paste until fragrant. Stir in chicken and remaining ingredients, stir well until the spices become sticky.

Turn heat off and let the chicken soaked in the spices over night, keep the chicken in the fridge until you want to grill it.

Grill chickens on the bbq grill (I used oven) until the chicken is cooked well. Don't forget to brush the chicken with the remaining spices.

Serve it hot.