AYAM BAKAR

INGREDIENT

• 500g whole chicken (boneless and butterfly)

SPICES RECIPE

Bumbu rujak

• 500g shallot

• 600g garlic

• 400g grilled turmeric

• 300g galangal slice

• 200g ginger

• 40g candle nut

• 200g curly chilli

• 400g red chilli, seedless

• 100g hot chilli

• 600g red tomato

Mix Recipe - Bumbu Rujak

• 1000g palm sugar

• 600g tamarind paste

• 2 pcs lemongrass, smashed

• 8 pcs bayleaf

• 8 pcs lime leaves

GRAVY RECIPE

Coconut gravy paste

• 110g shallot

• 75g garlic

• 65g red chilli, seedless

• 20g candle nut

• 10g turmeric, grilled

• 20g curly chilli

• 20g hot chilli

• 15g ginger

• 60g palm sugar

• 3 pcs daun salam

• 3 pcs daun jeruk

Coconut gravy

• 150g coconut gravy paste

• 600g chicken stock

• 40g coconut milk

Side Recipes

• 60g pumpkin shoots (blanch)

• 30g coconut gravy

• 55g sliced cucumber

• 5g basil leaf

• 5g fried curly chilli for garnish

• Chilli oil made of chilli paste

• Basil oil for garnish

• 50g chilli jam

• Crispy garlic chilli (soft shell crab)

• Powder soft shell

Basil oil :

• 100g basil leaves

• 200g salad oil

• 3g salt

Chili jam

• 65g dry chilli seedless (fried)

• 50g shallots

• 40g garlic

• 25g fried dried shrimp

• 5g shrimp paste toasted

• 125g palm sugar

• 60g white sugar

• 50g fish sauce tiparos

• 80g tamarind paste

• 80g salad oil

METHOD:

1. For the spices, blend all ingredients, then heat a pan add oil and sautée.

2. Prepare and add mix, continue to sautée until cooked.

3. Marinate baby chicken with 90g of rujak paste for one night, then grill with the charcoal grill.

4. Sautée until cooked.

5. Add remaining ingredients and season with salt and pepper. Reduce sauce then strain with chinois.

6. For the side, blanch basil leaves and ice bath. Blend with salad oil. Put aside for one night and then strain with chinois. 7. Heat a pan, add oil and sautéed shallot garlic then add remaining ingredients, then blend until smooth.