Ingredients:
- 10 candlenuts, crushed
- ¾ cup thin-sliced shallots
- 3 cloves garlic, sliced
- ½ teaspoon ground cumin
- 2 teaspoons coriander
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ teaspoon shrimp (sauce) paste
- 2½ cups coconut milk
- One whole 3½-pound chicken, split
open and flattened out
- 5 pieces of jeruk purut, or 5 square
inches of lemon peel
- 3 salam leaves (Indian bay leaves)
- 3 pieces of laos (galanggal)
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Instructions:
- Blend the candlenut, shallots,
garlic, cumin, coriander, sugar, salt, shrimp paste and ½ cup of the coconut milk to a
smooth paste.
- Broil the chicken for five minutes
on each side.
- Put the spice paste in a wok or
large frying pan, and add the balance of the coconut milk, the jeruk purut, salam and
laos. Bring to a boil, add the chicken and cook in the sauce for twenty minutes, basting
frequently. When done, the sauce will have almost completely evaporated.
- Return the chicken, skin side up,
and the balance of tile sauce to the broiler and broil for ten minutes, or until the
chicken is brown and crispy. Serve hot.
Makes 6 servings, with other
dishes. |
