Very glad that i tried this dish, it turned out really good. I havent tried cooking ayam golek other styles, other version so i cant tell the difference but if compared to the ayam percik Terengganu style, also another type of grilled spicy chicken, i think i like this even more. It uses a lot of onions in the gravy and together with the lemongrass and coconut milk , it makes a very tasty dish. If you cant really take hot, i would suggest you reduce the amount of dried chillies, to me i'm fine with this. I referred the recipe from Phong Hong's post here and she mentioned that she finds the sauce is a little sweet so i was very cautious about the sugar, i just added little by little. The gravy is delicious and as usual, most malaysians i believe will not forget our rice, so be sure to cook more rice unless you want to go on a diet. Also be prepared to use your fingers to eat the chicken unless you cut the chicken into bite sizes otherwise just break them apart and pick the flesh off them, finger licking good too! You will be forgiven for not practicing table manners ..at least for this dish..LOL!
|it may appear dry but it isnt really...|
|the meat is just nice and tender..keep basting the chicken with gravy a few times in the oven.|
Recipe ( from Phong Hong Bakes, adapted from the book Rasa Malaysia ) with some adjustments made
for marinating chicken
1 whole chicken, about 1.5kg ( i separated the wings and thighs and the rest cut into quarters )
1.5tbsp meat curry powder
3 small pieces asam gelugur/ tamarind pieces, soaked in hot water for 5 mins
200ml thick santan diluted with 150ml water
20 dried chillies
2 stalks lemongrass
1 thumbsize piece of ginger
1. Marinate the chicken with salt and turmeric powder for 15 minutes.
2.Mix blended ingredients, curry powder, asam gelugur, santan , sugar and salt in a small pot and simmer over low heat until thick. Turn off heat.
3.Grill chicken in oven until both sides are cooked. ( i grilled mine at 200C for 20mins ). Spoon the gravy onto chicken and continue to grill for 5 minutes. ( i reduced the temp to 180C , spoon the gravy over and grill for 5 minutes. After that, i continue to spoon the gravy again over chicken and grill for 10 minutes.Lastly , i brush the chicken with gravy and grill for another 10 minutes ) Note that i still have around 1/2 bowl of gravy left which i then use to further spoon over chicken upon serving.
I am submitting this post to Malaysian Food Fest ( Pahang Month) hosted by Wendyinkk of Table for 2 ...or more