AYAM PANGGANG

Ingredients
Half chicken, cut into 4 or 5 pieces
750 ml water
Spice Paste :
5 shallots or 1 medium red onion
3 cloves of garlic
2 birds eyes chillies (optional, depend how spicy you want to)
3 or 4 big red chillies, seeded (optional, if you dont have it, you can use 2
tablespoons of paprika powder)
5 candlenuts
1 tablespoon coriander
2 cm of ginger
2 cm of kencur
1 teaspoon cumin
1 tablespoon turmeric powder
1 teaspoon galangal powder (laos/lengkuas)
1 stalk of lemongrass
3 lime kaffir leaves
Salt and sugar to taste
Directions
1. Cook the chicken into boiling water. When it cooks, take out from the broth and
set aside.
2. Blend or grind all the ingredients for spice paste, except lemongrass and kaffir
lime leafs.
3. Heat the oil and saut the spice paste with lemongrass and kaffir lime leaves.
Add a little of water and cook about 5 or 6 minutes (or until the water absorbed).
If the sauce is not salty, add more salt. And if its too spicy, you can add more
sugar to reduce it.
4. Prepare the grill to grill the chicken. First grill the Chicken both sides, then
season with the sauce and continue grilling. Do not use all the sauce.
5. When its done, season with the rest of the sauce. Serve it with warm plain rice
(nasi putih) and cucumber.