Shredded Chicken With Chilies and lime
Ayam Pelalah
Ingredients :
- 1 whole chicken, weighing about 1.2 - 1.5 kg brined for 12 hours- 150 ml chicken spice paste - 1/2 cup tomato sambal- 3 tbsp limejuice- 1 pinch salt to taste- 1 pinch black pepper to taste - 2 tbsp fried chili dressing- 3 tbsp fried shallots for garnish
Basting Mix :
1/2 cup Chicken spices paste
1/3 cup Coconut or vegetable oil
Preparation :
1. Ensure inside and outside of chicken is completely cleaned out, and thoroughly rinsed after brining. Dry with towel.
2. Season inside and outside ofa small amount of salt and pepper.
3. Rub the chicken outside and inside with 100 g spice paste.
4. Place chicken on wire rack in oven and roast at aroind 100°C to a center temperature of 65°C. Frequently basting chicken with a mixture of 1/2 coconut oil and 1/2 chicken spice paste.
5. Remove chicken from oven and allow to rest in warm place for 45 minutes.
6. Increase temperature of oven to a minimum of 220°C, return chicken and roast for 15 more minutes while frequently basting. ( this will crips up the skin and adding a delicious roast flavor )
7. Allow chicken cooling to room temperature.
8. When cool, remove and discard the skin. Remove meat from bones and shred by hand into fine strips.
9. combine chicken stripes with remaining ingredients. mox well and season to taste with salt, pepper , lime juice and lime zest.
10. serve at room temperature with steamed rice.
Spiced Tomato Sauce
Sambel Tomat
Ingredients :
- 100 ml coconut oil
- 100 g shallots, peeled and sliced
- 50 g gurlic, peeled and sliced
- 180 g large chili, seeled and sliced
- 180 g bird' eye chili, whole
- 3/4 tbsp dried shrimp paste , roasted
- 25 g palm sugar , chopped
- 375 g tomato, peeled and seeded
- 1/2 limejuice
- 1 pinch salt to taste
Preparation :
1. Heat oil in heavy saucepan; add shallots and garlic and saute until golden. add chilies and cuntinue to saute until chilies are soft.
2. add palm sugar and shrimp cake and continue to saute until sugar caramelizes. Finally add tomatoes and continue to saute until tomatoes are soft.
3. set aside and cool. grind in stone mortar ot puree coarsely in food processor.
4. season to taste with salt and lemon juice.
Note
Make sure cook all ingredints over high heat while continuously mixing. This will preserve nice rice color.
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