The owner prepared the food from fresh ingredients everyday. His day started very early in the morning even before the sun rise, he went to the traditional markets, buy the ingredients, and then continue cooking the food, then at 10 a.m. when everything is ready, he and his workers started to serve the customers.
So by the opening everything would be ready from beef rendang to eggs curry, to head fish curry to potatoes fricadel, from fish to chicken, all warm and delicious.
This grilled chicken is better cooked with charcoal grill or barbecue grill I think. But I tried it with oven, baked it first and then switched to low grilled few minutes.
Ingredients:
A
1/2 of whole chicken
1 slice of lime
B
5 shallots
4 garlics
1 cm ginger
5 cm lemon grass
1 cm galangal
2-5 thai chilles
6 candle nuts
C
1 tbs ground corriander
1 teaspoon turmeric powder
1 tablespoon ground fennel
1/3 cup thick coconut milk
1/4 cup water
salt
1 pcs of chicken stock
vegetable oil
3 bay leaves
2 keffir lime leaves, shreded
Direction:
1. Clean the chicken then sprinkle with lemon juice
2. Put all the ingredients B into food processor and grind till it blended well
3. Heat a wok, add the vegetable oil when it hot and smoky add the ingredients B and stir till it fragrant.
4. Add the rest of the ingredients, then add the chicken. Let it cooked for a while till the sauce get a bit dry.
5. Turn on oveh to 350 F then baked it for 15-20 minutes
6. Turn the oven into low grilled mode then cook at each side for 5 minutes
7. The chicken is ready to serve.
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