Ayam Bakar Bumbu Bali

Eventhough it uses chillies, this dish is not hot at all. It has a combination of sweet, sour and hot taste that just hits the right spot. Nice eaten with hot steamed rice with sambal on the side.



Ingredients:
1 chicken
3-5 tbsp oil, for frying up the bumbu
400 ml coconut milk
2 daun salam
1 stalk lemon grass, bruised
1 tsp tamarind pulp

Processed Ingredients:
5 red chillies
5 shallots
3 cloves of garlic
2 cm ginger
4 candlenuts
1 tsp prawn paste (belachan)
1 - 2 tbsp palm sugar (gula melaka)
1 tsp salt

Method:
1. Fry the processed ingredients until fragrant. Add daun salam and lemon grass, fry until they are soft. Add coconut milk and tamarind. Bring to a boil, then add chicken. Simmer until ingredients are absorbed and the liquid is thick and reduced.
2. Grill the chicken. Turn over the chicken, baste and grill again.

Serves 6 - 8