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Ayam Lalapan

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letscooklalapanSome would say Nasi Goreng is the most typical Indonesian dish, which may be true, but in fact it is just one of many classic dishes that are prepared across the archipelago. For many Indonesians Ayam Lalapan is a clear favourite, with a taste that is simply unforgettable. First, it is the Chicken, that can be grilled or fried according to preference. Second, it is the Sambal or chilli condiments and the Lalapan or raw vegetables that accompany the main dish and provide the perfect complement. The secret to the success of really good Ayam Lalapan is to ensure the chicken flesh is tender inside and a little crispy outside. This can be done by cooking the chicken for a very long time and not moving it too much during the process.

 

 

Ingredients for Chicken

  1. 1 whole chicken, cut into 4 pieces
  2. 2 teaspoons of salt
  3. 1 tablespoon of garlic puree
  4. 1/2 teaspoon of ginger puree
  5. 3 bay leaves
  6. 1 teaspoon of ground turmeric
  7. 1 small lemon grass, smash the roots
  8. 2 tablespoons of sweet soy sauce
  9. 1 teaspoon of butter

 

Ingredients for Sambal and Lalapan

  1. small red and green chilies
  2. 1 teaspoon of salt
  3. 1 teaspoon of sugar
  4. ½ tomato
  5. 1 teaspoon of shrimp paste
  6. 1 kaffir lime
  7. Vegetables for Lalapan (beans, cabbage, cucumber and tomato)

 

Method for Chicken
  1. Mix the chicken with salt, garlic, ginger, turmeric and arrange in the pot. Add water, lemon grass and bay leaves. Close the pot with a lid and cook on low heat for at least 1 hour until all the spices are absorbed in the meat.
  2. Preheat the oven at 180 C.
  3. For grilled chicken, place in the oven. After 10 minutes brush with the soy sauce mixture and grill for another 10 minutes.
  4. Turn the chicken upside down for 5 minutes, then brush again with the soy mixture and grill for a further 10 minutes.
  5. Turn the chicken again brush with the remaining mixture and grill until the skin is crispy.
  6. For fried chicken, fry in a piping hot frying pan until golden.

 

Method for Sambal and Lalapan
  1. Grind chillies, salt, sugar, tomato and shrimp paste on a grinder (cobek.) Squeeze the juice of kaffir lime on top to add a fresh exotic fragrance.
  2. Pour the hot water onto the cabbage and beans. Blanch cabbages for 3 minutes, and beans for 10 minutes.
  3. Cut the cucumber and tomato and put them beside the blanched cabbage and beans as the complete lalapan.
  4. Whether you have it grilled or fried, make sure your Ayam Lalapan is served hot, with white , red or basmati rice on the side. Happy Indonesian cooking. \MA

 

 

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