Ayam Bakar Rica (Sulawesi)

[Dept of PMM Artists & things]

Ingredients

• 2 Lemon Lemon Juice
• 2 Teaspoons Salt
• 1 Teaspoon Sugar
• 3 Pounds Chicken -- cubed
• 4 Large Shallots -- sliced
• 1 Clove Garlic -- sliced
• 1/2 Inch Piece Ginger Root -- sliced
• 5 Medium Red Chiles -- sliced
• 3 Tablespoons Olive Oil

Directions
Mix the lemon juice, salt and sugar together and rub all over the chicken. Set aside for 15 minutes. In food processor, blend shallots, garlic, ginger and chiles to form a paste. Heat oil in skillet and stir-fry with the paste for 5 minutes or until chicken is well browned. Serve with rice.
Serves
6

 

adapted from The Exotic Kitchens of Indonesia by Copeland Marks

[Dept of PMM Artists & things]

Ayam Cincane (Kalimantan)

 

Ingredients

• 3 Large Macadamia Nuts
• 2 Large Shallot -- sliced
• 1 Clove Garlic -- sliced
• 1 Teaspoon Shrimp Paste
• 1/2 Inch Ginger Root -- sliced
• 1 Teaspoon Salt
• 4 Large Red Chiles -- sliced
• 1 Tablespoon Olive Oil
• 1 Cup Coconut Milk
• 1 Tablespoon Brown Sugar
• 3 Pounds Chicken -- cut into 8 pieces

Directions
In food processor, chop nuts and then add shallots, garlic, shrimp paste, ginger, salt and chiles. Make into a paste. Heat oil in skillet and stir-fry the paste over moderate heat for 2 minutes. Add coconut milk and sugar. Cook for 5 minutes. Add chicken and cook, covered , for 20 minutes. Put chicken and sauce into a baking dish and bake , uncovered, in 375 degree oven for 15 minutes or until brown on top. Serve over rice.
Serves
6

[Dept of PMM Artists & things]

Beef Stuffed Pastry Envelopes (Java)

 

Ingredients

• 1 Tablespoon Olive Oil
• 1 Pound Ground Beef
• 1 Clove Garlic -- finely chopped
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 1/4 Teaspoon Nutmeg
• 1/4 Teaspoon Cinnamon
• 1/4 Teaspoon Ground Cloves
• 4 Medium Scallion -- thinly sliced
• 2 Large Shallot -- finely chopped
• 4 Large Eggs -- beaten
• 20 Large Egg Roll Skins

Directions
Heat oil in skillet and fry beef with garlic, salt, pepper, nutmeg, cinnamon and cloves for 3 minutes. Let cool thoroughly and stir in scallions, shallots and eggs. Spread out egg roll skins and put 1/4 cup of beef mixture. Fold into egg rolls. Seal the ends with some water. Deep fry in oil until brown and crisp on all sides about 3 minutes. Drain on paper towels and serve with Kecap Manis.
Serves
20

[Dept of PMM Artists & things]

Chicken Croquettes (Java)

Ingredients

• 1 Pound Ground Chicken
• Salt And Pepper -- to taste
• 1/2 Teaspoon Ground Cumin
• 1 Teaspoon Ground Coriander
• 1 Clove Garlic -- finely chopped
• 2 Large Scallions -- finely chopped
• 3 Tablespoons Flour
• 2 Large Eggs -- beaten
• 1/4 Cup Oil
• Lemon Wedges -- for garnish

Directions
Mix chicken, salt, pepper, cumin, coriander, garlic, and scallions in bowl. Divide mixture into 6 pieces and form 6 flattened ovals. Dip croquettes into flour and then into eggs and them back into flour. Heat oil in skillet and brown them on both sides for about 2 minutes per side. Drain on paper towels and serve.
Serves
6

[Dept of PMM Artists & things]

Chicken From Gorontalo (Sulawesi)

Ingredients

• 15 Large Macadamia Nuts
• 6 Cloves Garlic -- sliced
• 6 Large Shallot -- sliced
• 1 Inch Ginger Root -- sliced
• 6 Large Red Chiles -- clarified
• 1 Teaspoon Salt
• 1 Large Tomato -- sliced
• 3 Pounds Chicken -- cut in 8 pieces
• 1 Tablespoon Lemon Juice
• 3 Tablespoons Olive Oil
• 1 1/2 Cups Water
• 2 Teaspoons Kecap Manis
• 1 Teaspoon Lemon Grass

Directions
In food processor, chop the nuts fine, then blend in the garlic, shallots, ginger, chiles, salt and tomato to form a paste. Rub chicken with lemon juice and let stand for 30 minutes. Heat oil in skillet and stir-fry the paste for 3 minutes. Add chicken and stir fry for 2 minutes. Add water, kecap manis and lemongrass and cook, uncovered, stirring for 30 minutes until all liquid has evaporated. Transfer to baking dish and grill under broiler for 5 minutes. Serve with rice.
Serves
6

[Dept of PMM Artists & things]

Chicken In A Tart Sauce (Ambon)

Ingredients

• 5 Large Shallot -- sliced
• 2 Cloves Garlic -- sliced
• 4 Large Red Chiles -- sliced
• 1 Teaspoon Salt
• 1 Large Tomato -- chopped
• 1 Cup Water
• 1 Tablespoon Olive Oil
• 1 Inch Galangal -- finely chopped
• 1 Teaspoon Lemon Grass
• 3 Pounds Chicken -- cut into 8 pieces
• 2 Lemon Lemon Juice

Directions
In food processor, blend shallots, garlic, chiles, salt and tomato to form a paste. Heat oil in skillet and stir-fry the paste with galangal and lemongrass for 2 minutes. Add chicken and fry for 5 minutes. Add lemon juice and water and cook, covered, for 30 minutes. Serve with rice.
Serves
6

[Dept of PMM Artists & things]

Chicken In Sour Hot Sauce (Java)

Ingredients

• 3 Pounds Chicken -- cut into 6 pieces
• 7 Large Macadamia Nuts
• 1 Clove Garlic -- sliced
• 4 Large Shallots -- sliced
• 1/2 Inch Ginger Root -- sliced
• 1 Teaspoon Salt
• 1/2 Teaspoon Turmeric
• 1 Tablespoon Tamarind Paste -- dissolved in
• 3 Tablespoons Water
• 2 Teaspoons Brown Sugar
• 3 Large Red Chiles -- sliced
• 2 Tablespoons Olive Oil
• 2 Cups Coconut Milk
• 1 Inch Galangal -- finely chopped
• 1 Slice Lime

Directions
Grill chicken under broiler for 10 minutes. Set aside. In food processor, chop fine the nuts, blend in garlic, shallots, ginger, salt, turmeric, tamarind liquid, brown sugar, and chiles to form a smooth paste. Heat oil in skillet and stir-fry over moderate heat for 2 minutes. Add coconut milk, galangal, and lemon slice and cook for 10 minutes. Add chicken and cook over low heat for 30 minutes. Serve over rice.
Serves
6