Ayam Bakar Sambal Pelecing (Grilled Chicken with Pelecing Chili Sauce)

Ingredients


1 chicken, about 2 3/4pounds
4 tablespoons vegetable oil
Salt
3/4 cup sambal pelecing (recipe follows)

Directions

Cut the chicken in half lengthways and rub both halves with 2 tablespoons oil and some salt.
Grill the chicken 3/4 cooked.
Fry the chicken until fully cooked.
Place the chicken on a dish.

Heat the remainder of the oil in a wok and fry the sambal pelecing for about 3 minutes.
Mix the cooked chicken with the sambal.

Serve with rice.


Sambal Pelecing (Pelecing Chili Sauce)Ingredients

2 medium shallots, peeled
5 garlic cloves, peeled
About 3/4cup long red chiles, destemmed
About 30 thai chiles, de-stemmed
1 beefsteak tomato
1 teaspoon roasted dried shrimp paste
1/2 teaspoon salt
1/2 teaspoon granulated sugar
2 tablespoons vegetable oil
Juice of 2 kaffir limes

Directions

Blanch the shallots, garlic and chiles for 1 minute in boiling, salted water.
Drain.
Chop them with the tomato into small pieces and transfer everything to a mortar.
Add the shrimp paste, salt and sugar, and pound to a fine paste.
Heat the oil in a wok, and fry the sambal.
Just before serving, sprinkle the lime juice over the sambal.





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