Ayam Panggang (Malay Style Baked Chicken)
- Serves: 4
- Prep Time:
- Cook Time:
- We Suggest:
1kg Boneless chicken thigh
200gm Fresh Red Chilli
50gm Yellow ginger powder
80gm Candlenut (Buah Karas)
30gm Belachan (Fermented Dry shrimp)
1 stalk Lemongrass
30gm Blue ginger
50ml Coconut Milk
1 teaspoon fine salt
2 tablespoon sugar
1 teaspoon Jintan Manis (Coriander Seeds) Roasted
- Marinate chicken with paste and seasoning, keep in chiller for a day for best results.
- Before pan fried or baked, mix in the coconut milk.
- Using Corningware Retroflam Fry Pan/ Wok Pan, pan fried or baked till golden brown and cooked.
- Garnish with lime leaves /cutted lemongrass / calamansi.