Ayam Panggang

One of the menus that was served at my baby’s 1st birthday 😀

1 whole chicken
Sweet soy sauce as needed
1 thumb length of tamarind, dissolve in 1/4 – 1/2 c hot boiling water, discard the seeds
Sugar and salt to taste

Paste
——-
1 medium size onion
4-6 garlic
6 bird eye chilies, more if you like it spicy
5-6 candlenut
1/2 tbsp turmeric powder
1-2 tbsp olive oil
1/4 c water

On nonstick pan, saute paste
Add in rest of ingredients, stir well
Place cleaned washed whole chicken into the pan, coat with spices, inside and out. Turn chicken over to coat the other side as well
Cook until thickened and water much much lessen
Place chicken on a baking pan
Bake for 1 1/2 h on 350 F, or until chicken juice is clear 

Print Recipe

Ayam Panggang

Servings: 0

Ingredients

• 1 whole chicken
• Sweet soy sauce as needed
• 1 thumb length of tamarind dissolve in 1/4 – 1/2 c hot boiling water, discard the seeds
• Sugar and salt to taste

Paste

• 1 medium size onion
• 4-6 garlic
• 6 bird eye chilies more if you like it spicy
• 5-6 candlenut
• 1/2 tbsp turmeric powder
• 1-2 tbsp olive oil
• 1/4 c water

Instructions

• On nonstick pan, saute paste
• Add in rest of ingredients, stir well
• Place cleaned washed whole chicken into the pan, coat with spices, inside and out. Turn chicken over to coat the other side as well
• Cook until thickened and water much much lessen
• Place chicken on a baking pan
• Bake for 1 1/2 h on 350 F, or until chicken juice is clear