From “The Bali Cookbook,” by Lonny Gerungan. Serves 4.
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 for about 45 minutes over a hot charcoal fire or under a hot broiler until brown and cooked through. Cut the cooked chicken into small pieces.
Heat the remainder of the oil in a wok and fry the sambal pelecing for about 3 minutes.
Mix the cooked chicken pieces with the sambal. Serve with rice.
Sambal Pelecing
Makes a little over 1 cup. Check Asian markets for ingredients.
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.
