Indonesian Spicy Roast Chicken

Due to my busy schedule, I haven't been cooking much lately and so I have nothing to blog about. I bet you could see the spider webs on my blog...

I did bake a cake last night though, driven by my "burning desire" to write up a post and my desperation to use up the sour cream that expired on the very same day. However, it turned out to be a disappointment. The cake was baked for too long, well, 40 minutes to be exact but hey, it's not my fault, the recipe called for 60 minutes! :-P Anyway, it was a tad too dry and there was a thick layer of brown crust. Urgh!

Just when I thought I've got nothing to blog about, I found a picture of roast chicken when I was browsing some archived pictures a few minutes ago. It was a dish that I prepared about two months back and I've completely forgotten about it. A ha! I've got something to blog now!

Anyway, back to the topic of food, I've always love Indonesian style roast chicken. I've eaten once during one of my business trips to Batam, Indonesia few years ago and I was hooked ever since! The chicken was slightly dry on the outside with rich aroma of spices, and it's tender and juicy inside. This recipe was taken from one of my newly acquired cookbooks in Chinese and this is the English version:

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Ingredients
4 chicken drumstick
250ml coconut milk
2 stalks lemon grass
2 pieces kaffir lime leaves
2 tbsp oil
a little salt, sugar

Spices (ground)
2 red chillies
2 dried chillies (soaked)
5 cloves garlic
5 shallots
0.5 cm thick tumeric
1 cm thick galangal
3 candle nut
2 tbsp curry powder

1) Stir fry the ground spices in hot wok, until fragrant. Add in coconut milk, salt and sugar.
2) Cook the ingredients until thick. Put in chicken, cook for a while, put on top of a baking tray with banana leaf. Pour in the sauce and bake it under 200C for 30 - 35 minutes. Serve.