I found this recipe from one of the Indonesian recipe books I brought from Indonesia. The picture showed very plump, goldenish chicken drumsticks, that made me droolled and wanted to prepare this. The book suggested the meal to be accompanied with "Sambal Matah" and some Indonesian fresh veggies, but since hubby was joining the meal; I just made some stir-fry green bean rather than complete "Sambal Matah and Lalapan"...and, oh... I also 'improvised' the recipe by marinading the chicken with salt, pepper and lemon juice.
Ingredients:
Source: “Aneka Santapan Nusantara ala Resto” by Enita Sri Yana
- 4 - 6 chicken drumsticks
- 200 ml coconut milk
- 2 Tablespoon Teriyaki Sauce
- 2 Tablespoon cooking oil
- 1 Tablespoon margarine
- ½ Teaspoon sugar
- 500 ml water (I used half for non-country chicken)
- Chicken broth powder to taste
- Pepper to taste
- 1 stem lemon grass; smashed the bottom
- 2 lime leaves
Spices to ground (finely):
- 5 shallots2 garlic
- 1 thumb-size fresh ginger
- 1 thumb-size fresh turmeric
- 2 red chili (jalapeno type)
- 2 bird-eye chili
Directions:
PREPARE: mix chicken with salt, pepper and lemon or lime juice, put aside. Heat up the grill or oven into 425 degree Fahrenheit. Heat the cooking oil, sauté the grounded spices, adding lemon grass, lime leaves for 2-3 minutes, then add coconut milk, sugar, pepper, Teriyaki sauce, chicken broth and water. Cook for about 15 minutes or until the chicken cooked enough before you put it into the grill/oven. Coat chicken with the margarine, then juice and put them into the oven, turning them every 5 minutes to keep an even brown color. When the skin looks golden-brown, take the chicken out. Serve with hot steamed rice and sambal and fresh vegetables (lalapan).
Ingredients:
Source: “Aneka Santapan Nusantara ala Resto” by Enita Sri Yana
- 4 - 6 chicken drumsticks
- 200 ml coconut milk
- 2 Tablespoon Teriyaki Sauce
- 2 Tablespoon cooking oil
- 1 Tablespoon margarine
- ½ Teaspoon sugar
- 500 ml water (I used half for non-country chicken)
- Chicken broth powder to taste
- Pepper to taste
- 1 stem lemon grass; smashed the bottom
- 2 lime leaves
Spices to ground (finely):
- 5 shallots2 garlic
- 1 thumb-size fresh ginger
- 1 thumb-size fresh turmeric
- 2 red chili (jalapeno type)
- 2 bird-eye chili
Directions:
PREPARE: mix chicken with salt, pepper and lemon or lime juice, put aside. Heat up the grill or oven into 425 degree Fahrenheit. Heat the cooking oil, sauté the grounded spices, adding lemon grass, lime leaves for 2-3 minutes, then add coconut milk, sugar, pepper, Teriyaki sauce, chicken broth and water. Cook for about 15 minutes or until the chicken cooked enough before you put it into the grill/oven. Coat chicken with the margarine, then juice and put them into the oven, turning them every 5 minutes to keep an even brown color. When the skin looks golden-brown, take the chicken out. Serve with hot steamed rice and sambal and fresh vegetables (lalapan).
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