Balinese or BBQ? Carl Clarke’s Spicy Chicken Recipes | Indonesian food and drink


JBoth of these dishes are perfect summer meals, whether cooked slowly and slowly on a barbecue or in the oven. The spatchcocked chicken is very simple, with beautifully charred skin and a lip-smacking marinade; served with fresh, crunchy, smothered cucumbers, it’s the perfect lazy dish for a hot day. Balinese chicken, on the other hand, requires a bit more work, but is well worth the extra time and effort. It creates an incredible flavor bomb of charred and rich coconut, fragrant, grilled chicken, spice and sweetness. Served with sour tamarind pineapple and spicy sambal, this is a real summer hit.

Spatchcocked Chicken with Soy, Five Spice, and Molasses, and Slammed Cucumber Salad (top photo)

Preparation 15 minutes
Marinate 1h+
Salt 3h+
To cook 1 hour
serves 4-6

1 x 1-1½kg chickencookie cutter

For the marinade
4 tablespoons flowing honey
2 tablespoons groundnut
oil
6 large garlic cloves
peeled and very finely chopped
1 thumb-sized piece of fresh gingerpeeled and very finely chopped
3 heaped tablespoons Chinese five-spice
1 tablespoon dark soy sauce
4 tablespoons light soy sauce
2 tablespoons hoisin sauce
2 tablespoons blackstrap molasses
1 tablespoon mirin
(Japanese rice wine)

For the chopped cucumber salad
1 cucumber
1 tbsp
flaky sea salt
10g wakame seaweed (optional)
1 thumb-sized knob of fresh gingerpeeled and finely grated
5 garlic clovespeeled and finely grated
25g caster sugar
50
ml sesame oil
35
ml light soy sauce
50
ml rice vinegar
1 pinch of Korean chili flakes
or to taste

Put all the ingredients for the marinade in a large, wide, shallow bowl and mix. Cut a few slits all over the skin of the chicken, then add to the bowl and turn to coat with the marinade. Cover the bowl and chill for at least an hour, and ideally overnight: turn the chicken in the marinade from time to time, to make sure it stays well coated.

Meanwhile, prepare the salad. Hit the cucumber with a rolling pin to break it up, then cut it into jagged, uneven pieces. Put them in a colander, sprinkle with salt and let steep at room temperature for at least three hours, but again overnight would be better.

Rinse off the salt and dry the cucumber pieces. Put the seaweed, if using, in a bowl, cover with cold water, then let sit for 15 minutes, until rehydrated and plumped. Put the ginger, garlic, sugar, sesame oil, soybeans and vinegar in a small bowl, whisk to dissolve the sugar, then add the chili flakes.

Put the cucumber in a serving bowl, add the dressing and seaweed, toss to coat, then refrigerate.

Thirty minutes before you want to cook the chicken, take it out of the fridge and heat the oven to 200C (180C fan)/390F/gas 6 (or turn on the barbecue). Place the chicken on a shallow baking sheet and drizzle with a little of the remaining marinade, so that it is well coated. Roast for 40-45 minutes (or cook on the coldest side of a barbecue), basting the chicken with excess marinade every 15 minutes, until cooked through.

Slice and serve with the cold salad and maybe some steamed rice.

Balinese barbecue chicken

Carl Clarke’s Balinese BBQ Chicken

Preparation 20 mins
Marinade Overnight
To cook 1 hour
serves 4-6

1 time 1½ kg of chickenSpeak clearly

For the marinade
100ml coconut or rapeseed oil
1 teaspoon belacan
(shrimp paste)
6 Asian red shallots (or 3 regular shallots), peeled and coarsely chopped
1 stalk lemongrasscoarsely chopped pale part
6 garlic clovespeeled and roughly chopped
1 large sweet red peppercoarsely chopped
2cm fresh gingerpeeled and roughly chopped
2 tablespoons of fish sauce
2 tablespoons of ke
cap manis (or dark soy sauce; optional)
1 teaspoon sea salt
1 teaspoon ground coriander seeds
1 teaspoon of turmeric
1 teaspoon brown sugar
1 can of 400ml coconut milk

For the spice paste
350 g Asian shallots (or regular)peeled and sliced
190g of garlicpeeled and sliced
90g galangalpeeled and sliced
25g cashew nuts
190g fresh turmeric
peeled and sliced
5 bird peppersthinly sliced
30g palm sugarchopped
3 stalks of lemongrass
bruised
4
makrut lime leaves
1 tablespoon of salt

For the belacan sambal
10 red peppersminced
1 tablespoon belacan (shrimp paste)
1-1½ tsp palm sugarto taste
2 tablespoons lime juice

For the marinated pineapple
1 pineapple
Salt
1 tablespoon chopped green or red chilli
2 tablespoons of sugar
120 g cider vinegar or rice wine
2 tablespoons tamarind paste

First prepare the marinade. Combine oil and shrimp paste in a bowl. Heat the oven to 180C (160C fan)/350F/Gas 4. Put the shrimp paste mixture on a small sheet of aluminum foil, wrap and roast for 15-20 minutes, until until it is very fragrant. Put the hot paste in a blender with all the other ingredients for the marinade and blitz.

Put the chicken pieces in a large bowl, pour the marinade over them, toss to coat, then cover and refrigerate for at least six hours (and ideally 24).

Peel the pineapple, rub it with salt and leave it at room temperature for an hour. Rinse the pineapple under cold running water to remove the salt, then cut it into quarters and remove the core. Put the chopped chili, sugar and a tablespoon of salt in a bowl, and roll the pineapple wedges in the mixture.

Put the vinegar and tamarind paste in a small saucepan, add 100ml of water and bring to the boil, stirring to dissolve the sugar. Pour this into a large Kilner jar or similar and allow to cool. Add the pineapple wedges, then seal and refrigerate overnight. The pineapple pickle will now keep in the fridge for up to three months.

About 30 minutes before you want to cook, take the chicken out of the fridge, drain it and discard the liquid from the bowl, then let it come to room temperature. Meanwhile, put all the ingredients for the spice paste into a smooth food processor and blitz.

Heat the oven to 180C (160C fan)/350F/Gas 4. Put the chicken in a deep roasting tin and rub it with the spice paste. Roast for 30-40 minutes (or cook on the coldest side of a barbecue), until cooked through and with charred edges on the sides of the skin.

Meanwhile, prepare the sambal belacan. Set a wok or saucepan over low heat, then grill the shrimp paste, stirring, until aromatic. Scrape in a mortar or food processor, add the chiles, palm sugar and lime juice, then grind or blend into a coarse paste.

To serve, place the roast chicken pieces on a large platter and serve with the marinated pineapple, sambal and cuts of sticky rice or lettuce.


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