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Chicken Pyanggang with Sulu-Style Sambal and Turmeric Rice
Danie główne

Chicken Pyanggang with Sulu-Style Sambal and Turmeric Rice

2 godz.Porcje: 6Nutri-Score C€€
od @jujumaoo63 importyugotowano 0 razy
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Składniki

6 osób
  • mature coconuts (sun-dried or roasted until charred)Warzywa i owoce2 kawałki
  • red onions (peeled, chopped (for pamapa itum))Warzywa i owoce150 g
  • garlic (head, peeled (for pamapa itum))Warzywa i owoce1 kawałek
  • ginger (tablespoons, chopped (for pamapa itum))Warzywa i owoce2 kawałki
  • turmeric (tablespoons, fresh or powder (for pamapa itum))Przyprawy2 kawałki
  • lemongrass (stalks, sliced (for pamapa itum))Warzywa i owoce4 kawałki
  • red chili (to taste (for pamapa itum))Warzywa i owoce4 kawałki
  • salt (teaspoons (for pamapa itum))Przyprawy2 kawałki
  • black pepper (teaspoons (for pamapa itum))Przyprawy2 kawałki
  • chicken quarters (marinated in pamapa itum)Mięso1,2 kg
  • red onions (sliced (for stewing liquid))Warzywa i owoce2 kawałki
  • garlic (cloves, crushed (for stewing liquid))Warzywa i owoce12 kawałki
  • ginger (tablespoon, chopped (for stewing liquid))Warzywa i owoce1 kawałek
  • lemongrass (stalks, bruised (for stewing liquid))Warzywa i owoce4 kawałki
  • red chili (to taste (for stewing liquid))Warzywa i owoce3 kawałki
  • pamapa itum (tablespoons (for stewing liquid))Inne2 kawałki
  • coconut milk (4 cans (for stewing liquid))Spiżarnia1,6 litry
  • fish sauce (tablespoons, optional (for stewing liquid))Spiżarnia2 kawałki
  • oil (tablespoons (for sambal))Spiżarnia3 kawałki
  • red onion (chopped (for sambal))Warzywa i owoce1 kawałek
  • garlic (head, minced (for sambal))Warzywa i owoce1 kawałek
  • ginger (2-inch piece, minced (for sambal))Warzywa i owoce1 kawałek
  • red chili (to taste (for sambal))Warzywa i owoce3 kawałki
  • shrimp paste (tablespoons (alamang, for sambal))Spiżarnia2 kawałki
  • tomatoes (chopped (for sambal))Warzywa i owoce500 g
  • coconut milk (for sambal)Spiżarnia400 ml
  • sugar (tablespoon (for sambal))Spiżarnia1 kawałek
  • black pepper (to taste (for sambal))Przyprawy1 kawałek
  • rice (3 cups, washed)Produkty zbożowe600 g
  • water (for the rice)Inne780 ml
  • turmeric powder (teaspoons (for the rice))Przyprawy2 kawałki
  • coconut milk (for the rice)Spiżarnia60 ml

na porcję

Wartości odżywcze

1217kcal

Węglowodany
103 g
Białko
43 g
Tłuszcz
70 g
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Przybory

  • Blender kielichowy
  • Moździerz z tłuczkiem
  • Grill
  • Patelnia głęboka
  • Rondel
  • Miska
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  1. Roast and grind the coconut

    • Roast the dried coconut over an open flame until charred, with a little brown in the center.
    • Grind the charred coconut in a blender or mortar into a black powder (siyunog lahing).
    Krok 1

  2. Make the pamapa itum

    • Mix the ground charred coconut with the red onions, garlic, ginger, turmeric, lemongrass, red chili, salt and black pepper.
    • Blend or pound into a thick black spice paste.
    Krok 2

  3. Marinate the chicken

    • Coat the chicken quarters lightly with the pamapa itum.
    • Cover and marinate for at least 1 hour, ideally overnight in the fridge.
    Krok 3

  4. Stew the chicken

    • Sauté the red onions, garlic, ginger, lemongrass and red chili for the stewing liquid.
    • Add the pamapa itum and coconut milk, then add the marinated chicken.
    • Simmer on low until the chicken is cooked through.
    Krok 4

  5. Reduce the basting liquid

    • Remove the chicken and reserve the stewing liquid for basting.
    • Add the fish sauce to the liquid and reduce until slightly thickened.
    Krok 5

  6. Grill and baste the chicken

    • Grill the chicken over hot coals or a hot grill.
    • Baste constantly with the reduced stewing liquid, turning as you go, until nicely charred.
    Krok 6

  7. Cook the Sulu-style sambal

    • Sauté the red onion, garlic, ginger, red chili and shrimp paste in the oil.
    • Add the tomatoes and cook until softened.
    • Pour in the coconut milk, season with pepper and sugar, and cook slowly until the oil separates.
    Krok 7

  8. Cook the turmeric rice

    • Combine the washed rice, water, turmeric powder and coconut milk in a saucepan.
    • Cover and cook until the rice is tender and the liquid absorbed.
    Krok 8

  9. Serve

    • Plate the grilled chicken with the turmeric rice and Sulu-style sambal.
    Krok 9
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