Ayam Panggang

某日見blog友出街食咗個印尼嘢Ayam
Panggang. 睇個樣好似好好食.咁搵吓有冇食譜自己整吓先.

http://www.food.com/recipe/Ayam-Panggang-Barbecued-Spicy-Chicken-206149

食譜中有辣椒,我唔食嘅,無謂去買啦.我用tabasco代替.食譜又叫人蒸吓啲醬汁料先打蓉.都唔知有乜好.我冇跟.
但係冇叫人做嘅嘢我又做喎.我去咗啲蕃茄皮.唔知係咪冇辣椒同蕃茄皮,我個醬汁係瘀灰色.

唔知味道正唔正宗,
anyway都幾好食.

• 10 chicken wings or 10 whole chicken legs
• 2 garlic cloves
• 2 1/2 cm
  gingerroot
• 1 tablespoon lime juice, preferably from
  small round limes (limau kesturi)
• 1/2 teaspoon salt

Spice paste

• 5 -10 chilli padi chilies
• 25 red
  chilies
• 15 shallots
• 10 garlic cloves
• 2 tomatoes
• 2 tablespoons oil
• 4 tablespoons lime juice, preferably from
  small round limes (limau kesturi)
• 1 tablespoon sugar
• salt and pepper

Directions:

1. 
   
   1
   
   
   Pound or blend the garlic and ginger together, mix with lime
   juice and salt and rub into the chicken.
2. 
   
   2
   
   
   -Set aside.
3. 
   
   3
   
   
   To prepare the spice paste, put the chillies, shallots, garlic
   and tomatoes in a steamer and cook for 5 minutes.
4. 
   
   4
   
   
   Slit the large red chillies and discard the seeds; remove the
   seeds from the tomatoes.
5. 
   
   5
   
   
   Put steamed items in a blender and process coarsely.
6. 
   
   6
   
   
   Heat oil in a pan and stir fry the blended paste over low heat
   for about 5 minutes, until fragrant.
7. 
   
   7
   
   
   Add lime juice, sugar, salt and pepper to taste.
8. 
   
   8
   
   
   Cook the chicken over charcoal for 5 minutes, turning halfway
   through. Rub the chicken thoroughly on both sides with the cooked spice paste
   and leave for 5 minutes to allow the flavours to penetrate.
9. 
   
   9
   
   
   Return chicken to the barbecue and cook until tender and golden
   brown on both sides.
10. 
    
    10
    
    
    Hint: The spice paste can be prepared several hours in
    advance.