Ayam Bumbu Rujak
(Mixed Spicy Chicken) Recipe

Origin: Indonesia Period: Traditional

This is a classic Indonesian chicken dish that includes Bumbu a classic Indonesian spice paste.

Ingredients

1.5 kg chicken jointed into frying pieces
8 sliced shallots
oil for frying
4 cloves garlic
2 birds' eye chillies
5 crushed toasted candlenuts (or 10 toasted macadamia nuts)
3 birds' eye chillies
4 red chillies
1/8 tsp turmeric
1 tsp salt
1 tsp sugar (palm sugar if available)
1 tsp tamarind pulp
500ml coconut milk
2cm length galangal, crushed
2cm length ginger, crushed
1 lemon grass stalk, bruised

Ayam Bumbu Rujak
(Mixed Spicy Chicken) Preparation:

Method:

Add 3 tbsp water off the boil to the tamarind paste to make tamarind juice. Add this to a food processor along with the sugar,salt, shallots, chillies, candlenuts, turmeric and 60ml coconut milk. Blend to a smooth paste and spoon into a wok on medium heat. Cook for about two minutes then set aside. Clean the wok, add more oil and stir-fry the chicken, ginger, galangal, ginger and lemongrass for five minutes. Add the cooked paste and stir fry for another minute before adding the remainder of the coconut milk. Simmer gently for forty-five minutes, until the chicken has cooked through.

Remove the ginger, galangal and lemongrass then serve on a warmed plate spooned over a bed of rice.

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