The sun is out, feels like summer is already here. For an al fresco meal in the backyard, I came upon this recipe with a peculiar name.
The small island of Lombok is the home of this recipe....
Ayam Bakar Taliwang
1 chicken, butterflied and flattened
1 tbsp vegetable oil
10 shallots, sliced
3 cloves garlic, sliced
1 tsp shrimp paste
1 tbsp sugar
1 tbsp chillie paste ( I used Sambal Oelek)
1 cup pineapple juice
2 cups chopped fresh pineapple ( canned pineapple works fine)
2 lemon grass, crushed
Score the chicken meat and rub chicken completely with the salt and oil.
In a food processor, blend the shallots, garlic, shrimp paste, sugar, chilles, pineapple juice, and pineapple to form a paste.
Grill chicken in a hot oven (260C) for about 5 minutes. Baste the chicken well with the processed ingredients on both sides, and grill the chicken for 3 minutes.
Finally, spread all the remaining gravy on the skin side and grill for 10 minutes, or until done.
Yusoff Chong impersonating Samy Vellu.....