Grilled Chicken with Spiced Coconut Milk (Ayam Bumbu Rujak)

Description:
This recipe is adapted from the Stories and Recipe Collection of the Lady from Jepara (Kisah dan Kumpulan Resep Putri Jepara) by Soeryatini N Ganie. I got her book when I went to Indonesia and I had to go to a several book shops to be able to get this copy.

Btw, the photo is from the last piece of chicken that I had :D The chicken was yummy!


Ingredients:
about 1.8 kg chicken wings, remove the tips

6 big red chillies, boiled for 5 minutes. Removed the seeds and membrane if want to reduce the heat
2 Tbsp water
2 tsp tamarind
1 tsp shrimp paste
12 Tbsp mince Spanish onion (about 2-2.5 medium onion)
6 tsp mince garlic (6 cloves garlic)

1 Tbsp galangal powder
10 tsp almond meal
1 tsp salt

3 Tbsp oil

750 mL hot water
1.5 pkt coconut milk powder, Rasaku



Directions:
In a blender, mix chillies, water, tamarind, shrimp paste, onion and garlic, blend it to a paste.

In a big wok, heat the oil and saute all seasonings until fragrant. Add hot water and coconut milk powder. Mix until combine and then add chicken wings. Simmer the chicken pieces for 15 minutes or until blood does not come out from near the bone. Remove the chicken from the pot and put it aside in a container.

Continue heating the seasoning on medium heat until thickens, it takes about 10-15 minutes. Mix the thick gravy with the chicken and let the gravy coat the chicken pieces. It can be kept in the fridge for next day. If you want to reduce the fat, pour the gravy into a bowl through a fine st and collect only the seasoning crumb.

Turn on the grill; put the chicken pieces down side up on the grill rack on a baking tray lined with aluminium foil. Grill for 10 minutes and turn the chicken, brush with some of the seasoning then grill for 5-10 minutes or until the surface is golden brown.