Ayam Panggang Berlada

Ayam Panggang Berlada Recipe - Indonesian Grilled Chicken with Coconut Milk and Spices

Region / culture: Indonesia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Ayam Panggang Berlada is a traditional Indonesian and Malaysian dish that translates to spicy grilled chicken. This dish is renowned for its rich blend of spices and herbs, combined with the succulent texture of grilled chicken, all brought together by a spicy and aromatic sauce. It's a celebration of Southeast Asian flavors, perfect for those who appreciate a good kick of spice in their meals.

History

The origins of Ayam Panggang Berlada can be traced back to the culinary traditions of Indonesia and Malaysia, where grilling or barbecuing meats marinated in rich spices is a common cooking practice. The recipe has evolved over the years, incorporating local ingredients and cooking techniques, making it a beloved dish in both countries. It reflects the region's history of spice trade, showcasing the use of ingredients like coconut milk, lemongrass, and dry chilies.

Ingredients

1.5 kg of whole chicken
200 g of minced onion
100 g of minced garlic
100 g of minced ginger
50 g of crushed lemon grass
0.5 liter of coconut milk
200 g of minced dry chile
seasoning to taste

How to prepare

Boil the minced ingredients, lemon grass, and coconut milk.
Add in the seasoning and adjust it to taste.
Put the chicken inside the boiling sauce.
Then place the chicken on a baking tray.
Pour the sauce over the top of the chicken and grill it in the oven or under the salamander until cooked.
Keep the sauce and boil it again, adjusting the seasoning as needed.
Pour the sauce over the chicken again before serving.

Variations

For a less spicy version, reduce the amount of minced dry chile. You can also add a tablespoon of brown sugar to the sauce for a hint of sweetness. Vegetarians can substitute chicken with tofu or tempeh, adjusting the cooking time accordingly.

Cooking Tips & Tricks

To ensure the chicken absorbs maximum flavor, marinate it for at least an hour or, ideally, overnight in the refrigerator. When grilling, keep the chicken at a moderate distance from the heat source to prevent the outside from burning before the inside is fully cooked. Regularly basting the chicken with the sauce during grilling will keep it moist and flavorful.

Serving Suggestions

Serve Ayam Panggang Berlada with steamed jasmine rice or coconut rice to complement the rich flavors of the dish. A side of fresh cucumber salad can provide a refreshing contrast to the spicy chicken.

Cooking Techniques

Grilling under a salamander or in an oven gives the chicken a delightful char and smoky flavor. Alternatively, you can cook the chicken on a barbecue grill, ensuring it gets an even char on all sides.

Ingredient Substitutions

If lemongrass is not available, you can use a teaspoon of lemongrass paste. Similarly, if you can't find dry chilies, substitute with chili flakes or fresh chilies adjusted to taste.

Make Ahead Tips

The sauce can be prepared in advance and stored in the refrigerator for up to 3 days. Marinate the chicken in some of the sauce overnight for deeper flavor infusion.

Presentation Ideas

Serve the chicken on a platter garnished with lime wedges and fresh cilantro. Drizzle extra sauce over the chicken and accompany it with a side of lime-infused coconut rice for an elegant presentation.

Pairing Recommendations

A crisp, dry Riesling or a light-bodied Pinot Noir pairs beautifully with the spicy and rich flavors of Ayam Panggang Berlada, balancing the heat with their refreshing qualities.

Storage and Reheating Instructions

Store leftover Ayam Panggang Berlada in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stove over medium heat until thoroughly warmed.

Nutrition Information

Calories per serving

A single serving of Ayam Panggang Berlada contains approximately 350-400 calories, making it a moderately calorie-dense meal that can fit into a balanced diet.

Carbohydrates

The primary source of carbohydrates in this dish comes from the onions and garlic. A serving of Ayam Panggang Berlada contains approximately 10-15 grams of carbohydrates, making it a suitable option for those following a low-carb diet.

Fats

The coconut milk and chicken skin contribute to the fat content of this dish. A serving typically contains about 20-25 grams of fat, with a mix of saturated and unsaturated fats. Using light coconut milk can reduce the fat content.

Proteins

Chicken is an excellent source of high-quality protein. A serving of Ayam Panggang Berlada provides roughly 30-35 grams of protein, essential for muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin B6 from the chicken, vitamin C from the chilies, and iron from the lemongrass. It also contains significant amounts of potassium and magnesium.

Alergens

The main allergens to be aware of in this recipe are coconut (tree nuts) and potential cross-contamination with gluten in the seasoning. Always check the labels of purchased ingredients if you have specific food allergies.

Summary

Ayam Panggang Berlada is a balanced dish, offering a good mix of proteins, fats, and essential nutrients, with a moderate calorie count. It's suitable for those looking to enjoy rich, flavorful meals without compromising on nutrition.

Summary

Ayam Panggang Berlada is a flavorful and nutritious dish that brings the essence of Southeast Asian cuisine to your table. With its rich history, versatile serving suggestions, and comprehensive nutrition information, it's a delightful meal that caters to a variety of dietary needs and preferences. Whether you're a seasoned chef or a culinary novice, this recipe offers an opportunity to explore the vibrant flavors of Indonesia and Malaysia.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. The words "Ayam Panggang Berlada" jumped out at me from the pages of an old cookbook I had found in a dusty corner of my grandmother's kitchen. The name itself sounded exotic and intriguing, and I knew I had to learn how to make it.

I asked my grandmother about the recipe, and she smiled knowingly. "Ah, Ayam Panggang Berlada," she said. "That's a special dish that I learned to make many years ago from a kind old woman in a small village in Malaysia."

She went on to tell me the story of how she had come across the recipe. It was during a trip to visit family in Malaysia, where she had been invited to a traditional Malay feast. The aroma of spices and herbs filled the air as she sat down to a table laden with steaming dishes of food.

One dish, in particular, caught her eye - a succulent grilled chicken smothered in a spicy, aromatic sauce. The flavors were unlike anything she had ever tasted before, and she knew she had to learn how to make it.

After the meal, she approached the old woman who had prepared the dish and begged her for the recipe. The woman, flattered by my grandmother's interest, was more than happy to share her secrets.

And so, my grandmother spent the next few days by the old woman's side, observing and learning as she cooked. She watched as the woman pounded fresh chilies, garlic, and lemongrass into a fragrant paste, and marinated the chicken in a mixture of spices and coconut milk.

Finally, the chicken was grilled to perfection, basted with the spicy sauce until it glistened in the sunlight. The first bite was a revelation - tender, juicy meat bursting with the bold flavors of Malaysia.

As my grandmother recounted this tale, I could see the sparkle in her eyes and the passion in her voice. It was clear that this recipe held a special place in her heart, a cherished memory of a time long past.

I knew that I had to learn how to make Ayam Panggang Berlada myself. And so, I asked my grandmother to teach me the recipe, passing down the tradition from one generation to the next.

She nodded, her face alight with joy. "I would be honored to teach you," she said. "But remember, the key to making this dish is patience and love. You must put your heart and soul into it, just as I did all those years ago."

And so, we set to work in the kitchen, gathering the ingredients and following the steps of the recipe with care and precision. I watched as my grandmother expertly wielded the mortar and pestle, grinding the spices into a vibrant paste.

Together, we marinated the chicken, allowing it to soak up the flavors of the coconut milk and spices. The scent that filled the kitchen was intoxicating, a heady blend of lemongrass, turmeric, and cumin.

Finally, it was time to grill the chicken, to watch as it sizzled and smoked over the open flame. The sauce was brushed on liberally, creating a glossy glaze that promised a burst of flavor with every bite.

As we sat down to eat, I couldn't help but smile at the familiar taste of Ayam Panggang Berlada. It was as delicious as I remembered, a symphony of spice and heat that danced on my tongue.

And as I looked at my grandmother, her face glowing with pride, I knew that this recipe would live on in our family for generations to come. It was more than just a dish - it was a link to the past, a connection to a time and a place that would never be forgotten.

And so, as I pen these words and share this story with you, I hope that you too will be inspired to learn the art of Ayam Panggang Berlada. May you cook with love and passion, just as my grandmother and I have done, and may this recipe bring you joy and fulfillment as it has for us.