Singgang Ayam Recipe - Cooking Index
Singgang Ayam Recipe - Cooking Index
| 1 | Coconut | |
| 2 cups | 474ml | Boiling water |
| Liquid from the coconut | ||
| 1 | Frying chicken | |
| 1/4 cup | 59ml | Peanut oil |
| 1/2 cup | 46g / 1.6oz | Almonds - blanched |
| 1 cup | 62g / 2.2oz | Onion - chopped (medium) |
| 4 | Garlic - minced | |
| 1 teaspoon | 5ml | Grated fresh ginger |
| 1/2 teaspoon | 2.5ml | Grated lemon rind |
| 4 teaspoons | 20ml | Fresh hot chilies - chopped (small) |
| 1/2 teaspoon | 2.5ml | Ground turmeric |
| 1/2 teaspoon | 2.5ml | Ground coriander |
| 1 teaspoon | 5ml | Chopped fresh cilantro |
| 1 teaspoon | 5ml | Sugar |
| Salt to taste |
Open the coconut and use the boiling water to make coconut milk according to the instructions on page 13. Use the liquid from the coconut, if necessary, to make 2 cups of coconut milk. With a pair of poultry shears, cut along the both sides of the chicken to remove the back. Spread the carcass open until the breastbone breaks. Then lay the chicken on a flat surface, skin side up and press the breastbone with the flat of your hand. When the sharp breastbone pops up, discard it. Then, using the flat of a large heavy cleaver or a steak-pounding mallet, pound the body of the chicken until it is flattened but not mutilated. Set aside.
Put all of the remaining ingredients into the jar of a blender and whir into a puree. Pour into a heavy saucepan and bring to a boil. Reduce the heat immediately and simmer, stirring occasionally, for 10 minutes. Sometimes coconut milk will curdle when it is heated. If this should happen, puree it in the blender again. Paint the chicken on both sides with the sauce, roll it up tightly, and lay in a dish. Pour the rest of the sauce over it and leave it to marinate for at least 2 hours. Unroll the chicken, shake off the excess sauce, and cook under the broiler or over charcoal to desired doneness. Turn the chicken occasionally and brush frequently with the extra sauce.
Source:
Cole Publishing Group Recipe Collection
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