Ayam Panggang Mesanten Recipe

 
Yield: 4 Servings
 
      2 lb chicken
      1 t  salt
      1 c  oil
      1 t  shrimp paste,Dried
      4    shallots,chopped
      3    garlic cloves,crushed
      3    chilies,red, fresh
      2 T  oil
  2 1/3 c  coconut milk
      2    bay leaves
      1    lemon grass stalk
      1 T  juice,lime
      1    chilies,red, fresh

Dried shrimp paste is also called terasi. Seed and shred the chilies.

Crush lemon grass with side of cleaver.

Cut chicken in half.  Wash and pat dry.  Rub with salt and oil. Grill
over hot coals about 10-15 minutes each side, until done.

Slice chicken into bite-sized pieces.  Wrap shrimp paste in foil and
grill each side over moderate heat about 2 minutes. Pound shallots,
garlic, chilies, and toasted shrimp paste into a paste. Heat oil in
frying pan. Add paste and fry on moderate heat, stirring, for about
4-5 minutes, or until dry, do not burn.

Add coconut milk gradually, stirring after each addition. Add bay
leaves and lemon grass.  Bring to a boil. Simmer 5 minutes to allow
flavors to blend.

Add lime juice.  Stir.  Add cooked chicken and reheat in sauce.
Garnish with the shredded chilie.  Serve with rice and Sambal Ulek.

Babi Pangang (Indonesian Grilled Pork)
 
Yield: 4 Servings
 
  MARINADE  =======================
      1 lb pork,marbled
      2 t  ginger,ground
      1    garlic clove
      1    onion
      3 T  ketjap manis
      1    pepper
      1    salt
      1    lemon juice
  SAUCE  ==========================
      1 c  stock
      2 T  sugar
      1 T  sherry
      1 T  oil
     70 g  tomato puree
    1/2 t  gourmet powder (ve-tsin)
      1    onion,small
      1    garlic clove

Preparation of the meat: Make a mixture of all the above mentioned
ingredients and rub the meat with it. Brown it in a frying pan with
either butter or oil. Basting the meat regularly. Simmer for 10-15
minutes. Drain the meat and put under a hot grill for a few minutes
until glazed. Keep warm. Sauce Preparation: Cut the onion in fine
rings or slices and fry them together with the finely cut garlic in
oil or margarine. When nicely browned add the mixture of the stock,
sugar, sherry, tomato puree and gourmet powder. Simmer for 5 minuteswhile stirring the sauce continuously. Add water of necessary.

How to Serve: Pour the hot sauce over the warm sliced meat and garnish itwith Chopped Vegetable Pickle and Shrimp Crackers. Eat it with rice or Mei (noodles).