Ayam Goreng with Sambal Bajak

Ingredients

• 1 whole chicken
• ttbsps coriander seeds
• 6 shallots
• 3 lemongrass stalks
• 75g root ginger
• 50g macadamia nuts
• 50g fresh turmeric
• 4 dry red chillies
• 4tsp Patum Peperium Anchovy Relish
• 100g bird eye chilli (finely chopped)
• 100g shallots (sliced)
• 100g cherry tomatoes (quartered)
• 4 garlic cloves (minced)
• 6 kaffir leaves (thinly sliced)
• 2tsp Patum Peperium Anchovy Paste
• 1tsp demerara sugar
• 1tbsp oil

Method

• Make spice paste by toasting coriander seeds along with lemongrass, shallots, root ginger, macadamia nuts and dry red chillies on a pan for 2-3 minutes. Add fresh turmeric along with Patum anchovy relish to the paste and mince all the ingredients finely in the blender.
• Slit the whole chicken in various places. Apply the spice paste to the chicken.
• Leave for at least couple of hours in margination.
• Pre heat the oven at 180C and cook the chicken for 45 minutes or till it has cooked through.

For sambal Bajak

• Combine chop bird eye chillies, shallots, cherry tomatoes, garlic cloves, kaffir leaves, patum anchovy relish and demerara sugar.
• Give a good mix. Chill the sambal in the fridge.

Serve Sambal along with roasted chicken.

Garnish with toasted macadamia nuts.