Patum Peperium - Makers of The Gentleman's Relish & The Poacher's Relish

Ayam Goreng with Sambal Bajak

Preparation time
60 mins
Cooking time
45 mins


  • 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


  • 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.