The Global Kitchen

I LOVE this grilled chicken. The simmering in spices before marinating and grilling really adds complex layers of flavor to the final dish. The meat is also really moist.

I could eat the marinade with a spoon. I really love the flavor of Kecap Manis(pronounced Keh-CHOP mah-NEESE according to the book)

I used bone in skin on thighs instead of a whole chicken.

Both these recipes come from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore by James Oselund.

Javanese Grilled Chicken-Ayam Panggang Jawa

Broth

4 Cups water
3 cloves garlic peeled and crushed
7 whole daun salam leaves(available dried at an Asian grocery)
2 tbs coriander seeds
1 2 inch piece galangal peeled and sliced into 1/4 inch pieces
2 tbs salt

1 whole free range chicken

Marinade

1 tbs coriander seeds
2 cloves garlic peeled and coarsly chopped
2 tbs peanut oil
1/2 cup Kecap Manis(Indonesian Sweet Soy Sauce)

1. Combine the ingredients for the broth in a large sauce pan and bring to a boil over high heat. Lwer the heat to medium, cover and simmer 10 minutes.

2. Add chicken to broth, raise heat and bring to a boil. Immediately reduce heat to medium-low and simmer for 30 minutes until it's about 3/4 cooked.

3. while the chicken is cooking make the marinade. Grind the coriander seeds to a dusty powder in a small food processor. Add the garlic and remaining ingredients and pulse until garlic is pulverized. No shards or slivers should be visible.

4. Put the chicken in a non-reactive bowl and cover with the marinade. Marinate uncovered at room temperature for 30 minutes or in the refrigetrator overnight, turning the chicken to ensure it's evenly covered. Bring chicken to room temperature before grilling or broiling.

5. Grill chicken over medium-hot fire or broil basting occasionally with reserved marinade.

6. Allow chicken to rest 10 minutes before serving.



Celebration Yellow Rice-Nasi Kuning

The author advises not to cut the recipe in half or use a rice cooker for this recipe.

I really liked this rice. I tasted the lemongrass, kaffir lime and coconut more than the tumeric. I also think you could easily use light coconut milk in place of the regular.

Traditionally this rice is reserved for special occasions or as a celebration of a baby's first taste of solid food. It originated in Java and is now eaten all over Indonesia, Malaysia and Singapore. It's also often served as a dish called Tumpeng. The rice is formed into an inverted cone with a splayed red chile on top and with peanuts and omelet strips on the sides. This is said to represent early volcano worship by the Javanese.

2 Cups Jasmine Rice
1 1/2 Cups water
1 1/2 tsp ground tumeric
1 cup unsweetened coconut milk
1 tsp kosher salt
2 thick stalks lemongrass each tied into a knot (smash with a knife and then tie)
3 fresh kaffir lime leaves, crumbled to release their essence
4 fresh daun pandan leaves torn(optional-I didn't use them)
4 whole daun salam leaves

Rinse rice and place in large saucepan.

Combine water and tumeric and stir.

Add tumeric water, coconut milk, salt, lemongrass, lime leaves, and daum pandan and daum salam leaves to rice and stir well to combine.

Bring rice to a boil over high heat stirring frequently. Boil for 15 seconds, immediately reduce the heat to the lowest possible setting and cover. Continue cooking for 15 minutes. Do not lift the lid.

Remove pan from heat and allow to sit covered for an additional 15 minutes.

Open the pot and remove the lemongrass and leaves.. Fold rice with a spoon to distribute the flavors. Transfer to a dish, fluff and serve.