Grilled chicken Ketchup and Karedok

Grilled chicken Ketchup and Karedok

Recipe by Cooking Rabbit

Indonesian traditional recipes, fast, tasty and easy to serve.

Cook time: 40 Mins
Yield: 2-3 Serving
INGREDIENTS
Main Ingredients:

• 1 chicken (cut into 4 or 8 portions)
• 1 tsp of tamarind paste
• 1 tsp salt
• 6 tbsp Sweet Soy Sauce (kecap manis)
• 1 tsp palm sugar
• 2 red bird's eye chilies
• 8 shallots
• 4 garlic cloves
• 1 tsp white peppercorns
• 3 roasted candlenuts (you can use macadamia nuts as a substitute)
• ½ tsp salt
• 2 tbsp oil

Karedok Ingredients:

• 150 g green beans
• 1 small Chinese cabbage (sliced thinly)
• 1 continental cucumber
• 250 g bean sprouts
• 1 can Valcom Bamboo Shoots Slices
• 2 cups Thai basil (you can substitute for regular basil)
• 4 shallots (slice thinly)
• 150 g peanuts (chopped)
• 1 cm piece fresh ginger (chopped finely)
• 2 red bird's eye chilies (seeds removed, chopped finely)
• 2 garlic cloves (coarsely chopped)
• 3 limes (juice only)
• 2 tbsp brown sugar
• 2 tbsp Lee Kum Kee Premium Soy Sauce
• 5 g shrimp paste

HOW TO MAKE

1. Grilled chicken Ketchup: Place chicken in a bowl with the tamarind paste and salt. Massage into the chicken and set aside.
2. In a food processor or mortar and pestle, grind the bird’s eye chilli, shallots, garlic, white peppercorns, candlenuts and ½ tsp salt into a paste.
3. Heat the oil in a large and deep pan, fry the spice paste for 1 min or until fragrant.
4. Add chicken pieces, kecap manis, palm sugar and 1 tsp salt. Cover with 650ml of water and stir.
5. Bring to the boil, reduce the heat and cook without the lid on until the liquid has reduced by ⅔ and has become sticky, turning the chicken occasionally.
6. Remove chicken and reserve the cooking marinade.
7. Cook on BBQ or under the grill brushing with the marinade until caramelised.
8. Karedok: In a mortar and pestle, grind together the ginger, chilli, garlic, shrimp paste and ½ tsp salt into a paste.
9. Add the crushed peanuts, lime juice, brown sugar and Lee Kum Kee Premium Soy Sauce. Stir to combine.
10. Using a bean slicer, slice the beans and cut into 3 cm lengths.
11. Peel the cucumber slice in half and scoop out the seeds. Cut into thirds and julienne.
12. Top and tail the bean sprouts.
13. Drain the Valcom Bamboo Shoot Slices.
14. In a large salad bowl, add all the prepared vegetables and pour over the peanut dressing. Toss to combine.