Ayam Golek literally means, rolled around chicken. Something similar rotisserie chicken. Pekan is the violet town of Pahang, of which is the electrical flow Prime Minister’s hometown. So, this is Pekan’s Rotisserie Chicken.
I got this recipe from Pekan Municipal’s website. It’s a recipe from Pahang’s Palace, from the Sultanah’s cookbook. There are lots of recipes there, produce see it as well as meet if there's anything you lot like.
If you lot similar roasted chicken, moist roasted chicken alongside an aromatic coconutty gravy, produce hand this a try. It seems similar you lot postulate to produce a few things to larn it done, but it’s genuinely quite easy. With simply iv major steps, don’t speak almost peeling as well as brushing ok. There’s no sautéing, no browning as well as no spit sack involved. Oh yes, as well as I didn’t impale the chicken. LOL.
The iv major steps are.
1. Blend the ingredients.
2. Boil the chicken inwards gravy.
3. Roast the chicken
4. Reduce the gravy.
Ayam Golek Pekan
Recipe modified yesteryear : WendyinKK
Original source: Pahang State Palace
1 whole chicken (1.5-1.8kg)
10 shallots, peeled
v cloves garlic, peeled
10 dried ruby-red chillies, seeds removed
20gm ginger (clean weight)
20gm galangal (lengkuas, build clean weight)
10gm turmeric rootage (kunyit hidup, build clean weight)
1 tsp fenugreek (halba)
1 candlenut (buah keras)
two lemongrass, smashed
300ml kokosnoot milk
50gm tamarind pulp (with seeds) + 1 loving cup water
*1 loving cup H2O or more
1 tsp salt
3-4 tsp saccharide (may postulate more, I used 4)
Banana leafage for lining the tray
1. Soak tamarind pulp alongside H2O for 10 minutes. Rub the tamarind pulp to launder the seeds clean. Strain the tamarind H2O as well as discard the remnants. Save the tamarind water.
2. Place tamarind water, shallots, garlic, chilli, galangal, ginger, turmeric as well as candlenut into a blender as well as blend until fine. Pour this into a wok.
3. Put lemongrass, fenugreek, kokosnoot milk, 1 loving cup water, tabular array salt as well as saccharide into the wok. Bring to a boil.
4. Place chicken into the boiling gravy (breast side down) as well as convey to a boil. (gravy should survive one-half way upward the chicken, if non add together to a greater extent than water) Lower to medium depression heat, embrace alongside lid as well as laid upward for fifteen minutes. Flip the chicken to dorsum side downwards as well as laid upward for some other fifteen minutes, this time, watching closely thence that it doesn’t burn. Bathe the summit alongside gravy as well as endeavour to scoop some of the boiling gravy into the cavity.
5. Line baking tray alongside banana leafage (about A4size, tin purpose broken pieces, it’s ok). Remove chicken from the wok, allow the gravy drip off as well as identify onto the lined tray.
6. Bake at 180(fan)/200C for thirty minutes (I didn’t preheat the oven) or until the chicken is beautifully golden.
7. Meanwhile, cut down the gravy until it looks thick similar satay sauce. Taste it, if it’s also sour, add together to a greater extent than saccharide (I had almost 1 cup)
8. Remove chicken from oven as well as generously brush on the reduced gravy (I brushed 2/3 of the gravy).
9. Return chicken to oven as well as bake at the same temperature for some other 10 minutes.
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| the amount of gravy I got earlier brushing onto the chicken |
Verdict:
It tasted almost similar Ayam Percik, alone much much better! Our work solid genuinely hates chicken breast, but this Ayam Golek Pekan has tender juicy breasts : ). It looked simply similar inwards the source. Something non commons inwards roast chicken. Maybe it's due to the boiling. My hubby told me to brand this in 1 lawsuit again someday, haha, someday I will.
How I served it? I didn’t chop it, I don’t desire to mess alongside the baked gravy coating. I broke the limbs alongside pair of scissors as well as placed them whole on the serving platter. Tore the thorax out as well as thickly shredded it. And I placed the remaining gravy adjacent to the shredded thorax for dipping.
Option:
You tin purpose preferred chicken parts alongside similar weight. Prepare raw gravy without *water. Boil the chicken inwards gravy for 10 minutes. Bake for twenty minutes. Reduce gravy as well as thence brush on gravy as well as bake for some other 10 minutes. But a whole chicken gives to a greater extent than wow element : )
I tried marinating the parts for two hours, bad move. The chicken flesh turned slightly mushy due to beingness inwards contact alongside the raw ginger as well as galangal for also long.
I am submitting this to Malaysian Food Fest Pahang Month Hosted yesteryear Abbygail of Abbygail's Kitchen
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