FOR SAMBAL LALAP TERASI:
6 shallots peeled and thinly sliced
1/2 Tbsp shrimp paste
120 gr Cayenne pepper (cabe keriting), stems removed
4 Thai red chili optional, stems removed
1 large tomato quartered
1 tsp salt
2 Tbsp palm sugar or coconut sugar
Juice of 1 lime
3 Tbsp cooking oil
FOR GRILLED CHICKEN:
5 -6 bone-in skin-on chicken thighs or drumsticks
1 Tbsp coconut sugar
1 Tbsp sweet soy sauce kecap manis
1 tsp salt
2 Tbsp cooking oil
1 stalk lemongrass smash with heavy objects
3 kaffir lime leaves tear edges to release flavor
INGREDIENTS TO GRIND FOR GRILLED CHICKEN:
1 tsp coriander powder
2 inches ginger
1 inch galangal or use 2 Tbsp galangal powder
1 large cucumber
Handful of green beans
1 large tomatoes
8 -10 cabbage leaves cut into large chunks
PREPARE THE VEGETABLES:
Thinly slice the cucumber and cut the tomatoes into quarters. Steam the green beans and cabbage leaves until soft, but not mushy.
PREPARE SAMBAL LALAP TERASI:
Preheat cooking oil over medium heat. Add shallots, shrimp paste, cayenne pepper, and Thai chili (if using) and stir fry until really fragrant, about 5 minutes.
Add tomatoes and cook until the tomatoes can be easily mashed. Remove from the heat and transfer to a food processor.
Add salt, sugar, and lime juice. Pulse a few times to give you that rustic-looking sambal or process further if you want the sambal smoother. Can be stored in refrigerator for up to 1 week.
PREPARE AYAM BAKAR:
Marinade the chicken with lime juice while you are preparing other things.
Place all ingredients to grind in a food processor and grind until you have a smooth paste.
Mix the ingredients you have grind with coconut sugar, kecap manis, and salt. Stir to mix everything.
Preheat cooking oil over medium heat. Add the grind ingredients. Stir fry until fragrant, about 5 minutes.
IF COOKING WITH INSTANT POT PRESSURE COOKER:
Place the chicken pieces inside the inner pot of instant pot. Pour 1/4 cup of water inside the pot. It may seem a little of water, but that’s enough. Not much liquid is lost in pressure cooker.
Add the grind ingredients you stir fry earlier followed by kaffir lime leaves, and lemongrass.
Cover the lid of the instant pot. Turn the steam release valve to seal. Press “pressure cooker” and make sure it’s on “high pressure”. Set the timer to 10 minutes. When the timer is up, release the steam immediately. Uncover the lid. Carefully remove the chicken from the inner pot and set aside to let them cool down for 10 minutes. Proceed to grilling.
Strain the cooking juice from the inner pot. You will get some solid. Keep the solid and mix with some kecap manis and cooking oil if you like.
IF COOKING CHICKEN ON THE STOVE:
Place the chicken pieces in a large pot. Pour water until just enough to cover the chicken pieces. Add the grind ingredients you stir fry earlier followed by kaffir lime leaves, and lemongrass. Bring to a boil and then lower the heat to let it simmer until the chicken pieces are cooked through, about 20-30 minutes.
Remove the chicken pieces from the liquid and keep some of the solids from cooking the chicken. Let the chicken cool down for 10 minutes. Proceed to grilling.
GRILL THE CHICKEN:
Brush the chicken with the sauce and then grill until you are happy with the color.
Serve the ayam bakar with vegetables and sambal lalap terasi