Grilled or fried chicken often forms part of the elaborate temple offerings
and appears at most traditional ceremonies. Simmering it in spiced coconut
milk before grilling or frying imparts a very special flavour.
Siap
Mepanggang ( grilled chicken )
This is
one of Ball's most traditional dishes and plays an important role in
many ceremonies. ##
4
baby chickens, each 400 g (13 oz)
1 cup spice paste for chicken
2 1/2 cups coconut milk
3 1/4 cups chicken stock
4 stalks lemon grass, bruised
4 salam leaves
1 tablespoon salt
1 tablespoon hiack peppercorns, crushed
Cut along
the backbone of the chickens, open butterfly style and flatten. Heat
a heavy saucepan, add spice paste and saute for 2 minutes over low heat.
Add coconut milk, chicken stock, lemon grass and bring to boil and simmer
for 5 minutes. Add chickens, salam leaves, salt and pepper and simmer
until three-quarters cooked, turning chicken frequently. Remove from
fire and cool chicken in the sauce to room temperature. Remove chicken
from sauce and dry well in open air place for 30 minutes. Grill over
charcoal until dark golden brown. Grilled chicken tastes best when served
with peanut sauce, steamed rice and vegetables.
Siap
Megoreng ( fried chicken )
For Balinese
fried chicken, follow the same steps described above. Rather than grilling
over charcoal, fry in medium hot oil until golden brown. ##
Helpful
hints : The chickens can be simmered in coconut milk and then
deep-frozen until required. Be sure to dry them thoroughly after defrosting,
either in an airy place or in front of a fan, before grilling or frying.
