Ayam Golek (Malaysian Roast Chicken), in my oven!
I used to buy Ayam Golek during the Ramadan month from the Ramadan market near my house. My daughter loves to eat Ayam Golek and I tried to cook it for her. Some Ayam Golek recipe uses Coconut milk (santan) but I did not add this ingredient. Instead of letting the Ayam ‘golek’ (turn) in my oven Rotisserie, I cut out the chicken, butterfly style to reduce the roasting time. Therefore, my ayam golek (turn over and over chicken) did not actually bergolek! Ha Ha Ha! Ingredients
Chicken (Ayam), 1 whole
Marinade
Kunyit, 1 teaspoon
Ketumbar (Coriander) Powder, 1 table spoon
Cumin (Jintan Manis), ½ table spoon
Ginger, 1x1x1, crushed
Serai (lemongrass), 2pcs, blended
Garlic, 3 pcs, blended
Lemon juice from ½ lemon
Sugar, 2 tablespoon
Salt to taste
Pepper, 1 teaspoon
Marinade the chicken overnight or at least 1 hour. Roast chicken in oven at 180 Deg C for one and a half hour. Actually it will taste better if you barbecue the chicken with charcoal. Serve with garlic chili sauce. Best eaten with white rice!
