Cooking on board Impi in Indonesia: Roast Chicken and Sambal

Unlike most cruisers we have not been eating out a lot in Indonesia, possibly because we have not been near any living souls! And we have had some requests from people as far away as Ontario to share recipes, so they can share our culinary ride through Indonesia, so here goes.

Every two weeks or so we go and stock up on produce in a town, then run away from civilization to immerse ourselves in unspoiled nature!  So to honour the culinary culture of Indonesia and to make the most of local produce, I have been cooking mostly Indonesian style on Impi.

It is not always easy to buy animal protein in Indonesia but most of the time, one can find whole frozen chickens that vary in price from 5000IRP to 7000IRP. (AU$5 to AU$7)

Here is a recipe to make an Indonesian style roast chicken adapted for diabetics, lovely with sambal, green mango salad, a bit of black rice and lime. It is easy peasy to make sambal and you can vary the degree of spice by reducing the chilis, or changing the type of chili. Surprisingly we have also been able to source different types of rice in the supermarkets, including organic rice. 

Main Ingredients (for 4 persons or for Brent and one other)

  • 1.5kg whole chicken defrosted and split along the breast bone.

Marinade Ingredients

  • ½ cup soy sauce
  • ⅓ cup coconut milk
  • 6 kaffir lime leaves
  • 1 cinnamon stick
  • 1 green chill
  • 5 cm piece of ginger
  • 5 cm piece of galangal
  • 4 fresh lemongrass stalks
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 red chillis or more to taste

Sambal Ingredients

  • 1 onion
  • 1 clove of garlic
  • 2.5 cm piece of ginger
  • 1/2 can of crushed tomatoes of good quality or 3 roma tomatoes
  • 1.5 tsp of salt
  • 2 tbsp of vegetable oil
  • 15 mild red chilis
  • 15 hot red chilis or reduce for a milder sambal
  • 2 tbsp of cider vinegar
  • 1 small ripe mango for a milder sambal

Mango Salad Ingredients

  •  2 small green mangoes, sliced longwise
  • ¼ of sliced white onion
  • juice of 1 lime
  • a little grated fresh ginger

Method for the Chicken

Slice the chili and lime leaves, crush the cinnamon and peel/slice the ginger, galangal and lemon grass finely. Add all the spices and condiments to the coconut milk and soya sauce and mix well.

Cut the chicken along the thigh bones and slash the breast a couple of times to help the marinade flavor the meat.

Place the chicken in a zip lock bag and pour the marinade over, massage the marinade into the chicken, then refrigerate overnight.

Next day, cook for 40 minutes or so in a 200 degrees C oven. Check there is no red meat along the wing or thigh bone, then rest for a few minutes. Ready to serve!

Method for the Sambal

 Roughly chop the onion, garlic, ginger and chili.

Heat the oil and add the above, add salt.

Fry on medium heat until the onion is translucent, then add the tomatoes and vinegar.

Cook for about 10 minutes and blend in the food processor.

Have a taste. If it is too hot for your taste, cook a small half ripe mango in a bit of oil and blend with the sambal.   The sweet taste will reduce the heat!

Method for the Mango Salad

Just mix the ingredients and it is done!

Hey hope you enjoy our adaptations of Indonesian cuisine.  Coming up:  banana and maple syrup upside down cake, beef or venison rendang!

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