Saturday, July 11, 2015


I found this recipe and it looked so absolutely delicious that I had to try it!  Well it received 4 thumbs down - WAY TOO BITTER - so it was back to the drawing board.  I guess we are just not Indonesian eaters.  I still liked the basic recipe idea, it just needed something more to our liking!  It was too bitter as is, so I tried a simple fix and Voila’ a new recipe was born.
10 6 garlic cloves, minced
3 fresh long red chiles, halved and seeded
1 teaspoon red pepper flakes
6 3 small shallots, halved sliced
2 1 tablespoons chopped fresh ginger
1 cup brown sugar
1 1/4 teaspoon ground turmeric
1/4 cup vegetable avocado oil, plus more for brushing
freshly ground Salt and black pepper
One 4-pound chicken, butterflied 1 1/2 pounds chicken tenders
4 fresh bay leaves
4 2 limes, halved
   2 limes, sliced
  • In a food processor, combine the garlic, chiles, shallots, ginger and turmeric and pulse until finely chopped. 
  • Add the 1/4 cup of avocado oil and pulse to a fine paste. 
  • Transfer the paste to a small skillet and add the brown sugar cooking over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. 
  • Let the paste cool completely and season with salt and pepper.
  • Cover and refrigerate for at least 4 hours or overnight.

  • Preheat oven to 450°.
  • Uncover chicken and bring to room temperature while oven is heating.
  • Add lime pieces.
  • Bake 20-25 minutes until cooked through.

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