4 teaspoons sambal oelek or fresh hot chili peppers to sub
3 cloves fresh garlic
2½ tablespoons ketcap manis*
2½ tablespoons palm sugar
2½ tablespoons lemon juice
3 tablespoons peanut oil
Nasi Goreng Rice
1 shallot, chopped
1 clove garlic, chopped
1 teaspoon cumin
1 teaspoon turmeric
1 red chili (seeded)
?1/2 teaspoon toasted belacan (terasi)
?1/2 teaspoon palm sugar
½ tablespoon kecap manis
8 oz. overnight rice
1 fried egg
2 tablespoons neutral oil
Australian BBQ Chicken
Slice chicken skin and inside of joints to aid penetration of marinade and to give jagged edges allowing delicious charring while cooking.
Blend all other ingredients and rub it well into chicken, place into plastic bags and refrigerate overnight.
Preheat BBQ and cook high away from the heat source, or indirect if that isn't possible.
I use my kamado at about 375f, top shelf usually.
I aim to get the chicken cooked through before the skin gets too brown and then heat it to brown.
Brush chicken with extra marinade as it cooks.
My test here is to pierce the joint of a maryland and if the juice runs clear I remove the chicken pieces to rest.
Nasi Goreng Rice
Break the overnight/leftover rice using the back of a spoon so they don’t clump together.
In a wok, toast the belacan on low heat until it becomes dry and aromatic. Put into a little bowl and keep.Toasted belacan should be somewhat powdery and appear like tiny granules.
Fry an egg and set aside.
Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer.
Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavoring paste. Add kecap manis and palm sugar and spices into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and serve immediately.
Kecap Manis: Sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, treacle-like flavor due to generous addition of palm sugar. In cooking, it may be replaced by molasses with a little vegetable stock stirred in. Belacan: Shrimp Paste.
Recipe by at http://www.embersandflame.com/cooking/regional-bbq-styles-australia/