Ajam Panggang (Indonesian BBQ'd Chicken)
      3 lb Broiler chicken                   1/2 ts Grated fresh ginger
      1 c  Kecap (or ketjap) manis*            1 ts Sambal oelek**
      2    Garlic cloves                       1 pk Kroepoek oedang***
           -- peeled and mashed                     Cornstarch to thicken
      2 tb Fresh lime juice                         -- marinade for sauce
    1/2 c  Melted, unsalted butter        
 
  *Sweet soy sauce.
  
  **Hot pepper sauce.
  
  ***Shrimp puffs.
  
  Note:  Ingredients from Indonesia are available at many Dutch, Chinese,
  Vietnamese and Indonesian specialty stores.  This...dish is good with Nasi
  Goreng (fried rice).
  
  Cut chicken into 8 pieces.  Combine remaining ingredients, except shrimp
  puffs, in large bowl.  Add chicken pieces; toss to coat. Marinate 2 hours
  at room temperature, stirring occasionally.  Remove chicken pieces from
  marinade (reserving some of the marinade for basting and the rest for
  sauce).
  
  Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as
  needed.  If browning too quickly, cover with foil.  (In summer, barbecue
  over charcoal fire.)
  
  Heat reserved marinade with cornstarch until thickened and serve as sauce,
  if desired.  Serve with shrimp puffs on the side.  For these, simply
  deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on
  paper towels.  The chips will puff up as soon as they hit the fat.
  
  Yield: 4 servings on its own, 6 as part of an Indonesian rice table.
  
  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
  James Lorimer & Company, 1985.  Pg. 57.  ISBN 0-88862-788-2. Electronic
  format by Cathy Harned.

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