Monday, 16 March 2015

Ayam Pinadar Recipe (Andaliman Pepper Chicken)

Pinadar chicken is chicken cooked in herbs and chicken livers with andaliman as an important spice. Andaliman is a close relative of Sichuan pepper grown in the soil of North Sumatra, Indonesia where the Batak ethnic group living. Batak cuisine is also known for cooking with andaliman pepper.

If you are interested to know more about andaliman, I suggest you to read more at this link where I discuss about it in depth.

Batak cooking, it believes that the process of roasting chickens before actually cooking in spices will bring better flavor to food. For those who do not like spicy food hot, you can always reduce the number of birds eye chillies. This recipe was adapted from a fellow blogger Indonesia, Indonesia Medan Food that I changed a little.

Chicken Pinadar
- Andaliman pepper chicken -
Adapted from Food Medan Indonesia

1 pound whole chicken native Indonesian leaner and tougher (I use whole chicken Manitoban)
2 tablespoons shredded coconut, toasted and ground
4 lime leaves
3 bay (greetings) leaves Indonesia
Water 200 milliliters
4 tablespoons of coconut oil EV
seasalt taste

Material to grind:
6 grilled hazelnut
40 grams of red cayenne peppers length
10 grams of birds eye chillies
40 grams of onion
3 cloves of garlic
2 cm galangal
2 cm ginger, deleted
2 stalks lemongrass, white part only, or 4 tablespoons of lemon grass ground frozen, thawed
2 tablespoons andaliman
25 grams of chicken liver

Chicken Pinadar 2

Bake or grill a whole chicken without burning it. Set aside and cut into small pieces.

In a food processor, process all the ingredients to grind until smooth. On medium high heat, saute mixture of soil, lime leaves and Indonesian bay leaf in a pan with EV coconut oil until fragrant.

Add chicken and ground toasted shredded coconut. Stir evenly. Reduce heat to medium low. Add the water. Cover the pan with a lid. Cook until chicken is tender. Serve with rice.

No comments:

Post a Comment