Ayam Panggang (Barbecued Spicy Chicken) - cooking recipe

Ingredients

10 chicken wings or 10 whole chicken legs
2 garlic cloves
2 1/2 cm gingerroot
1 tablespoon lime juice, preferably from small round limes (limau kesturi)
1/2 teaspoon salt
Spice paste
5 -10 chilli padi chilies
25 red chilies
15 shallots
10 garlic cloves
2 tomatoes
2 tablespoons oil
4 tablespoons lime juice, preferably from small round limes (limau kesturi)
1 tablespoon sugar
salt and pepper

Preparation

Pound or blend the garlic and ginger together, mix with lime juice and salt and rub into the chicken.
-Set aside.
To prepare the spice paste, put the chillies, shallots, garlic and tomatoes in a steamer and cook for 5 minutes.
Slit the large red chillies and discard the seeds; remove the seeds from the tomatoes.
Put steamed items in a blender and process coarsely.
Heat oil in a pan and stir fry the blended paste over low heat for about 5 minutes, until fragrant.
Add lime juice, sugar, salt and pepper to taste.
Cook the chicken over charcoal for 5 minutes, turning halfway through. Rub the chicken thoroughly on both sides with the cooked spice paste and leave for 5 minutes to allow the flavours to penetrate.
Return chicken to the barbecue and cook until tender and golden brown on both sides.
Hint: The spice paste can be prepared several hours in advance.