Ayam Panggang Mesanten (Grilled Chicken with Chilies)

• 2 pounds chicken
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 teaspoon shrimp paste dried
• 4 each shallots chopped
• 3 each garlic cloves crushed
• 3 each red chili peppers fresh
• 2 tablespoons vegetable oil
• 213 cups coconut milk
• 2 each bay leaves
• 1 x lemongrass stalk
• 1 tablespoon lime juice fresh
• 1 x red chili peppers fresh, shredded

1. Dried shrimp paste is also called terasi.
2. Seed and shred the chilies.
3. Crush lemon grass with side of cleaver.
4. Cut chicken in half.
5. Wash and pat dry.
6. Rub with salt and oil.
7. Grill over hot coals about 10 to 15 minutes each side, until done.
8. Slice chicken into bite-sized pieces.
9. Wrap shrimp paste in foil and toast each side over moderate heat about 2 minutes.
10. Pound shallots, garlic, chilies, and toasted shrimp paste into a paste.
11. Heat oil in frying pan.
12. Add paste and fry on moderate heat, stirring, for about 4 to 5 minutes, or until dry, do not burn.
13. Add coconut milk gradually, stirring after each addition.
14. Add bay leaves and lemon grass.
15. Bring to a boil.
16. Simmer 5 minutes to allow flavors to blend.
17. Add lime juice.
18. Stir.
19. Add cooked chicken and reheat in sauce.
20. Garnish with the shredded chilie.
21. Serve with rice and Sambal Ulek.

chicken, salt, vegetable oil, shrimp, shallots, garlic, red chili peppers, vegetable oil, coconut milk, bay leaves, stalk, lime juice fresh, red chili peppers

Taken from recipeland.com/recipe/v/ayam-panggang-mesanten-grilled--3955 (may not work)