Chicken Grilled In Yellow Spices | Ayam Panggang Bumbu Kuning

Chicken Grilled In Yellow Spices | Ayam Panggang Bumbu Kuning, 
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Ingredients :
  • 1 whole chicken, cut up into 4 pieces
  • 500 cc thick coconut milk
  • 1 stalk lemongrass, bruised
  • 3 kaffir lime leaves
  • 2 cloves
  • 2 cardamom, bruised
  • 1 Tbsp. tamarind juice
  • 3 Tbsp. vegetable oil
Spices :
  • 3 cloves garlic
  • 8 small shallots
  • 5 candlenuts, dryly fried
  • 3 tsp. coriander seeds
  • 1 tsp. pepper
  • ¼ tsp. aniseeds
  • ½ tsp. cumin seeds
  • ½ tsp. nutmeg
  • ¼ tbsp. galangal
  • 2 tsp. ginger
  • 2 tsp. ground turmeric
  • 1 tbsp. salt
How To Make :
  1. Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
  2. Add the chicken pieces and stir well until the chicken is half done.
  3. Pour in the coconut milk and tamarind juice.
  4. Cook it until the chicken is almost done and the sauce is thickened, remove.
  5. On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.

Spicy Grilled Chicken | Singgang Ayam

Ingredients :
  • 375 ml (1 1/2 cups) thick coconut milk
  • 1 fresh spring chicken (about 1 kg/2 Ibs), split along the breast, opened and flattened
  • 1 turmeric leaf
  • 5 kaffir lime leaves
  • 2 stalks lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised
Paste  ingredients:
  • 1 tablespoon black peppercorns
  • 3 to 4 shallots
  • 2 doves garlic
  • 2 1/2 cm (1 in) galangal root, peeled and sliced
  • 2 1/2 cm (1 in) turmeric, peeled and sliced
  • 1 cm (1/2 in) ginger, peeled and sliced
  • 1 to 2 teaspoons sugar (optional)
  • 1 teaspoon salt
How To Make :
  1. To make the Spice Paste, grind all the ingredients toa smooth paste in a mortar or t1lender, adding some coconut milk to keep the paste turning if necessary. Transfer to a bowl and set aside.
  2. Heat the Spice Paste in a wok over medium heat and gradually stir in the coconut milk. Bring the mixture
    slowly to a boil and simmer for 3 to 4 minutes, stirring constantly.
  3. Add the chicken, turmeric leaf, lime leaves and lemongrass, and mix well. Cover the wok and simmer for about 30 minutes, turning the chicken frequently, until the chicken is tender. Remove from heat.
  4. Grill the spiced chicken on a charcoal or pan grill over medium heat until golden brown on both sides, basting with the leftover sauce. This should take about 5 minutes. Cut the grilled chicken into serving pieces and serve hot.

Albondigas Soup Recipe

If fresh mint is not available, you can use a couple teaspoons of dried mint from herbal mint tea. You can also vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example. Or you could add some chopped fresh zucchini or corn. My mother often puts a couple extra tablespoons of chopped fresh mint directly into the soup. Feel free to substitute ground turkey for the ground beef, we do it often.


  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 1 large garlic clove, minced
  • 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
  • 1/2 cup of tomato sauce
  • 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
  • 2 large carrots, peeled and sliced
  • 1/3 cup of raw white rice
  • 1 pound ground beef
  • 1/4 cup of chopped fresh mint leaves
  • 1/4 cup of chopped parsley
  • 1 raw egg
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • A dash of cayenne (optional)
  • 1 1/2 cup of frozen or fresh peas
  • 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
  • Salt and pepper
  • 1/2 cup chopped fresh cilantro
*If using prepared stock, be sure to use gluten-free stock if you are cooking gluten-free.


1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.
albondigas-1.jpg albondigas-2.jpg
3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.
Garnish with chopped fresh cilantro.

Albondigas Soup

Albondigas Soup
Albondigas soup is a traditional Mexican meatball soup ("albondigas" means "meatballs" in Spanish) that my mother has cooked for our family for almost 50 years. It is our version of comfort food. What makes the flavor of albondigas soup distinctive is the chopped mint in the meatballs. I once complained to a Mexican chef about the lack of mint in his cookbook's albondigas soup recipe, and he looked at me with surprise and said, "my mother puts mint in her albondigas!" You can, of course, skip the mint, substitute with a little fresh oregano or some cilantro, but to me, the soup's not the same without it. You can also vary the vegetables added, depending on what you have on hand and what's in season.

Spring Minestrone Soup

Spring Minestrone Soup
Welcome spring with this savory soup from Hank. ~Elise
Minestrone is one of my favorite soups, and it is infinitely malleable with the seasons. This version celebrates springtime, when fresh, new vegetables begin to show up at the market. I know to make this soup whenever I can get asparagus, artichokes and peas all at the same time. These vegetables form the backbone to the soup.
Another good thing about this minestrone is that it takes only about an hour to make, from start to finish, including prep time. Classic minestrone takes at least a couple hours to make, and my own recipe for minestrone takes 8 hours. There's something to be said for a quick version.
Keep in mind that the ingredients below are a guide. Minestrone is supposed to be free-form, with whatever looks good at the produce market. Don't like artichoke hearts? Skip them. Despise chickpeas? Use some other bean. Just be sure to use lots of different kinds of vegetables and you'll be fine.
The other key to this recipe is to build the soup like a house. Don't toss everything in all at once, or some vegetables will be overcooked and some undercooked. This is why when you read my recipe below you will see that I add ingredients little by little.
Feel free to use canned or frozen vegetables in some cases. I use canned chickpeas and will often use frozen peas, which are almost as good as fresh. For a special occasion, use all fresh ingredients, though, as you can definitely taste the difference.