Inihaw sa Gata na Manok (Grilled Chicken in Coconut Cream)
This is my version of Ayam Gorek, (Grilled Chicken with coconut cream), a Malaysian favorite on fasting month and weddings. During Ramadan, hundreds of chickens are roasted over charcoal fire along the streets -the smell, sight and hearing the moisture dripping and sizzling over the glowing coals is truly luring. The intense aroma and flavor from the fresh spices will surely entice you…
Making the paste is easy and fun! If you are not rushing against time, pounding the spices into paste using stone mortar and pestle will undoubtedly satisfy your senses—It is said to be therapeutic, as the aromas of the spices and herbs are released the nerves are stimulated.
Inihaw sa Gata na Manok
Spring Chicken 1 whole
Salt 2 tspn
Coconut cream 750 ml
Spice Paste :
Shallots, peeled 10 to 12 pcs
Garlic, peeled 3 cloves
Lemon Grass 5 stalks
Galangal ( or Luyang dilaw) 2 to 3 pcs (1 inch)
White Pepper 1 tspn
Cumin Seeds 1 tspn
Fennel Seeds 1 tblspn
Red Chillies (optional) 1-2 pcs
Combine shallots, garlic, lemon grass, galangal and rest of the spices. Make into a paste.Rub ½ of spice paste and salt to chicken (inside and out). Set aside.
In pan, add oil and paste. Cook spice paste until aromatic.Add coconut milk and chicken. Simmer for 15 to 25 mins, until liquid thickens.
Bake : Transfer into baking dish, pour over the liquid. And bake at 350 F for another 20 to 30 minutes until skin is golden brown.
Grill: Cut into serving size and cook over charcoal, baste with liquid mixture.
Inasal is an Ilonggo word from root asal ;meaning to grill.
To make sauce,simmer coconut cream mixture until thick.
I prefer grilling this over charcoal adds smoky flavor.
Left over can be made into pita bread filling, Just shred the chicken add your favorite vegetables-cucumber, lettuce and tomatoes-and you have a snack!