When I was in California, my aunt "Tiwi" always made this sweet and spicy BBQ chicken. When people asked her about her dish she called the "Ayam Man-Ja" Chicken Manado-Java Style. The spiciness comes from her husband home land Manado and the sweetness comes from her home land Java. "Selamat Menikmati..."
1 chicken (3 lb), divided into 10 parts
Spice Paste:
1 TB salt
1 TB tamarind
1/4 tsp turmeric
1 inch ginger
3 TB sweet soy sauce
Using a mortar, paste the ginger and mix with the rest of the spices. Rub the chicken with the Spice Paste. Marinate for 4 hours or over night is better.
Get the grill ready. Add 1/4 cup of oil into the marinated chicken and mix it thoroughly. Grill the chicken until all the
surface are golden brown and cooked. Then dip the chicken into the sauce before serving. Or you don't have to grill it
all the way if you are going to simmer the grilled chicken in the sauce.
Sweet & Spicy Sauce:
1 medium onion
3 garlic
5 red chilies
5 bird's eye chilies
4 ripen tomatoes
4 TB brown sugar
1 tsp salt
1 lime, juiced
1/4 cup water
1/4 cup oil
Roughly chopp the onion and garlic. Heat the oil in sauce pan over medium heat and fry the onion and garlic until transculent. Place the rest of the ingredients in the blender and blend it in to a semi smooth paste. Pour into a wok and cook over medium heat until all the liquid all gone. Pour in the oil and continue frying until fragrant. Adjust the taste. Add the grilled chicken in. Mix all the way trough until the chicken coated with the sauce. Usually, the wings are done first, followed by the breasts then the legs and the thighs. Serve with rice and lalapan.
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