Ayam Golek Pekan

Ayam Golek Pekan

Source: Pahang state palace
Modified by: windyinkk.blogspot.com

Ingredients:

1 whole chicken (1.5-1.8 kg)- I cut into several pieces.
10 shallots- peeled
5 cloves garlic- peeled
10 dried red chilies - seeds removed - I used 15
20gm ginger-clean weight
20gm galangal-lengkuas clean weight
10gm turmeric root-clean weight
1 tsp fenugreek -halba
1 candle nut (buah keras) - I used two
2 lemongrass- smashed
300ml coconut milk
50gm tamarind pulp-with seed + plus 1 cup water
1 cup water -  or more*
1 tsp salt
3-4 tsp sugar (may need more)

-Soak tamarind pulp with water for 10 mins. Strain the tamarind water.
-Place tamarind water, shallots, garlics, chili, ginger, galangal, turmeric and candlenut into a blender and blend until fine.
-Pour this into a wok.
-Put fenugreek, lemongrass, coconut milk, 1 cup water, salt and sugar  into the wok. Bring to a boil.
-Place chicken into the boiling gravy and bring to a boil.
-Remove chicken from the wok.
-Bake at  160'C for 7-10 mins
-Meanwhile, reduce the gravy until it looks thick. Taste it, if it too sour add more sugar (1 cup of sugar)
-Brush the chicken with 2/3 of the gravy
-continue baking another 7-10 mins