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Cook Snap Win 2018 has ended.

We had an exciting season of COOK SNAP WIN last year and we thank you all for the overwhelming response!

Our Weekly Winners, Asian Inspirations Choice Winners & the Wok of Fame Winners have been determined. And after weeks of recipe testing and tasting, we have finally found our Major Prize Winners.

Ayam Panggang Kecap & Karedok

By Lisa-JaneFudge

Theme

Asian BBQ & Grill

Cuisine

Indonesian

Ingredients

AYAM PANGGANG KECAP – Kecap Manis BBQ Chicken:

  • 1 chicken cut into 4 or 8
  • 1 teaspoon of tamarind paste
  • 1 teaspoon salt
  • 6 tablespoons ABC Kecap Manis
  • 1 teaspoon palm sugar
  • 2 red birds eye chilies
  • 8 shallots
  • 4 garlic cloves
  • 1 teaspoon white peppercorns
  • 3 candlenuts roasted (you can use macadamia nuts as a substitute)
  • 1/2 teaspoon salt
  • 2 tablespoons oil

KAREDOK – Javanese Vegetable Salad with Peanut Dressing:

  • 150 grams green beans
  • 1 small Chinese cabbage, sliced thin
  • 1 continental cucumber
  • 250 grams bean sprouts
  • 1 can Valcom Bamboo shoots slices
  • 2 cups thai basil (you can substitute for regular basil)
  • 4 shallots, slice thin
  • 150 grams chopped peanuts
  • 1 cm piece fresh ginger, chopped fine
  • 2 red birds eye chilies, seeds removed, chopped fine
  • 2 garlic cloves, coarsely chopped
  • 3 limes, juice only
  • 2 tablespoon brown sugar
  • 2 tablespoon Lee Kum Kee Soy Sauce
  • 5 grams belacan

Method

AYAM PANGGANG KECAP:

  1. Place chicken in a bowl with the tamarind paste and salt. Massage into the chicken and set aside.
  2. In a food processor or mortar & pestle grind the birds eye chili, shallots, garlic, white peppercorns, candlenuts and 1/2 teaspoon salt into a paste.
  3. Heat the oil in a large and deep pan, fry the spice paste for a minute or until fragrant.
  4. Add chicken pieces, ABC Kecap Manis, palm sugar and 1 teaspoon salt. Cover with 650 mls of water and stir.
  5. Bring to the boil, reduce the heat and cook without the lid on until the liquid has reduced by 2/3 and has become sticky, turning the chicken occasionally.
  6. Remove chicken and reserve the cooking marinade.
  7. Cook on BBQ or under the grill brushing with the marinade until caramelized.

KAREDOK:

  1. In a mortar & pestle grind together the ginger, chili, garlic, belacan and 1/2 teaspoon salt into a paste.
  2. Add the crushed peanuts, lime juice, brown sugar and Lee Kum Kee Soy Sauce. Stir to combine.
  3. Using a bean slicer, slice the beans and cut into 3 cm lengths.
  4. Peel the cucumber slice in half and scoop out the seeds. Cut into 1/3 and julienne
  5. Top & tail the bean sprouts
  6. Drain the Valcom Bamboo Shoot Slices
  7. In a large salad bowl add all the prepared vegetables and pour over the peanut dressing. Toss to combine.

Products Used

ABC SWEET SOY SAUCE 275ML

LKK PREMIUM SOY SAUCE 150ML

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