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Grilled Coconut Chicken with Lemon Basil (Ayam Panggang Sulawesi)
May 19th, 2010Recipes, Indonesian Recipes, Recipes22 Comments
When it comes to cooking (and eating), I am all about embracing global flavors. Today, I wanted to introduce you to One Tribe Gourmet, a gorgeous new food blog dedicated to global cuisine. Sara, the author, is very talented and One Tribe Gourmet is loaded with her culinary creations from all over the world. All the dishes Sara made are real feasts to the eyes and her macro food photography is both vivid and mouthwatering. Please welcome One Tribe Gourmet as she shares a delicious Indonesian recipe with us: ayam panggang Sulawesi or grilled coconut chicken with lemon basil. Can you say YUM?
First and foremost I would like to thank Bee for inviting me to do a guest post on her wonderful blog, Rasa Malaysia. I am utterly honored & humbled. It’s ironic that I’m doing a guest post, since I have been a fan of Rasa Malaysia for a while now. I stumbled upon it by total coincidence. Back in December, 2009 a dear friend of mine who shares with me the similar passion of collecting cookbooks, recommended that I check out James Oseland’s James Beard Award-Winning book, “Cradle of Flavor”. Of course once I bought & read the book I was totally intrigued by Malaysian, Indonesian & Singaporean Cuisine. I wanted to learn more about James wonderful book & James, so I looked up his website online. It was James Oseland’s website that introduced me to Rasa Malaysia and rest is history. I am a huge fan of the website and the cuisine! It was around February, 2010 that I decided to start a food blog of my own and have asked for Bee’s advice on many occasions. Bee, you have been a wonderful mentor & an inspiration to me, I am forever grateful to you…
I hope that you will enjoy making the grilled coconut chicken with lemon basil as much as I did. It’s an excellent dish to make on hot summer months. I was able to find all of the ingredients at my local Asian grocers.
Grilled Coconut Chicken with Lemon Basil or ayam panggang Sulawesi is an Indonesian dish from a town called Sulawesi, Indonesia. A wonderful dish for summertime grilling! A cut-up chicken or drumsticks are pre-cooked in an aromatic curry-like coconut milk broth seasoned with ginger, fresh turmeric root, chilies, kaffir lime leaves, & lemon basil (you can alternate with Thai basil). The broth is reduced to a thick paste, then used to baste the chicken as it grills. This is a common way of cooking chicken throughout Indonesia & Malaysia, but this particular combination of ingredients comes from Manado, the capital of North Sulawesi, Indonesia. Manado’s cuisine is marked by an almost religious devotion to ginger, lemon basil, and lemongrass. Wow when I read about Manado cuisine’s devotion to ginger, lemon basil & lemongrass, I was immediately planning a trip to the beautiful countries, Indonesia & Malaysia.
I strongly believe that once you open your hearts & senses to a global cuisine, then you are opening your heart & soul to humanity & to the world! Cheers & Regards, Sara!
(Click Page 2 for the Grilled Coconut Chicken with Lemon Basil Recipe)
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I love Indonesia grilled chicken. I love it that they always boil the chicken with some spices and then grill to perfection. My other favorite is ayam kalasan. Drool!
This is such a beautiful dish! The flavors are so bold and delicate at the same time. Love it! Gorgeous photos.
I was just going to send few packages of lemon basil seed for my friend in the US. I love lemon basil especially for pepes (grilled/steamed fish/chicken wrapped in banana leaves), and lalapan (raw vegetables); eat the lalapan with sambal terasi. Yummmm
Pepy – what is it called in Malay/Indonesian?
Couldn’t help being nosy- I think it’s daun kemangi in Bahasa Indonesia.
OMG this is great because I’ve been looking for an alternative to my mums recipe which is well…. Thanks for sharing this one tribe by way of Bee, love you both…
Cheers
Mmmm this looks great. I like lemon and basil a lot.
Love the indo paste! Such a yummy recipe
Boa tarde, visitei o seu blog e gostei muito… Gostaria de lhe pedir se pode colocar o link do meu blog no seu…
Espero que coloque.
Belo blog!
Vinhos da Semana
I love chicken cooked or marinated with turmeric. They always taste so great with the exotic taste and aroma. This ayam panggang Sulawesi is a winner!
I cannot believe Sara launched her blog this February!! She is a wonderful chef with a vibrant, fabulous blog. This chicken is a great feature, as is all of her creations.
Oh my, this sounds amazing. Definitely seeing this in my future!
This chicken looks fantastic! Thanks for sharing :)
I have all ingredients except for the tumeric root and lemon basil/thai basil. what would be reasonable substitutes? this looks delicious but i have limited markets in my area.
nice nice
im hungry now
There’s a little typo in the article that mention: “ayam panggang Sulawesi is an Indonesian dish from a town called Sulawesi, Indonesia.” Sulawesi is actually an island, on the north side of Java island; I thought this might clarify your reader about Sulawesi. Otherwise, this looks great!
Very flavourful! Thanks for sharing!
This looks really good a bit like ayam percik. If i were to use my broiler how many mins per side? About 5 mins? Can’t wait to try it!
Hi, if i were to marinate the chicken in the sauce overnight and cook it the next day would it be more flavorful? Also after boiling it in the broth until its 3/4 cooked can I transfer it into the oven and broil/grill it? Would it be 5 mins per side? Thanks if u can reply asap…recipe looks really delicious and can’t wait to try it!
A love the flavor combination of coconut milk and aromatic herbs. Beautiful presentation
Thank you so much for sharing this so flavorful recipe Sara!never heard of candle nuts. will look for them now.
This dish should have been named Ayam Panggang Manado so people who knows Indonesia won’t get confused ‘cos there’s another province in southern Sulawesi famous for its cuisine as well and a lot of Indonesian cooking uses coconut for flavour.
Also there is another famous dish from Manado : Ayam (Chicken) Rica-Rica. It’s rather spicy, uses a lot lemongrass and kemangi (lemon-basil) leave. When you eat it with warm/hot white rice, the taste just ‘explodes’ in your mouth.