Killer Barbeque

by Peter Lenkefi

• 3 lb Broiler chicken
• 1/2 ts Grated fresh ginger
• 1 c Kecap (or ketjap) manis*
• 1 ts Sambal oelek**
• 2 Garlic cloves
• 1 pk Kroepoek oedang*** — peeled and mashed Cornstarch to thicken
• 2 tb Fresh lime juice — marinade for sauce
• 1/2 c Melted, unsalted butter

*Sweet soy sauce.
**Hot pepper sauce.
***Shrimp puffs.

Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores. This dish is also good with Nasi Goreng (fried rice).

Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours at room temperature, stirring occasionally. Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce).

Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as needed. If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.)

Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired. Serve with shrimp puffs on the side. For these, simply deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on paper towels. The chips will puff up as soon as they hit the fat.

Yield: 4 servings on its own, 6 as part of an Indonesian rice table.

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