I love the Malay-style barbequed chicken with peanut sauce (ayam panggang) and usually have a very hard time trying to find really good ones. It is only during the fasting month that we get to find a lot of stalls selling this wonderful, tasty barbequed chicken.
The chicken pieces, usually chicken breast meat, drumstick and sometimes chicken wings, are seasoned with peanut sauce, then speared on some sticks and barbequed over coals.
However, during other times, I find that ayam panggang can easily be found at some of the night markets here. One of it is the Jalan Tull night market, on every Friday, which is just next to the Penang Hospital. I bought some from this stall to try the chicken.
The chicken meat is tender and well seasoned. Although it looks a bit burnt, it is this that gives the chicken its wonderful smoky flavour! The spicy peanut sauce was slathered on generously on the chicken so it is really juicy and delicious.
Rating: 8/10
Price: $$(RM3.50 for a small piece of chicken breast meat)
You can also try to make your own with this recipe:
Grilled Chicken with Peanut Sauce Recipe
2 pcs chicken breast / drumstick
Seasoning for chicken
soya sauce
fish sauce
Peanut Sauce Ingredients
1 stalk lemongrass
small piece of ginger, about 3cm
1 onion
small piece of galangal, about 2cm
8 fresh red chillies, cut and remove the seeds
4 dried chillies, soak first and then remove seeds
cooking oil
2 pcs dried assam (tamarind skin)
80g castor sugar / soft brown sugar
100g crushed roasted peanuts
Salt
Instructions
1. Season the chicken for about an hour or two. Cut diagonal slits on the chicken.
2. Blend the lemongrass, ginger, onion, galangal and the chillies until it became a chili paste.
3. Heat up the cooking oil and stir fry the chili paste until fragrant.
4. Lower the heat and add in the assam, sugar, peanuts and a dash of salt.
5. Continue stirring until the sauce thickened.
6. Slather some of it onto the chicken and let it season for another hour or so.
7. Grill the chicken over a griller or in the oven.
8. Once the chicken is done, serve it with the remaining sauce.
Optional: You may add more chillies if you prefer it to be more spicy or reduce the chillies if it is too spicy. Similarly, you could adjust the amount of sugar to your taste.
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BBQ this and BBQ that…..sure it taste nice but too much BBQ is dangerous, Meat grilled or BBQ over hot charcoal contains a carginogen (not sure of spelling but it is a cancer causing agent).
University medical surveys have found that eating too much BBQ food increases your chances of getting cancer.
But don’t panic, the survey results shows that the results only become significant if you eat a LOT of BBQ stuff. Like almost everyday in order for the carcinogen saturation to become a health hazard.
Aiyah, can always pan-grill at home or use electric griller so no carcinogen lor.
Pan fried or electric grill not pangang. Different taste lah. Have to use charcoal to get that BBQ pangang taste. Do at home very “mah kwai fan”. Takes ages to light the charcoal and charcoal now hard to find and damn expensive. And very wasteful also because after cooking still plenty of burning charcoal left over.
So to get the best of both worlds I have a gas BBQ stove. the gas flame is used to heat up some volcanic rocks and put a metal grill over the rocks and do BBQ. Still not as good or tasty as charcoal but very convenient.
Only have to wash the metal grill afterwards, don’t have to wash the rocks. Keep in a bucket and use again next time.
engineer: wah, so next time I want to panggang chicken, can pinjam your gas bbq stove ar?