Tuesday, November 24, 2015

Ayam Bakar Lemon

Star Q

I am very passionate about making a collection of recipe books and magazines so much so that I buy them without a second thought.  Well, not really if they are too expensive and that the content consists of ingredients that are difficult to obtain locally.

 However, there is this one food magazine that gives its readers a selection of recipes every month and these recipes are those that actually turn out the way the foods are photographed in the magazine, which means that they look good enough to eat and are actually just as good to eat too.

I will refrain from mentioning the name of the magazine here because most publishers do not allow food bloggers to blatantly use their names even though recipes are taken from their magazines.  I feel it may have something to do with the idea of endorsement and one they would prefer to avoid.

Anyway, this is one recipe from one of the monthly edition of the magazine which got the seal of approval of my family members.  For fear of plagiarism, I have tweaked the recipe hear and there.

  • 4 chicken legs, cleaned
  • 4 cloves garlic, minced
  • 1 tbs oyster sauce
  • 1 tsp Worchestershire sauce
  • 2 tbs tomato ketchup
  • 1/4 tsp salt
  • 3/4 tsp palm sugar
  • 1/4 tsp ground black pepper
  • 300 ml water
  • 1/2 tbs lemon juice
  • 1 tbs sesame seed oil

Heat the sesame oil in a pan and saute the garlic until aromatic.  Put in the chicken and cook for about a minute.  Pour in the oyster sauce, Worchestershire sauce, tomato ketchup along with the salt, sugar and black pepper and stir to combine.  Pour in the water, bring to a simmer and cook until all the moisture has evaporated.  Finally add the lemon juice, stir and turn off the heat.  Place the cooked chicken legs in a casserole dish and roast in a 180 C preheated oven until golden brown or until some char marks appear.  Serve hot.

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