1st recipe (Ayam Panggang)

I have found this ayam panggang recipe from VideoJug.com website.

According to this recipe, the first step will be preparing the ingredients.

Ingredients :

ü  quarter chicken, about 0.45kg

ü  one teaspoon of salt

ü  one cups (250ml) of vegetable oil

ü  one teaspoon of dried shrimp paste

ü  four shallots

ü  three cloves of garlic

ü  four fresh chilli peppers

ü  400ml of coconut milk

ü  two bay leaves

ü  one lemon grass stalk

ü  one tablespoon of lime juice.

*In addition to that, the shallots have to be finely chopped, the garlic that are minced, chilli peppers that are deseeded and also the lemon grass stalk has to be thinly sliced.

Other than ingredients, we will also have to prepare some tools to cook the ayam panggang.

Tools :

ü  sharp knife

ü  cutting board

ü  one small bowl

ü  two traps

ü  one roasting tray

ü  wok

ü  wooden spoon

ü  fork

ü  spoon

The second step is to prepare the spices by mixing all the shrimp paste, shallots, garlic, and most of the chillies and place them into a blender and blitz to a fine paste. Do not forget to keep few strands of chilli for the garnish when the dish is completed. They also provide suggestion for those who prefer to have a less-spicy dish to put only half of the chillies.

                   

Moving on to the third step, we have to turn on the grill to the highest temperature possible, at least two-hundred degrees Celsius.

                     

Now the fourth step, we are required to prepare the chicken, cut the chicken into eight pieces. After that, we have to trickle a little vegetable oil on the pieces, season them with salt and oil then rub all over on both sides of the chicken.

                

The next step is to cook the chicken. We have to place the chicken on the roasting tray and grill for twenty to twenty-five minutes. Remeber to turn the pieces occasionally to ensure that they are cooked on all sides.

                       

While the chicken is cooking in the grill, heat the remaining oil in the wok. Add the spices and fry on a moderate heat, stirring continuously. The seventh step will be adding the coconut milk, bay leaves, lemon grass and then start stirring. Bring the sauce to a boil and then let it boil for five to ten minutes, allowing the flavours to blend well.

                   

Moving on, while the sauce is boiling, take the chicken out of the oven and set it aside. The last step is to add the lime juice and the chicken to the sauce and allow it to cook another five to ten minutes, turning the chicken occasionally until it is done. Finally, ayam panggang can be served by setting it on a platter along with the sauce.

2nd Recipe (Ayam panggang)

I have found this second recipe from Foodflurries.com website.

According the recipe from this website, to cook ayam panggang, the first step is to prepare ingredients.

Ingredients :

ü  three stalks lemongrass

ü  eight small dried chillies

ü  four small shallots

ü  four cloves garlic

ü  two inches fresh ginger

ü  six kaffir lime leaves

ü  one teaspoon of ground tumeric

ü  1/4cup of thick coconut milk

ü  2 teaspoon of palm sugar

ü  one tablespoon of fish sauce

ü  three tablespoon of vegetable oil

ü  one whole spring chicken with skin on

ü  some salt

*In addition to that, the dried chillies have to be deseeded and we also can       use fresh tumeric instead of ground tumeric. 

            The second step is to place the shallots, garlic, ginger, kaffir lime leaves, lemongrass and chillies into a blender and blitz to a fine paste. A reminder, make sure only the leafy part of kaffir lime leaf is added into the blender and discard the spine. 

            Moving on to the third step, we have to cook the spices by heating oil in a non-stick pan. Gently fry up the paste until fragrant and oil rises to the top. After that, we have to add in the palm sugar and cook until it fully melts. When the spices paste goes darker, we will have to add the coconut milk and fish sauce. The amount of sugar can be added according to our taste. After that, we can turn off the heat and set the spices aside to let it cool. 

            

            The fourth step is to prepare the chicken by prepping the chicken by removing the spine, cracking the breastbone and make small slits in the skin. Moreover, do not forget to tuck the wing tips under themselves to avoid burning them.

            The fifth step is to season the chicken with salt and rub all over on both sides. In order to get a nicely baked skin, be sure to pat the chicken really really dry before we season with salt. Furthermore, place the chicken into a glass dish and rub it with the marinade paste. After that, we have to shove the chicken into the fridge for 4 to 6 hours.

            After 4 to 6 hours, we place the chicken onto a roasting rack to prevent the chicken from sitting in its own juices and it will help to crisp up the skin. Then, place the rack onto a baking tray lined with heavy duty aluminium foil. Half a cup of water onto the tray is needed to prevent scorching. The aluminium foil is to use to catch the drippings and it can be used to baste the chicken during the cooking process. 

            Moving on to the fifth step, place the chicken at the middle rack of oven and roast it at 200ºC for 20minutes, then reduce the heat to 170ºC for 40minutes. After an hour, we can baste the chicken with the liquid collected from aluminium foil and return the chicken to the oven for 5 minutes. Finally the last step, rest the roasted chicken for 15 to 20 minutes before we cut into it.

The different between the 1st recipe and 2nd recipe

Type of Ingredients
I found that the both recipes have some different in their ingredients. The first recipe is using chilli pepper instead of dried chilies, but both chillies have to be deseeded. Chilli peppers have a distinct heat and sweetness while dried chillies carries a full-bodied, with varying degrees of smokiness. Therefore, the taste of the two different recipe will be different. The first recipe did not teach us to use kaffir lime leaves but the second recipe did. Kaffir lime leaves can bring citrus taste to the chicken.

Time Constraints

The cooking time for the first recipe is only 45 minutes and the cooking time for the second recipe will take up to 7hours. This is because the first recipe do not require the chicken to be shove in fridge for 4 to 6 hours. The second recipe suggests us to leave the chicken in the fridge for 4 to 6 hours or even overnight to allow the chicken to absorb the marinade paste.

Method of cooking

The step of cooking the ayam panggang is also different. The first recipe teach us to cook the chicken first, then add the spices into it while the chicken is cooking in the grill. The second recipe teach us to cook the spices first, then rub the chicken with the spices and then only we roast the chicken.

The degree of details

The 2nd recipe provides a more detailed recipe compared to the 1st recipe. The 1st recipe only teach us the step without providing any reason and elaboration. The 2nd recipe provides reason on why we have to do follow the steps which will help to increase our cooking knowledge. For example, it states that a good balance will give a nice pungent flavour at the beginning, finishing off with a hint of caramelly sweetness at the end and the sugar in this marinade will give the chicken a nice colour. So, when we want to give the chicken a nice colour we can rub the chicken with marinade sugar. Moreover, it also give tips on cooking which will help to improve your cooking skills, such as pouring half a cup of water onto the tray to prevent scorching.

Taste of Ayam Panggang

The taste of ayam panggang that is made by following the 2nd recipe will have extra tasty grilled. This is because the chicken in 2nd recipe has been marinated for more than 4 hours. After keeping the chicken in fridge for few hours, the marinade sauce has been absorbed by the chicken. The longer the chicken is marinade, the better it tastes. On the other hand, the 1st recipe teach us to put the chicken to the sauce and allows it to cook five to ten minutes, the sauce will only be absorbed by the chicken skin but not the chicken.