Susan Matthisse moved to New Zealand with her Dutch husband 31 years ago.
“I thought New Zealand was closer to Indonesia,” she laughs.
“We had spent about 10 years living in Holland, where my husband was from, and wanted a change but we didn’t want to go back to Indonesia.”
She says New Zealand’s taste buds have come a long way in that time. We don’t have trouble getting any of the ingredients any more. Kiwis have become more adventurous with their food, they travel more so they have tried a lot of the dishes we consider traditional.”
This is Susan's recipe for barbecue chicken. It's delicious and the marinade sauce can be made more or less spicy, depending on your taste, by adding chilli. Serve it with rice or a leafy green salad.
“We love food. It’s how we express ourselves. It has to be homemade and made with love,” says Susan.
INDONESIAN BARBECUE CHICKEN
(GULAI AYAM PANGGANG)
PREP: 10 MINUTES
COOK: 45 MINUTES
1 kilogram of chicken pieces, thighs or drums
3 tablespoons of vegetable oil 2 shallots
4 garlic cloves
1 cm of fresh ginger
¼ teaspoon of turmeric powder
2cm of galangal (available at Asian supermarkets)
4 candlenuts, grated (available at Asian supermarkets)
2 kaffir lime leaves
4 chillies, crushed (optional, to your taste)
1 tablespoon of tamarind paste 400ml of coconut cream
Salt and pepper to taste Water if needed
Place shallots, garlic, ginger, turmeric, galangal and candlenuts in a blender and blend until smooth.
Heat a large fry pan with a little vegetable oil and add blended paste. Fry until fragrant. Add lime leaves, chillies, tamarind paste and coconut cream and a little salt and pepper. Bring to the boil and add chicken.
Cook chicken in the sauce until almost done – about 20 minutes. You can then finish it on the barbecue, basting with the sauce. Place leftover sauce into a saucepan and heat again until it boils.
Serve chicken with rice and top with additional sauce. If sauce becomes too dry you can add a little water while cooking.
TIP: You can also cook this in the oven. Place chicken in a baking dish and cover with the sauce. Roast for around 45 to 60 minutes, until cooked. Turn chicken after 20 minutes and continue basting with the sauce, so the chicken will cook evenly. Candlenuts could be substituted for hazelnuts or macadamia nuts.