What We Had For Father's Day Dinner

We have been busy with moving out and in from our old to new place since last week. Our daily activities were mostly sorting and cleaning things up and getting every thing settled. I was so in to it that I almost forgot that the last Sunday was Father's Day. Luckily we had celebration of it at church where we prayed for fathers and lunch were served after the service. Thus, it was kinda reminder for me. I did not have special preparation to celebrate it at home, or at least to greet my dear husband. When we got home and my husband slept, I just prepared this meal for our Father's Day dinner. He has mentioned several times about craving of this particular grilled chicken. So I browsed around on the internet to find the recipe. This one is from one of famous chef in Indonesia. It is good combination of many spices which give delicious flavour and taste.

Recipe by: Rudy Choiruddin, adapted by me

Ingredients:
- 1 whole chicken, cut into 4 (mine was cut into 8, plus I added 4 drumsticks)
- 1 cinnamon stick (mine was 1/2 tsp of ground cinnamon)
- 3 cloves (mine was 5)
- 5 kaffir lime leaves
- 1/2 turmeric leaf (I skipped this one)
- 2 stalk lemon grass (I cut then included into the crushed spices)
- 3 Tbsp of frying oil
- 500ml of coconut milk
- 100ml of thick coconut milk
(I replaced them with 1 can of coconut milk)

To be crushed:
- 4 red chili (I skipped this one considering my Bianca does not eat hot food)
- 3 cloves of garlic (mine was 10)
- 4 cloves of shallot
- 1/2 tsp of coriander (mine was 1.5 tsp of ground coriander)
- 1/2 tsp of aniseed (I skipped this one)
- 1/2 tsp of cummin (mine was 1tsp of ground cummin)
- 1/2 tsp of pepper (mine was 1tsp of ground black pepper)
- 2cm of ginger (mine was 4cm)
- 2cm of galangal (mine was 4cm)
- 3cm of turmeric (mine was 1/2 tsp of ground turmeric)
- 3 candlenuts (mine was 5)

Directions:
Crush all of the second part of the ingredients and lemon grass too in a food processor/chopper until smooth. Saute it with a little bit of oil. Add cinnamon, cloves, and lime leaves and continue to saute until fragrant. Add the chicken and continue to cook until the chicken changed colour. Add the coconut milk and turn down the heat and cook until the liquid decreased to minimum. Cool it down. Then place it on a baking tray. Grill in an oven until dry and done. Serve it with warm steamed rice, chili paste-sambal terasi and some veggies.