Ayam Golek

Ingredients

Contains: peanut, soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2cm/1in piece fresh root ginger, 2cm/1in piece galangalgalangal
• 1 tsp salt
• 4 dried chillies, soaked in hot water to soften
• 5 shallots
• 2 garlic
• 4 lemongrass
• 4 poussin
• 300ml/10½fl oz coconut cream
• 2 tsp sugar
• 2 limes
• 2 tbsp shrimp paste
• 3 fresh red chillies, seeds, 4cm/1½in piece of fresh root ginger
• 1 tbsp tamarind
• 1 lime
• 5 tbsp boiling water
• 2 tbsp fish sauce
• 3 tbsp caster sugar
• ½ small cucumber
• ¼ fresh pineapple
• 1 firm unripe mango
• 1 firm unripe papaya
• 1 Granny Smith apple, core removed, cut into thin wedges
• 2 spring onions
• ½ bunch fresh mint, leaves only, torn (plus extra to garnish)
• 100g/3½oz roasted blanched peanuts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the soaked dried chillies. Blend them with the 2cm ginger, the 4cm ginger, galangal, shallots, garlic, lemongrass, shrimp paste, salt, 2 tsp sugar, the seeded fresh red chillies and the juice of 2 limes to a smooth paste.

2. Split the paste in half. Rub one half all over the poussin, inside and out, then cover and refrigerate for at least 30 minutes.

3. Mash the tamarind in the 5 tbsp boiling water, leave 10 minutes, then strain. Stir in the fish sauce, caster sugar and the juice of 1 lime to make a dressing.

4. Put the remaining paste and half the coconut cream in a small pan. Simmer gently for 5 minutes, stirring, to make a basting sauce. Keep the rest of the coconut cream for later.

5. Heat the oven to 180°C (350°F). Set the poussin on a rack over a roasting tin and roast for 50 minutes, brushing with the basting sauce every 15 minutes.

6. Check the thickest part of the thigh reaches 165°F (74°C), then rest the poussin for 5 minutes. Stir the remaining coconut cream into the pan juices and spoon over the birds.

7. Meanwhile, peel and cut the cucumber, pineapple, mango and papaya into thin strips. Combine with the apple wedges and sliced spring onions in a large bowl.

8. Pour the dressing over the salad, add the torn mint leaves and crushed peanuts, and toss well.

9. Carve the poussin and serve with the rojak salad, garnished with extra mint.