香辣烤鸡椰浆饭NASI LEMAK with AYAM PERICK

将椰浆饭材料全部放入电饭锅中煮熟。For the rice, put everything in a rice cooker and cook.

参峇做法：将小葱头、干辣椒、鲜红辣椒、大蒜、峇拉煎和水混合拌匀成辣椒糊。For sambal, blend shallot, dried chili, fresh red chili, garlic, belacan and water to become a smooth chili paste.

热锅下油，倒入辣椒糊，以中火炒4-5分钟。然后加入盐、椰糖和红糖，转小火再炒10分钟。In a wok, pour in the oil, then follow by the chili paste. Cook for 4-5 minutes over medium heat.Then add in salt, coconut sugar and brown sugar to cook for another 10 minutes over low heat.

最后加入红葱头和江鱼仔混合搅拌即可。Lastly, add in the red onion and ikan bilis. Mix well will do.

烤鸡做法:将鸡全腿表面划几刀以腌制入味。 For the chicken, make a few cuts to let the marination penetrate.

把小葱头、大蒜、香茅、姜、南姜和干辣椒全部放入搅拌器搅拌成辣椒糊。In a blender, put in shallot, garlic, lemongrass, ginger, galangal and dried chili to blend into a smooth paste.

将辣椒糊倒在鸡全腿上，加入所有剩余材料涂擦均匀，放置一旁腌制1-2小时。Pour it over the chicken, and add all the remaining ingredients. Mix well and let it marinate for 1-2 hours.

将鸡全腿放在铺有烘焙纸的托盘上，放入烤箱190度烘烤25-30分钟。Arrange the chicken on a tray with baking paper, and bake it in an oven at 190 degree celcius, shall be cook in 25-30 minutes.

取一平底锅，将剩余的腌料煮成浓稠酱汁，放置一旁备用。In a pan/wok, cook the remaining marination to become a thick paste. Set aside for later.

观察鸡全腿烧烤状况，并不时在鸡肉表面刷上酱汁，保持湿润与入味。Time to time, brush the thicken sauce on the chicken surface to keep it moist and flavourful.