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1 whole chicken, approx 1.5 kg (butterflied and rub with 2 tsp salt)
Sambal paste: (Blend into a smooth paste)
6 large fresh red chillies
4 chilli padi
1 small bulb garlic
10 shallots (use larger size ones)
1 1/2" ginger
2" galangal
3 serai
1" pc of belachan
Mix the above blended rempah with:
1 tsp tumeric powder
2 tsp ketumbar powder
1 tabsp brown sugar
Salt to taste
Direction
Rub marinate evenly onto both sides of the chicken and marinate overnight on layers of banana leaves with a layer of foil at the bottom (For ease of cleaning turbo broiler/oven).
Bake at 200°C, skin side up for 30 minutes.
Flip chicken over, brush on some oil and bake for another 30 minutes.
Flip the chicken again and brush the skin side with some more oil. Continue roasting for another 30 minutes till fully cooked and golden brown with some charred bits of the rempah.
Note: You know your own oven best so adjust the temperature and roasting time accordingly.
Recipe Adapter from : Bull Bull
https://www.facebook.com/photo.php?fbid=475672013234808&set=a.154306935371319&type=3&theater