There are many ways to roast a chicken. This particular roast chicken recipe is a personal favourite.

The skin was crispy and had the right colour and the meat was flavoursome and juicy.

The skin was quite crispy and had the right colour and the meat was flavoursome and juicy.

For this recipe, I recommend using either shoulder pork, lean pork belly or scotch fillets as these cuts provide a good balance of lean and fat meat that will give the best flavour when roasted/grilled.

The sticky pork rib is tender and the taste pretty delicious although I find the sauce a tad intense. I would half the amount of sauce ingredients the next time I cook this dish and have adjusted the recipe to reflect this.

The juiciness of the chicken wings and the aromatic delicious satay spice made this dish a success.

Ayam Panggang is a Nonya dish that uses a mixture of spices and coconut milk, producing a tasty blend of colour, aroma and flavour.

The roasting process for the first hour will render most of the fat which will be discarded. As such, we are able to indulge in this dish without the guilt that comes with a roast lamb.