AYAM BALI (BALINESE CHICKEN)
Make and share this Ayam Bali (Balinese Chicken) recipe from Food.com.
Provided by spatchcock
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the onion, garlic, chili peppers, cashew nuts, lemon juice,soy sauce, sugar, and ginger in an electric blender or food processor and blend until it forms a smooth paste.
- Heat the oil in a large skillet over high heat and saute the chicken until golden brown, 2 to 3 minutes.
- Add the blended mixture and cook uncovered for 2 to 3 minutes, stirring constantly.
- Add the coconut milk, reduce the heat to low and simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, about 10 to 15 minutes.
- Garnish with toasted cashews.
BALI CHICKEN - AYAM BALI
A great Indonesian recipe that has turned into a family favorite. You can make it as spicy or mild as you like. You must go to your nearest asian store for some of the ingredients (be sure to find the dutch/indonesian section), but it is worth it. Serve it with a side of sticky rice and mix the sauce in - yummy!
Provided by Lgallo
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat some oil in a large, deep frying pan and brown the chicken on all sides. Remove the chicken and set aside.
- 2. While the chicken is cooking place the shallots, garlic, candle nuts, ginger and the sambal ulek/red chilli peppers in a chopper/blender. Puree all the ingredients.
- 3. In the same frying pan stir fry the puree for 5 minutes. Doesn't that smell amazing?.
- 4. Add the coconut milk and kecap manis and stir to combine. Then add the the chicken. Simmer for 30-60 min until tender. The sauce will thicken as it simmers.
- 5. Serve hot with some sticky rice. Enjoy!
Nutrition Facts : Calories 618.2, Fat 29.8, SaturatedFat 19.3, Cholesterol 92.8, Sodium 129.5, Carbohydrate 55.9, Fiber 0.4, Sugar 52.1, Protein 31.9
CHICKEN WITH BALINESE SPICES: AYAM BETUTU
Steps:
- Preheat grill.
- Massage chicken with betutu spice mix. Season with salt and pepper and tamarind water. Wrap chicken completely with banana leaves or greased parchment paper and then foil. Place on grill for 30 minutes.
- Grind shallots, garlic, turmeric, ginger, galangal, wild ginger, candlenuts, 1000-spice, chile peppers, shrimp paste, and peanuts in a food processor. Saute paste with coconut oil.
- Wash rice until water is clear and then drain. Put rice in pot with coconut milk, chicken stock, garlic, lemongrass, salam leaves, and bali leaves. Season with salt and stir well. Put on top of stove with medium heat and let it boil. Put in rice cooker and cook until soft. Remove and disregard the lime leaves, garlic, lemongrass and salam leaves.
INDONESIAN SLOW-COOKED CHICKEN (AYAM MANADO)
This recipe was provided by a lovely man called Barnadi who ran a groovy little Balinese Restaurant in Richmond, Melbourne called Djakarta. This was our favourite thing on the menu, and we could never resist ordering it. I think the restaurant is still there, but last I heard Barnadi had left Australia and opened a restaurant in Bath, England. * Chicken thigh or breast fillets can be used if preferred, but meat cooked on the bone gives the best flavour. If using breast fillets, cut into pieces before cooking.
Provided by amanda l b
Categories Chicken Breast
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Puree onions until they have the consistency of a thick paste. A blender gives the best results.
- Put oil in a deep pot. Add the onions and saute for about 1 minute.
- Add all the other ingredients into the pot, (except the chicken pieces, basil and fried shallots), and simmer for about 30 minutes on medium heat. Stir occasionally to prevent burning on bottom of the pot.
- When sauce is cooked and slightly thickened, reduce heat slightly and add chicken. Cook for further 30 minutes or until meat is virtually falling off bones. [If using breast fillets, reduce the cooking time and cook until the chicken is cooked through but still tender].
- Remove chicken from bones [a bit messy, but as stated, I find cooking on the bone gives the best flavour!].
- Stir through the basil leaves.
- Top with fried shallots. Serve with steamed rice.
Nutrition Facts : Calories 868.4, Fat 26.2, SaturatedFat 6.4, Cholesterol 423.2, Sodium 1398, Carbohydrate 38.3, Fiber 7.8, Sugar 19.9, Protein 117
AYAM BALI WITH CHICKEN LEGS
Make and share this Ayam Bali With Chicken Legs recipe from Food.com.
Provided by Artandkitchen
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the onion, garlic, ginger, chilies and nuts into a blender with the dark soya sauce and blend to a smooth puree.
- De-skin the chicken.
- Let marinate the chicken in this paste for at least 2 hours.
- Heat the oil in a large, deep frying-pan. When it is hot, add the chicken pieces (without the marinade!) and fry until they are evenly browned.
- Put the chicken pieces on a plate and keep warm.
- Add the puree mixture to the frying-pan and stir-fry for 5 minutes.
- Stir in the remaining ingredients and bring to boil.
- Add the chicken pieces to the pan and baste them thoroughly with the liquid.
- Reduce the heat to low and simmer the chicken, uncovered, for 30 minutes, or until the pieces are cooked through and tender.
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- Preheat the oven 180°C (356°F). Rub the chicken breast with the olive oil or coconut oil and season with salt. Place the chicken on a baking tray and roast until done, about 40 minutes.
- Using a mortar and pestle or food processor, combine chilies, shallots, garlic and turmeric, grind to a smooth paste. If you using a blender, make sure to add a little bit of water or cooking oil to blend the ingredients.
- Heat 5 tablespoons of the cooking oil in a wok, add in the spice paste, lemongrass, bay leaves, and kaffir lime leaves, stir-fry until fragrant. Season with salt and sugar to taste. Add in another tablespoon of cooking oil if you want. Remove from the heat and transfer into a bowl, set aside.
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