Thursday, November 25, 2010

Ayam Bali

This is a really easy recipe that is really tasty. I usually use chicken in the bone, but I find them really hard to find at the moment. Even at the markets where they have a chicken shop, the only thing you can usually buy on the bone is drumsticks. I used to buy chicken thigh cutlets all the time, but can never find them now :(

So this time I just used thigh fillets cut up, which is still good, but doesn't beat meat on the bone. I know I should probably use a whole chicken and cut it up, but I am always scared that I will make a big mess of everything.


All you need to do is blend some of the ingredients to make a paste, fry that off and then add your meat of choice and other ingredients and leave it to simmer. I will serve this with some stir fried Asian greens as well, which goes really well with it.

I made a bit of a mistake while making it. I put 2 tablespoons of sambal in it rather than 2 teaspoons, so i thought it was going to be really spicy, but it wasn't bad at all. So if you like your food a bit spicier I would increase the amount of sambal you use.

Ingredients for paste



Blend them all together - I have a mini bowl in my food processor which works very well for this.


All blended!


Stir fry to cook out all the spices


Add chicken and other ingredients


Ready to eat!


Ayam Bali
Balinese Fried Chicken

Ingredients:
4 Chicken portions (or 500gm thigh fillets)
1 Onion
2 Garlic cloves
4 Kemiri nuts (candlenuts)
2½ cm fresh Ginger
250 ml Coconut milk (ayam brand is the best)
1 tbs Kecap Manis
2 tsp Sambal Ulek (add more if you like spice)
1 tsp soft brown sugar

Preparation:
1. Puree the Onions, Garlic, Ginger, Kemiri and Sambal Ulek in a blender or pestle.

2. Heat some oil in a large, deep frying pan and brown the chicken on all sides for about 10 mins. Remove chicken and set aside.

3. Stir-fry the puree for 5 min. in the same frying pan. Add remaining ingredients and bring to boil.

4. Add the chicken and simmer for 30 min. until tender. Season to taste. Serve hot.

4 comments:

Lorraine @ Not Quite Nigella said...

Yum! I love Balinese food :D And I think the butcher should be able to cut the whole chicken up for you. Although that doesn't help if you want a whole lots of specific pieces. I love meat on the bone too :D

Anna Johnston said...

I'm with you Susan, we used to be able to buy cheap chicken thigh on the bone easily, but its now not a cut easily found.
I too love (actually adore is a better word) Balinese cuisine, I worked with a cool Balinese chef at Crowne Plaza for years & he taught us their cookery styles..., love it. Thanks for sharing this recipe too.., I'll be sure to give it a go.
Cheers Anna

susan said...

Hi Lorraine - I am always scared to ask the butcher to do things for me. I know they love to do it so I really need to get over this fear!

Hi Anna - How cool to work with a Balinese chef. I have heard many people say the best food they have had was when they went to Bali. I so want to go!!

The InTolerant Chef said...

I've seen thigh cutlets at Woolies recently. I agree that meat on the bone is much tastier too.