Bali Chicken Ayam Bali Recipes

BALI CHICKEN - AYAM BALI

Bali Chicken - Ayam Bali image

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

Ingredients

4 chicken breasts
3 medium shallots
2 garlic cloves
4 candle nuts (aka Kemiri nuts)
2 inches ginger
2 -5 teaspoons sambal oelek (a type of chill paste)
1 -5 red chili pepper, if you can not find Sambal Ulek or would like the dish a little spicier
1 (13 1/2 ounce) can coconut milk
1 1/2 tablespoons ketjap manis, aka Sweet Soy Sauce the brand ABC is a popular brand where I live

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

AYAM BALI (BALINESE CHICKEN)

Ayam Bali (Balinese Chicken) image

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

Ingredients

1 onion, coarsely chopped
2 garlic cloves (I'd triple this, at least!)
1 -3 hot red chili pepper, coarsely chopped
1/4 cup toasted cashew nuts
2 tablespoons lemon juice
1 tablespoon soy sauce
2 teaspoons palm sugar or 2 teaspoons light brown sugar
1 teaspoon chopped fresh ginger
1 tablespoon peanut oil
2 lbs boneless skinless chicken breasts, cut into 1 inch or 2 lbs coconut milk
additional toasted cashew nuts (to garnish)

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.

CHICKEN WITH BALINESE SPICES: AYAM BETUTU

Chicken with Balinese Spices: Ayam Betutu image

Provided by Food Network

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 28

Ingredients

4 pounds fresh chicken
Betutu spice, recipe follows
Salt and pepper
Tamarind water (4 or 5 strips of deseeded tamarind pulp dissolved in 1 cup water), to soften
Banana leaves (or greased parchment paper and aluminum foil)
3 salam leaves (can substitute bay leaves)
Serving suggestion: Coconut Pandan Rice: Nasi Gurih, recipe follows
1/2 cup peeled shallots
1/4 cup peeled garlic
2 tablespoons fresh turmeric
2 tablespoons fresh peeled ginger
2 tablespoons galangal
2 tablespoons wild ginger
3 whole candlenuts
2 tablespoons Balinese 1000-spice
2 tablespoons fresh hot chile peppers seeded and cleaned
4 tablespoons shrimp paste
2 tablespoons finely chopped peanuts
1/4 cup coconut oil
2 1/2 cups jasmine or Thai rice
1/2 cup coconut milk
2 1/4 cups chicken or vegetable stock
3 cloves garlic, sliced
1 blade lemongrass
4 salam leaves
2 Bali or kaffir lime leaves
2 1/4 cup chicken or vegetable stock
Salt

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.

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