Balinese Chicken is tender chicken with Asian spices; this recipe from the Indonesian kitchen is SO tasty. It is an easy recipe in which the chicken is baked in a spice mixture (the bumbu) and then stewed. It smells great, tastes great, and is very easy to make. Ayam Bumbu Bali is one of the tastiest chicken recipes I know!
Indonesian cuisine has a range of delicious recipes. I remember that from back in the day when my neighbor made the tastiest dishes. And it always smelled nice and spicy.
A good example is this Ajam Boemboe Bali. Ayam (or Ajam) stands for chicken. So Bumbu Bali means a spice mixture from Bali. And you can make that bumbu yourself (which is much tastier than a bowl). And that is very easy!
This chicken is delicious with white rice and a delightful salad. Or as part of a rice table!
What do you need for Indonesian Chicken with Balinese Flavoring?
To prepare this Balinese Chicken, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Chicken - Boneless chicken breast is the easiest. But you can also opt for chicken tenderloins, which work great in this recipe.
- Tomatoes - Gives a wonderful flavor to the sauce.
- Kecap Manis - Kecap Manis is a sweet Indonesian soy sauce. It is dark in color and gives a delicious soy taste.
- Spices for Ayam Bumbu Bali: Spices are essential in Indonesian cuisine. This is also the case in this recipe, which consists of the basic three: shallot, garlic, and ginger. And in addition to this base for the bumbu, we add some extra spices.
- Laos - Or Galangal. This is related to the ginger plant and has a spicy citrus taste. If you can't gain it, you can replace it with ginger powder combined with ⅛ teaspoon of lemongrass.
- Coconut grate - You add coconut grate to thicken the sauce and to add a hint of coconut.
- Cumin - Sweet and warming. Also known as Djinten in Indonesian.
- Coriander - fresh and lemony. For most people then. Some think it tastes like soap. Then leave it out.
- Trassi - A shrimp paste commonly used in Indonesian cuisine. You can replace it with two teaspoons of miso or two teaspoons of fish sauce (but the taste will be slightly different).
- Palm sugar - Palm sugar (Gula Djawa) is extracted from the palm tree. The juice of this tree is boiled down until you have that characteristic brown color. Then when you pour it into a mold, it hardens. It has a caramel-like, slightly salty taste. You can find this ingredient at the Asian Supermarket.
- Tamarind - Pasta of tamarind fruits. It has a sweet and sour taste and is wonderfully fresh. You can find this in the Asian Supermarket.
- Salam leaf - This is also known as Indonesian bay leaf and is dried (sometimes fresh or frozen) at the Asian supermarket.
How to prepare Ayam Bumbu Bali
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Chop the pepper, shallot, garlic, and tomato. Fry the chicken in the wok until golden brown. By frying the chicken, you ensure that the juices remain in the chicken. Place the ingredients for the bumbu in the food processor and pulse until you have an almost smooth spice mix. Of course, a bumbu doesn't have to be completely smooth. It's nice if it still has some structure. But it is not tasty to have large chunks in it.
- Heat oil in the wok and add the bumbu. Bake for 3 minutes. Add the tomato cubes, kecap Manis, salam, and lemongrass, and fry for another five minutes.
- Add the chicken to the pan and fry in the bumbu for another five minutes.
- Put the water and coconut grate in the pan and bring to a boil. Lower the heat and let it simmer for 30 minutes. Serve!
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Watch How to Make It
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Balinese Chicken (Ayam Bumbu Bali)
- 2 tablespoons sunflower oil
- 2 pounds chicken cubes 1 x 1 inch (2 x 2 cm)
- 1 red chili pepper sliced into coarse pieces
- 7 shallots finely chopped
- 5 cloves garlic finely chopped
- 1 inch fresh ginger peeled and cut into large chunks (3 cm).
- 1 teaspoon galangal powder
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon tamarind paste
- 1 teaspoon Shrimp paste
- 2 tablespoons oil
- 2 tomatoes cut into cubes
- 4 tablespoons kecap manis
- 3 tablespoons palm sugar
- 3 salam leafs
- 2 sprigs lemongrass bruised
- 3 oz. Coconut grate
- ½ cup water
Ingredients you need per step are listed below the step in Italic
- Heat some oil in the wok and fry the chicken until golden brown. It doesn't have to be done yet. Remove the cubes from the wok with a slotted spoon and set them aside. Clean the wok.2 tablespoons sunflower oil, 2 pounds chicken
- Add pepper, shallots, ginger, garlic, galangal, coriander, cumin, tamarind, and shrimp paste to the food processor. Pulse until you have an almost smooth bumbu.1 red chili pepper, 7 shallots, 5 cloves garlic, 1 inch fresh ginger, 1 teaspoon galangal powder, 2 teaspoon ground coriander, 1 teaspoon ground cumin, 1 tablespoon tamarind paste, 1 teaspoon Shrimp paste
- Heat 2 tablespoons of oil in the wok and put the bumbu into the pan. Fry everything for 3 minutes on medium heat.2 tablespoons oil
- Then add the diced tomatoes, palm sugar, kecap, salam leaves, and lemongrass. Bake for 5 minutes.2 tomatoes, 4 tablespoons kecap manis, 3 tablespoons palm sugar, 3 salam leafs, 2 sprigs lemongrass
- Return the chicken to the wok and stir-fry for 5 minutes.
- Put the grated coconut and water in the pan and bring to a boil.3 oz. Coconut, ½ cup water
- Lower the heat and simmer for 30 minutes.
- Remove the lemon grass and salam leaves.
- Serve right away.
- Refrigerator - The Balinese chicken can be kept covered in the fridge for up to three days.
- Freezer - Let the Indonesian Chicken with Balinese flavoring cool quickly, put it in an airtight freezer box or bag, and freeze. This keeps it good for up to 2 months. Then, let thaw in the refrigerator.
- Reheat - Heat the chicken over medium heat while stirring until hot.