Balinese Chicken (Ayam Bumbu Bali)
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!
Equipment
- Food processor with knife
Ingredients
- 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
Instructions
- 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.
NOTES
1. Bumbu - To make the bumbu in step 2, use a food processor. If you don't have a food processor, mash it in a mortar or chop everything as finely as possible.
The bumbu is briefly fried in the frying pan to release all the flavors.
2. Trassi - A shrimp paste commonly used in Indonesian cuisine. You can replace it with one teaspoon of miso or one teaspoon of fish sauce (but the taste will be slightly different).
3. Palm sugar - Palm sugar has a caramel-like, slightly salty taste. You can replace it with dark brown caster sugar (although the real palm sugar tastes much more intense).
4. Tamarind - You can find this in the Asian supermarket. You can replace it with two teaspoons of vinegar with two teaspoons of sugar.
5. Salam Leaf - This is also known as Indonesian Bay leaf and is dried (sometimes fresh or frozen) at the Asian supermarket. If you don't have a Salam leaf, replace it with two bay leaves.
6. Spicy - This recipe is made to eat with your whole family. So it falls into the slightly spicy category. But if you like your dinner hot, add 1 to 2 extra red peppers.
7. Storage -
- 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.
Nutrition
Calories: 612kcal | Carbohydrates: 44g | Protein: 24g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 486mg | Fiber: 5g | Sugar: 29g | Vitamin A: 1614IU | Vitamin C: 54mg | Iron: 3mg
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