Ayam Bali With Chicken Legs Recipes

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!

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.

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.

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.