Bali Chicken Ayam Bali 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:

• 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.