Chicken With Balinese Spices Ayam Betutu Recipes
AYAM KALASAN (GINGER FRIED CHICKEN)
Steps:
- Blend candlenut, galangal, ginger, fresh turmeric and turmeric powder together into a paste in a food processor.
- Fill a large stockpot halfway with water with the lemongrass, ginger paste and salt to taste and bring to a rolling boil, then add the chicken.
- Cook on medium heat for 1 hour, then add the coconut milk and cook another hour.
- Remove chicken and strain the solids from the stock. Save stock for soup!
- Add oil for deep frying to a wok. Heat oil, then fry chicken and ginger paste until crispy golden brown. Sift out crispy ginger flakes and serve with the chicken.
- Serve with jasmine rice and Sambal Terasi.
- Blend peppers, chiles, lime leaves, shallots, tomatoes, sugar, paprika, shrimp paste and salt into a chunky paste in a food processor.
- Cover a pan in oil, then heat and saute paste until it becomes thicker and darker, 4 to 5 minutes.
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- Place all ingredients for spice paste in a food processor. Process into a fine paste. Add all the seasonings and stir to mix.
- Add the kale or cassava leaves into the skillet and cook until they are partly wilted. Turn off the heat. Have a taste and season with more salt if needed
- Rub the remaining spice paste all over the chicken. Rinse the banana leaves with clean water and then wipe it dry. Place one large piece of aluminum foil on the countertop, 2 times bigger than the size of the chicken. Place one large piece of banana leaf on top of the aluminum foil, slightly bigger than the chicken and put another 2 large pieces of banana leaves on top, kinda overlapping to cover the chicken. Cover with another oversized aluminum foil and wrap the chicken with the foil. This will also help to secure the banana leaves in there. Place this in the refrigerator and let it marinate overnight. Remove from the fridge and let it sit on the counter for 30 minutes before you plan to cook
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