Recipe For Exotic Balinese Chicken, Ayam Pelelah With Nasi Goreng

Bali is an island province of Indonesia bestowed with nature’s beauty and renowned for its exotic cuisine. Ayam pelelah is the one of the most popular Balinese dishes and is basically a shredded chicken dish, where chicken is first roasted and then infused with the flavors of aromatic Balinese spices and herbs. It is best served with Nasi Goreng, which is a type of mixed rice, popular in Indonesia.

Here Is The Popular Recipe For Preparing Delicious Ayam Pelelah With Nasi Goreng.

1. Recipe For Ayam Pelelah:

Recipe For Ayam Pelelah

Preparation Time: 30 Minutes
Cooking Time: 45 Minutes
Serves: 3

Ingredients:

Chicken breast, skinless and boneless – half kg
Vegetable oil – five tablespoons
Sweet soy sauce – one teaspoon
Limau lime juice or lemon juice, freshly squeezed – two tablespoons
Salam leaves (Indonesian bay eaves) – five
Lemon grass stalk, white portion, sliced – three
Chicken stock powder – one teaspoon
Kaffir lime leaves – three
Brown sugar – one teaspoon
Salt – to taste

For Spicy Chilly Paste (Original Recipe):

Shallots, chopped – ten
Garlic, chopped – one tablespoon
Fresh turmeric slices – one teaspoon
Red chilies, deseeded and sliced – eight
Bird’s eye chilies – five
Shrimp paste – two teaspoons
Coconut oil or cooking oil – three tablespoons

For A Less Spicy Chilly Paste (Modified Recipe):

Shallots, chopped – ten
Garlic, finely chopped – one tablespoon
Fresh turmeric slices – one teaspoon
Red chilies, deseeded and sliced – two
Paprika powder – half teaspoon
Coconut oil or cooking oil – three tablespoons

Methods:

Step 1

Grind the shallots, fresh turmeric slices, red chilies, bird’s eye chilies, shrimp paste and coconut oil in a blender, adding a teaspoon of water if necessary, to a smooth paste. ( For a less spicy dish, use the modified less spicy recipe for spice paste.)

Step 2

Take each chicken breast and score all over with a sharp knife. In a small bowl, mix one or two teaspoons of the spice paste, one tablespoon of vegetable oil, one tablespoon of lemon juice and salt for seasoning. Rub it all over the chicken breasts and keep aside for ten minutes for marinating.

Step 3

Preheat oven to 350 degree Fahrenheit. Place the marinated chicken in the middle rack and roast for about 30 to 40 minutes, until it is cooked thoroughly. Keep it aside, for cooling.

Step 4

Add the remaining four tablespoons of oil in a heavy bottom sauce pan and keep over medium heat. Stir in the spice paste, lemon grass, kaffir lime leaves, salam leaves, chicken stock powder, brown sugar and sweet soy sauce. Keep stirring for about five minutes until fragrant.

Step 5

In the mean time, shred the roasted chicken into half inch thick strips. Return it to the pan and toss until it is evenly coated with the spice mixture. Add the remaining one table spoon of lemon juice and season with salt. Discard the bay leaves and kaffir lime leaves. Serve it hot along with Nasi Goreng.

2. Recipe For Nasi Goreng:

Nasi Goreng

Preparation Time: 30 Minutes
Cooking Time: 45 Minutes
Serves: 3

Ingredients:

Long grain rice – three cups
Water – eight to nine cups
Vegetable oil – quarter cup
Ginger, finely chopped – one teaspoon
Red chilies, sliced – two teaspoons
Shallots, finely chopped – half cup
Carrots, finely diced – quarter cup
Cabbage, finely shredded – one cup
Button mushrooms, quartered – one cup
Lemon grass, white portion, finely chopped – one teaspoon
Eggs, lightly beaten – three
Paprika powder – one teaspoon
Light soy sauce – one teaspoon
Tomato ketchup – two teaspoons
Salt – to taste

For Garnish:

Shallots, thinly sliced, for frying – half cup

Methods:

Step 1

Take rice in a colander and wash it under running water three to four times to remove starch. Keep aside for draining.

Step 2

Boil water in a deep cooking pot and add the rice and one teaspoon salt. When the rice is just cooked, but not yet soft, remove from heat and drain in a colander. Toss it a few times and keep aside for cooling.

Step 3

Heat oil in a wok over moderately high heat and fry the thinly sliced shallots, for garnishing. When they turn slightly golden, use a slotted spoon or a strainer and scoop out the fried shallots from the oil. Transfer to a plate lined with paper towels, for removing excess oil.

Step 4

To the remaining oil in the wok, add the finely chopped shallots and ginger and saute for two minutes. Stir in the diced carrots, shredded cabbage and mushrooms. Add the beaten eggs and scramble quickly. Add the paprika powder, tomato ketchup and light soy sauce and mix well. Add salt for seasoning.

Step 5

Return the cooked and cooled rice to the wok and mix gently but thoroughly. Check for seasoning and serve hot, garnished with fried shallots.



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