fried chicken with green chili

Fried chicken with green chili

fried chicken with green chili

Thanks for visit my blog.

this time indonesiaoriginal recipes will share how to make fried chicken with green chili.

this food usualy servering in padang restourant.

padang food famous with redang and spicy food.

oke lest go we make fried chicken with green chili 

fried chicken with green chili ingredients:

1/2 kg chicken cut into 5 piece ( fry lift and dry )

50 gram green chili ( chopped )

50 gram green tomato ( sliced )

1 tablespon sugar

fried chicken with green chili blended seasoing :

2 garlic

4 red onion

1/2 teaspoon salt

how to make fried chicken with green chili :

- stir fry blended seasoing until fragnant

- add green chili, green tomato, fried chicken, sugar and 200ml water

- coocked until spices to infuse

- lift and serve

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fried chicken with honey ginger sauce

fried chicken with honey ginger sauce

this time indonesian original resipes will share how to make fried chicken with honey ginger sauce. time for coocking 40 minutes.

oke lest go we coock

ingerdients how to make fried cheicken with honey ginger sauce :

- 3 chicken leg

- 1 tablespoon light soy sauce

- 1 tablespoon maizena

- 3 cm ginger. sliced

seasoing for fried chicken with honey ginger

- 1/2 teaspoon salt

- 2 tablespoon sugar

- 4 tablespoon rice vinegar

sauce fried chicken with honey ginger:

- 3 tablespoon honey

- 1 tablespoon light soy sauce

- 1/2 teaspoon salt

how to make fried chicken with honey ginger sauce :

- coat cicken leg with seasoing, leave on until 30 minutes. and ligh soy sauce, maizena mix together. and fried until coocked, lift and dry.

- pour sauce in to  pan, add ginger. and coocked fried chicken with small fire until seasoing  soaked.

- serve fried chicken with honey ginger sauce

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black pepper chicken feet ( ceker ayam lada hitam ) original indonesian recipes

black pepper chicken feet ( ceker ayam lada hitam ) original indonesian recipes

ingredients: 

500 grams of chicken claw, cleaned and bruised

2 cm ginger 

1,000 ml of water to boil

chicken feet seasoning :

5 cloves garlic, roughly chopped

1 cm ginger, grated

2 curly red chilies, cut into pieces

1 piece deaf

1/2 tablespoon of red yeast rice, brewed, drained

2 tablespoons oyster sauce

2 teaspoons coarse black pepper

1 teaspoon sugar

500 ml chicken broth leftover stew claw

1/2 tablespoon of corn starch and 1/2 tablespoons water, for thickening dissolved

1 leek, sliced skewed

1 teaspoon sesame oil

1 tablespoon oil for sauteing

garnish:
leaf lettuce

direction how to make black pepper chicken feet :

1. Boil water and ginger to a boil. Add chicken feet. Boil 10 minutes. Drain and put in ice water. Remove and drain.

2. Fried chicken feet. 

3. The red yeast rice brewed with boiling water. Drain and did once again. Drain. finely crushed.

4. Heat the oil. Saute garlic, curly red chili, ginger, deaf, and The red yeast rice until fragrant. Add chicken feet. Stir well. 

5. Insert the oyster sauce, black pepper, and sugar. Stir well.

6. Pour the chicken broth in small increments. Cook until absorbed. Thicken with corn starch solution. Stir until thick. Add green onion and sesame oil. Stir well.

servering to 5 people

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tandoori chicken ( ayam tandoori ) recipe

tandori chicken ( ayam tandori ) recipe

tandori chicken ( ayam tandori ) recipe

tandori chicken ( ayam tandori ) recipe ingredients

ingerdients

7 chicken legs

1/3 cup yogurt

1 teaspoon ginger, grated

3 cloves garlic, crushed

1 teaspoon garam masala

2 teaspoon corriander powder

1/4 teaspoon tumeric powder

1 tablespoon tandoori masala

1 tablespoon lemon juice 

1 tablespoon vegetable oil

salt to taste

how to make tandori chicken 

wash the chicken pieces. make 3 gashes on each piece, to allow the flavors to penetrate

mix together the yogurt, ginger, garlic, garam masala, corriander powder, turmeric powder, tandoori masala, lemon juice, oil and salt.

spread this on each of the legs

cover and marinate overnigt in the refrigenerator, if time allow or marinate for 2 hours

get it cooked in the barbecue grill

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grilled chicken teriyaki ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar ) recipe

Ingredients

-  3 Chicken breasts Fillet-cut in half

-  120 ml Orange juice+1 tbsp Lime juice

-  3 tsp grated Ginger, 3 tsp Sesame oil

-  1 tsp Salt, 1 tsp Chili pwd (optional)

-  2 tsp Sesame seed-roasted

Teriyaki Sauce Mixture:

-  155 ml Mirin, 235 ml Soy sauce

-  4½ tsp Rice vinegar, ¼ tsp Chili pwd

-  1 tsp Sesame oil, ½ tsp Black pepper

-  7 cloves Garlic-grind      

-  1 tbsp grated Ginger, 65 gr Sugar

Salad:                                      

-  150 gr Cabbage-shredded              

-  2 tbsp Thousand Island                 

-  1 Tomato-sliced                        

Pickle:

-  100 gr Radishes-shredded

-  100 gr Carrot-shredded, 1½ tsp Salt

-  3 tsp Sugar, 2 tsp Vinegar

how to make grilled chicken teriyaki  ( ayam teriyaki bakar ):

-   Teriyaki Sauce: Bring mirin (Japanese sweet rice wine) to a boil in a saucepan over high heat. Reduce heat to medium-low, simmer for 10 mins. Pour in soy sauce, rice vinegar, sesame oil & sugar. Season with garlic, ginger, chili pwd & black pepper; simmer an additional 5 mins. Store in a tightly sealed container in the refrigerator. (If you don't have mirin, you can substitute sake & sugar for mirin. The ratio of sake to sugar is 3:1).

-   Make shallow diagonal slashes in the chicken breast pieces. Place chicken, 350 ml teriyaki sauce, juices, garlic, salt, ginger, chili pwd & sesame oil in a large container/plastic bag. Seal & shake to coat. Place in refrigerator for 4-5 hours, turning every so often; then you can bake/grill the chicken (as desired)

·   Grill: Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding remaining marinade. Grill for 6-8 mins each side (until juices run clear when chicken is pierced with a fork).

·   Baked: Preheat oven to 220° C. Place chicken pieces in a lightly greased baking dish. Brush chicken with the sauce on both sides. Bake for 20 mins. Turn pieces over & bake 15-20 mins longer (until no longer pink & juices run clear). Brush with sauce every 10 mins during cooking.

-   Pour the remaining sauce into the pan. Simmer on low heat until the sauce becomes thicker. Pour thickened sauce over the teriyaki chicken, sprinkle it with Sesame seed.

-   Salad: Mix well shredded cabbage & tomato with Thousand Island dressing. Pickle: combine all ingredients, mix well.

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kuluyuk sweet and sour chicken ( ayam kuluyuk )

kuluyuk sweet and sour chicken ( ayam kuluyuk ) 

kuluyuk sweet and sour chicken ( ayam kuluyuk ) 

kuluyuk chicken Ingredients

Sauce ingredients:                                                

1 tbsp salty Soya sauce

2 tsp Corn starch+2 tbsp Water                  

2 tsp Chinese rice wine (optional)

2 cm Ginger & 1 clove Garlic-minced          

3 tbsp Butter/Margarine, 1 tsp Pepper       

½ Onion & ½ Paprika/3 Red chilies-sliced    

250 gr Pineapple-cut small, 8 tsp Sugar     

4 tbsp Pineapple juice, 300 ml Water         

1 Carrot-matchstick sliced, 1 tsp Salt       

6 tbsp Tomato sauce, 2 tsp Rice vinegar    

 

 Chicken ingredients:

1 Chicken breast fillet/600 gr-sliced

2 cloves Garlic-grind, 1 Egg, Frying fat

1 tsp Salt, 1 tbsp salty Soya sauce

1 tsp ground Coriander, 1 tsp Pepper

½ Lime, enough Breadcrumbs

enough Flour+½ tsp Baking soda

How to Make direction ;

- Rub the chicken with garlic, lime juice, pepper, salt & coriander. Let it stand for 30 mins. Roll the chicken in the flour mixture; dip slightly in the egg; then roll them in the bread crumbs. Fry until golden brown & then set aside.

- Sauce: Sauté garlic, onion, ginger & paprika with butter. Stir in the carrot & pineapple, combine well. Pour in water, pineapple juice, Chinese rice wine, vinegar, tomato sauce & seasoning. Bring it to a simmer, then pours in the cornstarch mixture. Cook until the sauce becomes rather thick.

- Place the fried chicken in a serving plate; then pour the sauce over. Toss to lightly coat the chicken with the sauce & serve immediately.

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woku chicken ala manado ( ayam woku manado ) recipes indonesian

woku chicken ala manado ( ayam woku manado ) recipes indonesia

woku chicken Ingredients

1 Chicken-cut, 1 tsp Salt, 150 ml Water       

5 tbsp Frying oil, 2 Lemongrass-bruised         

2 tbsp Lime juice, 30 Lemon basil leaves        

½ tsp Sugar, 100 ml Coconut milk 

    

Thinly sliced:                                        

7 Kaffir lime leaves, 1 Pandan leaf              

5 Green chilies, 1 stalk Turmeric leaves     

3 Green onions

Grind into a paste:

6 Candlenuts, 2 cm Turmeric

4 Bird`s eye chilies, 2 tsp Salt

3 cloves Garlic, 3 cm Ginger

3 Cayenne peppers, 7 Green chilies

8 Shallots, 1 Tomato

How to make

 Rub the chicken with salt & lime juice; let it stand for 30 mins; then fry until half cooked.

 Sauté the spices paste with oil. Stir in the chicken & other ingredients with the exceptions of basil leaves & green onions. 

 Pour in the water & coconut milk; bring to a simmer. Cook until the chicken tender & the gravy reduced; add in basil leaves & green onions, cook for 2 mins.

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Rice Rolls with chicken Filling ( Lemper ) Indonesian recipes

Rice Rolls with chicken Filling ( Lemper ) Indonesian recipes

Ingredients :

500g (1lb) glutinous rice

2 cups water

1 cup thick coconut milk

250g (8oz) finely chopped chicken

½ teaspoon salt

½ teaspoon ground black pepper

2 tablespoons oil

2 cloves garlic, crushed

2 curry leaves

2 teaspoons ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon dried shrimp paste (trasi)

squeeze of lemon juice

squares of banana leaf or aluminium foil

How To Make:

Wash rice and drain. Put into saucepan with water and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes.

Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed. Leave to cool.

Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute.

Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw.

Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry.

Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool.

Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick.

Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape.

Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel.

These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again.

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Javanese Sweet Chicken in Spicy Sauce ( semur ayam jawa ) indoneisan recipes

Javanese Sweet Chicken in Spicy Sauce ( semur ayam jawa )

Ingredients:

1 chicken

4 onions

2 cloves garlic

2 red lomboks (large chilies)

2 tbsp kecap manis (dark sweet soy sauce)

1 lime (juice)

3 cloves

250 ml chicken stock (see recipe)

salt to taste

3 tbsp oil

How TO Make:

1. Cut the chicken into large pieces.

2. Cut the onions and the garlic fine.

3. Slice the lomboks into small rings.

4. Rub the chicken in with the kecap and the lime juce.

5. Heat in a wok the oil and fry the chicken golden brown.

6. Then add the remainig ingredients and let it simmer slowly for 30 minutes until its cooked.

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Habang Chicken ( ayam masak Habang ) Indonesian Recipes

Habang Chicken ( ayam masak Habang ) Indonesian Recipes

Ingredients:
2.4 lbs Chicken
1 tsp Salt
1 tsp Tamarind Water
500 ml Water
2 tbsp Sweet soy sauce
3 pcs Chopped tomatoes
2 tsp Javanese palm sugar
Cooking oil


Spices:
l50 gr Red chilies
12 Shallots
6 cloves Garlic
2 tsp Shrimp paste
2 cm Ginger
2 cm Lesser galangal
2 tsp salt


Instructions:
1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.
2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.
3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.
4. Remove and drain.
5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.
6. Add the fried chicken, stir, and pour water.
7. Add sweet soy sauce, sugar, tomatoes and palm sugar.
8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

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honey fried chicken ( ayam goreng madu ) indonesian recipes

honey fried chicken ( ayam goreng madu ) indonesian recipes

honey fried chicken ( ayam goreng madu ) indonesian recipes

INGREDIENTS: 

  1 chicken, cut in 2 does not break 

  3 tablespoons soy sauce 

  1/8 teaspoon ground cloves 

  3 tablespoons honey 

  1 tsp brown sugar 

finely crushed seasoning: 

  8 red onions 

  2 cloves of garlic 

  2 tsp coriander 

  1/2 tsp nutmeg 

  1 tsp pepper 

1 tablespoon salt 

direction How to make :

1. Stir finely crushed seasoning, soy sauce, cloves, honey and sugar. 

2. Rub the seasoning all over the chicken. 

3. Steamed 1 hour. 

4. Fry until cooked.

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chicken rendang recipe ( resep ayam rendang ) Indonesian

chicken rendang recipe

chicken rendang recipe ( resep ayam rendang ) Indonesian

Rendang is a native Indonesian food that much-loved people in Indonesia possibly other countries as well. Rendang can be made ​​from chicken  and can also from beef or goats,. to my  friends  the world who do not understand about how to make chicken rendang, on this occasion I will share tips on how to make Special chicken rendang recipe, which may be your own practice at home.

chicken rendang recipe ingredients:
500 grams chicken, cut into pieces.
1 liter of coconut milk, from 2 coconuts.
 2 pieces of Tamarind.
2 pieces of turmeric leaves.
2 pieces of orange leaves.
1 stalk lemongrass, Smashed.
1 teaspoon sugar.
Salt to taste.
2 tablespoons of cooking oil.
Fried red onion 2 tablespoons.

Subtle Seasonings:
15 pieces of red chili.
8 red onion.
6 Garlic.
2 grain Candlenut, toasted.
Turmeric 3 cm.
Galangal 5 cm.

How to make direction

1. Heat oil, saute ground spices until fragrant. Lift.
2. Mix the spices, tamarind, lemongrass, turmeric leaf, lime leaves and lemongrass with coconut milk. Boil while stirring until boiling.
3. Add chicken, sugar and salt. Cook over the fire simmer until reduced.
4. Lift and serve with a dish of with fried shallots.



keyword : chicken rendang, chicken rendang recipe, how to make chicken rendang, dirrection chicken rendang, chicken rendang indonesian, chicken rendang padang, chicken rendang sumatra

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lime grilled chicken ( ayam bakar limau ) indonesian recipes

lime grilled chicken ( ayam bakar limau )

Lime (botanical name: Citrus aurantifolia) is a kind of plant whose fruit drink made ​​of water and also mixed in food. Lemon lime is believed to have originated in India and Burma or South East Asia. Now it is grown in almost all tropical and subtropical regions.

The fruit is a kind of famous Flavor important in Malay dishes such as boiled noodles, Bandung noodles , lime grilled chicken and others.

Lime grilled chicken ( ayam bakar limau ) indonesian recipes

ingredient :
1 chicken, cut into 7 part , smashed
1 tablespoon lime water
1 tablespoon salt
2 pieces of lemon, halved
3 tablespoons soy sauce
100 ml coconut milk
4 lime leaves
2 tablespoons oil for sauteing
5 pieces of red onion
3 cloves of garlic

garnish :
tomatoes, thinly sliced

direction how to make :
1. Puree red onion.
2. Puree garlic.
3. Soak chicken in lime juice and salt for 30 minutes. Set aside.
4. Saute garlic and red onions that have been mashed with lime leaves until fragrant.
5. Add chicken, stir until it changes color.
6. Add soy sauce and coconut milk. Stir until half cooked.
7. Grilled with lemon pieces until cooked.

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indian curry chicken ( kari ayam india ) indian recipe

indian curry chicken ( kari ayam india ) indian recipe

INGREDIENTS:
2 tablespoons vegetable oil
1 kg chicken, cut into 10-12 sections
200 g potatoes, peeled and diced
I50 g red tomatoes, cut into rough
500 ml coconut milk

SEASONING:
30 g ginger, chopped
20 g garlic, chopped
50 g onion, chopped
50 g of curry powder
5 curry leaves
3 cm cinnamon
1 whole clove
1 piece deaf
2 grains of cardamom

HOW TO MAKE INDIAN  CURRY CHICKEN:
1. Saute the seasoning chopped until fragrant.
2. Add remaining seasonings and stir well.
3. ADD chicken pieces, stir until stiff.
4. Add potatoes, stirring until wilted.
5. Pour the coconut milk, reduce heat. Stir until boiling.
6. Add the tomatoes and continue to cook until the sauce thick oily.
7. Remove and serve warm. For 6 people.

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kungpao chicken ( ayam kungpao ) chinese recipe

This recipe comes from chinese which is famous in Indonesia., usually Chinese descent ( tionghoa )  in Indonesia is cook the kungpao chicken in the Imlek feast.

kungpao chicken ( ayam kungpao ) chinese recipe:

ingredients:
250 g chicken meat, diced
1/2 red bell pepper, sliced ​​lengthwise
1/2 onion, sliced ​​lengthwise
1 clove garlic, finely chopped
50 ml broth
1 teaspoon cornstarch, dissolved in a little water
1/2 leek, sliced ​​oblique
50 g fried cashews
cooking oil to taste

Sauce Ingredients:
1 cm ginger, finely chopped
1 tsp chili powder
1 tsp tomato sauce
1 tsp oyster sauce
1 tsp angciu
1 tsp fish sauce
1 tsp soy sauce
1/4 teaspoon pepper
1/4 teaspoon salt
1 tsp sesame oil

garnish ( optional )
tomato
leaf lettuce

how to make chicken kungpao :

1. Mix the chicken pieces and marinade ingredients. Mix well, let stand for about 30 minutes until the flavors to infuse.
2. Heat oil and saute the onion and garlic until fragrant.
3. Add chicken, stir until it changes color.
4. add red pepper, stir.
5. add the broth, bring to a boil.
6. Add cornstarch solution, stir.
7. add leeks, stir briefly, lift.
8. Serve with a sprinkling of fried cashews on it
9. add garnish

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grilled chicken with salad ( salad ayam panggang )

Salad vegetables are not only able to contain it. For those of you who want to like a salad but also want to have the sensation of meat in it, this recipe can be used as an alternative.

grilled chicken with salad ( salad ayam panggang ) recipes:

grilled chicken  ingredients:
1 ½ cup yogurt
1 teaspoon canola oil
1 teaspoon grated fresh ginger
3 cloves of garlic, chopped
¾ tsp salt
½ tsp red pepper
4 chicken breasts
1 glass of wine that has been deseeded
½ cup red onion, chopped
½ cup of mango sauce
1/3 cup chopped celery neat
1/3 cup mayonnaise
3 tablespoons fresh lemon juice

How to make grilled chicken with salad :

Combine canola oil, ginger, garlic and salt and stir rata.campurkan fourth salt and pepper. Add  yogurt into a plastic clip. Add chicken into the plastic lid. Enter into the engine cooling for 2 hours, turning if necessary.

Prepare grill to medium heat.

Take the chicken out of the plastic clip and bake for 10 minutes until browned color. Alternating meat. Take the meat from the grill and let stand for 10 minutes. Take the bones from chicken and discard. Chop the flesh and add to the medium bowl. Sprinkle ½ teaspoon salt to the chicken.

Add wine and other ingredients in the chicken meat, then shake so evenly. Wait 30 minutes.

Ready to serve.

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coconut chicken ( ayam masak kelapa )

coconut chicken ( ayam masak kelapa ) recipes
Ingredients:
1 chicken, cut into 20 parts
150 grams of grated coconut, fried without oil ( sangrai ), mashed
2 pieces of lime leaves, discard the bones leaves
500 ml of water
1 3/4 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon sugar
2 teaspoons tamarind water, 1 teaspoon of tamarind and 2 teaspoons water
2 tablespoons oil for sauteing

Subtle Seasonings:
6 cloves of garlic
3 eggs pecans, fried without oil
5 large red chilies
3 cm galangal

How to make coconut chicken ( ayam masak kelapa ):
Heat oil, saute ground spices and lime leaves.
Add chicken. Stir until changes color.
Add salt, pepper, and sugar. Pour water and stir well.
Cook until tender. Add sangrai coconut. Stir until the sauce thickens.
Add tamarind water. Cook until done. Lift.

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kebab chicken ( ayam kebab )

for those of you who are on a diet. but wish it was like eating meat, chicken kebab recipe is probably necessary for the try.
This recipe is very easy to make.

kebab chicken ( ayam kebab ) recipes

kebab chicken ( ayam kebab )  ingredients:
250 grams of diced chicken
6 cloves onions
1 bell pepper, diced
4 cloves of garlic
1 tbsp honey
2 tbsp soy sauce
1 tbsp black pepper powder
1 tbsp white oil
salt to taste

How to make kebab chicken ( ayam kebab ) :
For seasoning MARINASI: white oil, honey, black pepper and soy sauce. Add the garlic.
Prepare chicken and peppers along with onions.
Drain and soak for 2 hours in the refrigerator
After the process MARINASI, double decker chicken skewers and vegetables. Spread with remaining seasoning MARINASI.
Bake for about 15 minutes. MARINASI basting occasionally with herbs that taste more pervasive.
Serve with whole wheat bread. Add a salad as a complement.

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chicken pelalah balinese ( ayam pelalah )

Balinese  Chicken pelalah Recipe (Ayam Pelalah)

Ingredients:

400g chicken breast

Aromatic herbs:

2 salam leaves (Indonesian bay leaves)
3 kaffir lime leaves (daun jeruk)
2 stalks lemongrass , bruised and tie into a knot
Juice from 3 limes (limau), optional

Spice paste:

10 red chilies, deseeded and sliced
6 bird eye chilies, sliced
10 shallots, sliced
5 garlic, chopped
3cm fresh turmeric root, sliced
½ teaspoon toasted shrimp paste (terasi/belachan)
1 tablespoons olive oil or coconut oil
Oil, for frying
Salt and sugar to taste

how to make Chicken pelalah Recipe (Ayam Pelalah)

Preheat the oven 180 degree Celsius. Rub the chicken breast with the olive oil or coconut oil and season with salt. Place the chicken on a baking tray and roast until done, about 40 minutes.

Using a mortar and pestle or food processor, combine chilies, shallots, garlic and turmeric, grind to a smooth paste. If you using a blender, make sure to add a little bit of water or cooking oil to blend the ingredients.

Heat 5 tablespoons of the cooking oil in a wok, add in the spice paste, lemongrass, bay leaves, and kaffir lime leaves, stir-fry until fragrant. Season with salt and sugar to taste. Add in another tablespoon of cooking oil if you want. Remove from the heat and transfer into a bowl, set aside.

Back to the chicken in the oven. When it’s done roasting, remove from the oven and let cool. Discard the skin and deboned, shred the meat into medium-thick strips. Take a spoonful of the spice paste, combine with the chicken meat with the spice paste, toss well until the chicken until the chicken is perfectly coated with the spice paste. Add another spoon of the spice paste if not well coated. Serve the remaining spice paste as a side or as sambal.

Meanwhile, heat a non-stick skillet over medium heat, place half of the chicken and stir-fry for about 2 minutes, repeat the same for the remaining chicken. (I did this step because I found that the shredded chicken meat was a bit wet after being mixed with the spice paste so by doing the quick stir-fry, the texture is what I wanted, a slightly dried up shredded chicken that I love. If you use charcoal to grill the chicken, coal-grill, other than oven grill/roasting, I don’t think of this step is required.)

Transfer the chicken onto a a serving plate and squeeze the juice of the lime before serving.

Cook’s Note:

The limau lime (jeruk limo/nasnaran Mandarin), or jeruk sambal is used for enhancing the flavor of sambal and sauces. It’s commonly used in Balinese cooking. The fruit is small with a smooth skin surface, it releases an aromatic and citrucy smell when it’s touched and squeezed.

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Lawar chicken balinese

Lawar is cooking a mixture of vegetables and spiced minced meat originating from Bali. The food is served in a common household in Bali or sold widely in eating houses as lawar Bali. Lawar made ​​of chopped meat, vegetables, some spices and coconut. Sometimes in some kind lawar given element that can add a sense of lawar it is the blood of the meat itself. The blood is mixed with certain spices that add to the lawar delicious. Lawar itself can not long survive if the food is allowed to stand in the open air only lasted half a day.

Lawar Chicken Recipe ingredients 1 Typical Bali:
3 bean stalk, cut into ½ cm size, boiled origin wilt.
½ btr rather young coconut, grated, toasted.
3 cloves garlic, thinly sliced​​, fried.
8 pieces of red onion, thinly sliced​​, fried.
2 grains of red pepper, seeded, cut into oblique.
6 grains of cayenne pepper, sliced​​.
Minced 3 tsp dried chilli.
Flavoring to taste
Fried onions for topping

Lawar Chicken Recipe ingredients 2 Typical Bali:
250 grams of chicken meat without bones, thin suwir2/iris.
flavoring to taste
1 tsp lemon juice.
1 tsp salt.
½ tsp black pepper, puree.
Banana leaves for wrapping

How to Make Chicken Typical recipe Lawar Bali:

ingredients 1:
Mix beans, oil, onion, garlic, chilli and flavor. Stir until well blended.

ingredients 2:
Mix shredded chicken with 2 tablespoons flavoring.
Stir well to form a kind of dough.
After that, place the dough lengthwise on a banana leaf, then roll up solid. Steam rolls for 20 minutes earlier. Open banana leaves. Disorderly chicken meat with a fork. Mix chicken with peanut panjang.Tambahkan mixture of salt, pepper and lime juice.
Serve with a sprinkling of fried onions on top.

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