Ayam Pelalah

Ayam pelalah
Serves 4

When I say that I come from Indonesia, not everybody knows that there is country called Indonesia but almost everybody knows Bali and sometimes think Indonesia is part of Bali, that’s ok. Besides their great culture and beaches, Balinese food is very tasty and spicy. This island and it’s neighboring Lombok has similar favorite ingredients in their menu. They love spicy food with shrimp paste. One of my favorite menu is “Ayam Pelalah”, grilled chicken sauteed in chili and shrimp paste. Indonesian eat it with rice but sometime I add eat it with bagels, mayo and lettuce leaves. Just awesome. Let’s get the party started with Friday Fiesta.

Ingredients:
2 skinless chicken breast
1 tsp salt
1 tsp white pepper

1 tsp terasi/shrimp paste
4 cloves garlic
1 small onion, shred thinly
4 candle nuts, crushed with the side of your knife
5 large red chili
3 mini tomatoes
2 cm galangel, cut into slices
2 tsp turmeric powder
1 lemon grass, cut into stripes
1 tbs brown sugar
1 tsp salt

How to prepare:
-wash, drain, pat dry the chicken
-marinate it with salt and pepper for 20 minutes
-grill the chicken in medium heat for 20 minutes
-cool it off and tear the meat into thin stripes,set aside

-in a blender, make into paste the garlic, onion, and candle nut, set aside
-in a blender, make into paste the chili and tomato, set aside
-heat pan in low flame and add 3 tbs of oil
-add the terasi/shrimp paste, sautee until fragrant
-add the garlic paste, sautee until fragrant
-add the chili paste, sautee until fragrant
-add the galangal, turmeric, lemongrass, brown sugar and salt, mix well
-add the chicken stripes and blend well

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10 thoughts on “Ayam Pelalah

  1. I made this with my leftover Thanksgiving turkey! Absolutely delicious! One of the best things to eat in Bali, other than babi guling (roast pork), yeah? I love the way you present this, with the banana leaves.

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