This is the second time I am cooking this but the first time updating my blog about it coz I am too lazy. Haha. Anyway I don't know why they call it Ayam Masak Bali coz i have never been to Bali.. maybe they sell this in Bali? No? I got the recipe from facebook after losing it for soooo long! So I am going to blog about it in case I lose it again!
Ingredients:
3 Chicken drumsticks (cut into 3)
6 stalks of lemon grass
8 stalks of curry leaves, dispose the stem
A handful of dried chilli
3 big red onions (peeled and quartered)
5 cloves of garlic (peeled and smash)
1 inch worth of ginger (cut for easy blending)
2 tablespoon dark soya sauce
1 tablespoon spicy soya sauce (Kicap Pedas Mahsuri, optional.. I just like to tweak recipes haha)
3 tablespoon sugar
2 teaspoon salt (or to taste lah)
A small piece of belacan (like 1 square of Cadbury's chocolate bar)
Water
Instructions:
First, boil your dried chillies, and once that's done drain the water. Add in the onions, garlic and ginger together with the boiled chilli into a blender and don't forget your belacan! Add in water accordingly to ensure that it becomes a smooth paste. Not runny. But a paste. Okay? Done? Set that aside.
Take your lemon grass and hit them hard maybe using brick and mortar possible, just to make them open up. Done? Now set that aside together with your curry leaves.
Now your cut up chicken, marinate with tumeric and a pinch of salt. Done? Now heat up some oil and fry those chicken pieces! Of course you have every right to change to a chicken part of your choice but this is my favourite! Fry them for about 8 minutes or so or until the chicken stops bleeding (I can't stand the sight of blood oozing). Fire should not be too high as only the external part of the chicken would cook but not the internal part. Then set aside, but don't turn off the heat or dispose off the oil.
With that same wok, add in your lemongrass. Fry them until they turn yellowish and the aroma comes out, then add in the curry leaves. Not too high of the heat as it would burn those leaves. Once you see like the leaves turned crispy, add in your blended ingredients. Stir them good!
Then add in the 2 different types of soya sauce. It depends how dark you want your dish to be actually.. I prefer darker that's why I used like 3 tablespoon of soya sauce. You can just stop at 2. Or less?
Stir them up and let the ingredients cook. How to know? The oil will begin to separate and surface from the ingredients. Once you have reached that stage, add in your chicken and stir again. Make sure they are all covered with the sauce. At this stage I prefer to put to medium to low heat to make sure the chicken is not only thoroughly cooked but the flavour from the lemongrass and curry leaves has penetrated into the chicken for better flavour. I left it like that for about 10 minutes before turning off the heat.
It's as simple as that! But I am fasting so unable to taste my cooking! It's okay.. just 45 more minutes! Happy trying guys! Good luck!
 |
| Sorry I missed out the belacan here. |
