Ayam Bali

Ayam Bali (Bali Chicken) is so tasty and quick and easy to prepare.  Bali is one of the islands in Indonesia and has its own unique cusine.  Sambal Oelek is a popular chili based sauce used in Balinese cuisine and since we love spicy food we added….four tablespoons of sambal oelek…Yikes!  Also, I was too lazy to remove the seeds from the birds eye chile peppers!  So, adjust the spice level to what you are comfortable with from one tablespoon of sambal oelek to four, if you dare to venture! 

Ayam Bali

3 chicken thighs, skinless and boneless, cut into 1 inch pieces

2 tablespoons oil

6 ounces onion chopped

1 ½ teaspoon ginger

2 cloves garlic

1 -2 birds eye chile pepper, remove seeds and membrane

¼ cup chopped cashew nuts

1 - 2 tablespoons sambal oelek

½ cup coconut milk

2 tablespoons ketjap manis

2 tablespoons lemon juice

1 teaspoon brown sugar

½ teaspoon salt

2 tablespoons chopped cilantro, optional

Puree the onions, ginger, garlic, chile pepper, cashew nuts and sambal oelek in a blender or food processor. 

In a large sauté pan, heat the oil on high heat.  Add the chicken and fry until it is golden brown, about 2-3 minutes.  Remove the chicken from the pan and set aside. 

In the same pan, stir fry the onion paste for about 3 minutes.  Add the coconut milk, lemon juice, ketjap manis, brown sugar and salt.  Reduce the heat to medium and bring to boil.

Add the chicken and simmer on medium-low heat uncovered, stirring occasionally until the chicken in cooked and the sauce has thicken, about 15 – 20 minutes or until cooked.  Garnish with chopped cilantro.

Serve with rice.

Ajam Seitan

Ajam Seitan – translates to “chicken of the devil”.  Don’t worry – it’s not devilishly spicy (unless you want to be) but it certainly is delicious! This recipe is a Dutch recipe with an Indonesian twist.  When Indonesia gained their independence from Dutch colonial rule, many Dutch colonials settled in the Netherlands and thus started the Indo-Dutch cuisine.  This recipe has been adapted from Karin Engelbrecht’s version which can be found here.

 

(Lunchbox: Mulberry by Genmert Double Stack Bento Box with Handles)

Ajam Seitan

2 boneless,skinless chicken thighs

Salt and pepper

1 tbsp dijon mustard

3 tbsp vegetable oil

2 medium onions finely choppped

2 cloves garlic crushed

1/2 tsp galangal, or ginger crushed

1 – 2 tbsp sambal oelek

3 tbsp ketjap manis (sweet soy sauce)

1 tbsp lemon juice

1 tbsp vinegar

Note: If you want it more spicy add another 1 tbsp sambal oelek

Note: You can purchase the sambal oelek and sweet soy sauce at an Asian specialty grocery store

Season the chicken thighs with salt and pepper. Coat the chicken with mustard.   

Heat 2 tbsp oil in a saute pan over medium high heat.  Fry the chicken until golden brown on outside.

Remove the chicken from the pan and set aside.

Add 1 tbsp of oil to the pan and heat.  Add the onion, garlic, ginger, and sambal oelek. Stir the onions until mixture becomes yellow. Add the ketjap manis, lemon juice and vinegar and stir.  Add the chicken and cook until chicken is done.

Serve with rice.