Sunday, 3 September 2017

ROAST CHICKEN CHILI LEMON-BASIL BALINESE STYLE


AYAM PELALAH BALINESE STYLE Shredded Chicken Salad Balinese Style
For: 6 portions




Ingredients:
1 ea Chicken (1.5 kg), cut in half
20 g Garlic, roughly chopped
60 g Vegetable oil
1 stalk Lemon grass, white part only, roughly chopped

15 ml Bali lime juice
50 g Lemon basil / Kemangi leaf
30 g Red chili, sliced
12 g Kaffir lime, shredded/fine sliced

Shrimp Paste Sambal, mix all together:
5 pcs shallots, thinly sliced, fried
5 pcs red chilli, finely sliced, fried
1 pc tomatoes
1 teaspoon shrimp paste fried
1-2 pcs kaffir lime juice

Method:
In a food processor, puree to a rough paste: garlic, oil and lemon grass. 
Brush the chicken inside out with the paste. Season with salt & pepper.   
Cook in hot oven for approximately 30 – 45 minutes or until chicken is done.  
Brush again to get the outer color little browning.
And then shred. 
Mix with shrimp paste sambal, lime juice, kemangi leaf and kaffir lime leaf.  
 Season with salt and pepper to taste.  
Serve with blanch "kenikir" or spinach.  

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