Ayam Suwir Bumbu Bali
Ayam Suwir Bumbu Bali is aromatic and spicy shredded chicken from Bali, Indonesia. This recipe will help you make this chicken dish from scratch so that you can adjust the chilli heat to feed all your loved ones.
Servings: 6
Equipment
- Cooking pan
- Wooden spoon
- Pestle and mortar or
- Food processor
- Large frying pan or
- Wok.
Ingredients
- 1.5 pounds boneless chicken.
- ¼ cup coconut milk.
- 4 kaffir lime leaves.
- 3 salam leaves.
- ½ - inch ginger root.
- ½ - inch galangal.
- 1 lemongrass or ½ tsp lemongrass paste.
- 2 tablespoons cooking oil.
- ½ cup of water.
For the spice paste mixture:
- 1 onion chopped.
- 5 garlic chopped.
- 1 teaspoon Kashmiri chilli powder.
- 1 teaspoon fish sauce or Terasi/ dried-shrimp paste
- ½ teaspoon ground black pepper.
- ½ teaspoon turmeric powder.
- 1 teaspoon salt.
- 1 tablespoon palm sugar brown sugar.
- 3 tablespoons tamarind water see the note.
Instructions
- Pound all the ingredients for spice paste using pestle and mortar. Or, you can use a food processor. Set it aside.
- Boil the chicken with enough water to cover it together with 2 kaffir lime leaves, 1 salam leaf and ginger root. Cook it until the poultry is tender. Discard the water, rinse the meat slightly to get rid of the impurities and shred it to pieces.
- In a large frying pan or cooking pan, heat the oil and fry the paste mixture until it releases aroma.
- Then add the coconut milk and water to the spice paste mix. Let it cook for a minute or two in between each addition.
- When the spice mixture is nicely bubbling, put the shredded chicken pieces in. Stir it well until all the meat slivers are coated with spices.
- Leave it to cook for about 5 minutes or until almost all the chicken absorbs almost all the spice mixture. If you prefer, you can leave some gravy. I personally prefer my Ayam Suwir Bumbu Bali to be slightly dry.
Notes
- You can use regular chili powder or freshly pounded chili paste. If you use fresh chilies, for this recipe, you can use about 2-3 bird’s eye chilies for moderate heat. Of course, you can always add more if you prefer.
- You may not have Salam leaf and find it difficult to obtain it. In that case, you can try substituting it with one bay leaf and a few curry leaves. I won’t use just either one because bay and curry leaves have different types of aromas from Salam leaf. But if you use them together, somehow, they work together, although they may not 100% resemble the fragrance of Salam leaf.
- If tamarind is not available, you can substitute with one tablespoon of lemon juice.
Nutrition
Serving: 1g | Calories: 431kcal | Carbohydrates: 13g | Protein: 31g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Cholesterol: 89mg | Sodium: 571mg | Fiber: 1g | Sugar: 4g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.