Bali Chicken (Ayam Pelalah) – Balinese food requires a lot of spices, but it’s worth it!
As you may have guessed, Asia is my favorite continent.
Penang, Malaysia, is my homeland, and Bali, Indonesia, is my second favorite island in Asia.
My favorite things about Bali are its lush green fields, Hindu temples, undulating highlands, sandy beaches, rich culture, and warm people.
My curiosity about this country’s food has been piqued after several visits.
Cooking Tackle, a Bali-based Indonesian cuisine blog written by Ira, makes my day.
Cooking Tackle is a work of art in and of itself.
My mouth is watering at the thought of the exotic dishes and mouth-watering cuisine images.
The content on this blog is delectable!
A traditional Balinese chicken dish, Ayam pelalah (baked chicken), will be served to Cooking Tackle and Ira at Rasa Malaysia.
Even though the skies have been mostly gray in Bali lately, it doesn’t mean I’m lacking in inspiration. To be honest, I’ve always enjoyed cooking, so you can imagine my excitement when I received an email from Bee inviting me to contribute as a guest blogger on Rasa Malaysia’s website!
I suggested a Balinese recipe for Rasa Malaysia readers to learn more about Balinese food in an email conversation. I was delighted that Bee and I were on board with the plan.
This guest article is an excellent opportunity for me to share my passion for Balinese cuisine with Rasa Malaysia’s numerous readers, especially those unfamiliar with the island’s cuisine. I’d like to thank Bee for inviting me to this event.
I’m honored to offer this simple recipe to you all.
First, permit me to say hello: My name is Ira, and I am an Indonesian living in Bali, the island of a thousand sanctuary and the island of the Gods.
People who have been to Bali say that it is a magnificent island that is truly stunning. In the eyes of God and the people of Bali, it’s a paradise!
Balinese cuisine is the subject of today’s recipe.
Ayam pelalah, or Balinese chicken, is a traditional and authentic Balinese meal eaten daily or served for special occasions.
Shredded chicken is all that’s needed here.
Balinese spices are used to marinate and season the grilled chicken.
In Bali, it’s one of the island’s best-known dishes. Nasi campur Bali or Balinese mixed rice is often served with Ayam pelalah as a side dish or accompaniment.
A common misconception about Balinese cuisine is that it is laborious and time-consuming to make. However, I believe that this misconception won’t hold you back if you’re eager to discover Balinese cuisine and patient enough to stick with it.
Balinese Hinduism holds that cooking traditional Balinese food is like making a sacred offering to God. However, it’s important to note that Balinese cuisine is very hot and requires many different spices to be used in the cooking process.
Last year, I took a culinary class in Bali where I learned about Balinese cuisine. I also have a few books on Balinese cooking.
Making Balinese food for my family sounded like a dream come true after attending the culinary session.
When I learned how to create traditional Balinese foods, I was overjoyed. I was highly fortunate to cook traditional Balinese cuisine from a local Balinese.
I’ve never met a more humble, friendly, and sincere person than a native cook, and I’ve learned so much from them.
In the years after that, I’ve been experimenting with and cooking traditional Balinese dishes at home.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 254 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Indonesian Layer Cake (Kek Lapis)
- Peanut Sauce
- Indonesian Fried Noodles (Mie Goreng)
- Nasi Goreng (Indonesian Fried Rice)
- 400 g (14 oz.) chicken breast
- 3 kaffir lime leaves, Daun jeruk
- 2 salam leaves, Indonesian bay leaves
- 2 stalks lemongrass, bruised and tied into a knot
- juice from 3 limes, optional
- 6 bird eye chilies, sliced
- salt and sugar, to taste
- 1 tablespoon olive oil or coconut oil
- 10 red chilies, deseeded and sliced
- oil, for frying
- 3 cm fresh turmeric root, sliced
- 5 garlic, chopped
- ½ teaspoon toasted shrimp paste, terasi/belacan
- 10 shallots, sliced
- Your oven should be preheated up to 180 degrees Celsius (356 degrees Fahrenheit). Apply olive oil or coconut oil to the chicken breast and season with salt. Roast the chicken for around 40 minutes on a baking tray.
- Grind the chilies, shallots, garlic, and turmeric into a smooth mixture in a mortar and pestle or food processor. Using a blender, add a small amount of water or cooking oil to aid in pulverization.
- Stir-fry the spice paste, lemongrass, bay leaves, and kaffir lime in 5 tablespoons of frying oil until aromatic. Salt & sugar can be added to the mix to suit your preference. It’s up to you if you want to add another tablespoon of frying oil. After that, simply pour the mixture into a bowl and let it cool to room temperature.
- Let’s get back to the chicken that’s baking in the oven. Remove it from the oven when it’s done cooking and allow it to cool. Grate the meat into medium-thick strips using a food processor after removing the skin and bones. Squeeze the spice paste onto a scoop of chicken flesh and mix thoroughly until all of the chicken meat is coated in the paste. If it isn’t completely covered, you may need to add a second spoonful of the spice paste. Sambal or serve as a side dish with the remaining spice paste.
- Stir-fry half of the chicken in a nonstick skillet for 2 minutes on medium heat, then do the same with the remaining chicken. To achieve the shredded chicken I was looking for, I quickly stir-fry the spice paste-mixed shredded chicken to achieve the desired texture. Aside from roasting or grilling in an oven, I don’t think this step is necessary if you use charcoal for cooking the chicken.
- Before serving, squeeze the lime juice over the chicken and arrange it on a serving platter.
- Sambal and sauces benefit from limau lime (jeruk limo/nasnaran Mandarin). In Balinese cuisine, it’s a common ingredient. Aromatic and citric scents are released when the fruit is squeezed or rubbed on the skin.