Chicken in Spiced Coconut Sauce

Poultry

Recipes Featured:
  1. Chicken in Spiced Coconut Milk
  2. Fried Chicken
  3. Grilled Chicken
  4. Honey Grilled Chicken
  5. Creamy Duck Curry
  6. Chicken and Mushrooms in Banana Leaf
  7. Minced Duck in Banana Leaf
  8. Roast Chicken in Banana Leaf
  9. Minced Duck Satays
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1. Chicken in Spiced Coconut Milk - Be Siap Base KalasSpiced chicken in coconut sauce

Ingredients:

  •  800 g Chicken leg bone and skinless cut in 2 ½ cm cubes
  • 1 tbsp Coconut oil or vegetable oil
  • 1 cup Chicken spice paste
  • 1 stalk Lemon grass, bruised
  • 1 Salam leaf or alternatively 1 Kaffir lime leaf fresh or dry
  • 1 Kafir lime leaf thorn
  • 1 pinch Salt
  • 1 pinch black pepercorns crushed
  • 1 cup Chicken stock or as needed
  • 1 cup Coconut cream or as needed

Preparation:

  1. Heat oil in heavy saucepan; add spice paste and sauté for 2 minutes over low heat until fragrant. Add lemon grass, salam leaf, kafir lime leaf and chicken pieces and continue to sauté for 2 minutes. Season with salt and pepper.
  2. Pour in chicken stock, bring to boil and simmer for one minute. Add coconut milk, bring back to boil; and simmer over very low heat until chicken is cooked and sauce thickens.

Note:

Make certain to keep sauce light in consistency, which will prevent sauce from curdling. If the sauce becomes too thick then add a little chicken stock.

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2. Fried Chicken - Manuk Goreng Khas Taliwang 

Ingredients:

  • 4 Spring Chicken, 800 g each
  • 4 tbsp Rice flour
  • Oil for frying

Spice paste:

  • 3 tbsp Coconut oil
  • ¼ tsp Black pepper
  • 5-7 Bird’s eye chilies sliced
  • 70 g Large red chilies halved seeded and sliced
  • 70 g Shallots peeled and sliced
  • 50 g Garlic peeled and sliced
  • 40 g Ginger peeled and sliced
  • 40 g Galangal peeled and sliced
  • 40 g Turmeric peeled and sliced
  • 1 tsp Palm sugar
  • 1 tsp Shrimp cake roasted
  • 2  Stalks lemon grass bruised
  • 4 Salam leaves
  • 3  Kaffir lime leaves
  • 750 ml  Chicken stock
  • 250 ml  Coconut cream

Preparation:

  1. Cut and remove along the backbone of the spring chicken, open butterfly style and flatten. Debone completely. (I am certain your butcher will assist you)
  2.  Brain chicken for 6 hours.(see page…) Keep refrigerated for four hours, and the final two hours at room temperature.
  3.  For the spice paste combine all ingredients except, lemongrass, salam and lime leaves in stone mortar or food processor and grind into a fine paste.
  4. Transfer ground spices into a heavy saucepan, add remaining ingredients and slowly heat until spices are fragrant and soft. Reserve ¼ cup of spice paste for basting.
  5. Fill up with chicken stock, bring back to boil and simmer for 10 minutes.
  6. Add coconut cream, and bring back to simmer. Season to taste with salt. Cool Sauce. Season to taste with salt and 1 table spoon lime juice.
  7. Vacuum cook chicken or cook in sip lock bag at 65ºC for 50 minutes. (See page..)
  8.  Remove chicken from cooking liquid and place  on a rack and allow resting for 45 minutes. (This way the skin will dry up and when fried or grilled later turns golden crispy.)
  9.  Bring cooking liquid back to boil and reduce until sauce thickens and coconut cream starts to break. This makes a delicious dipping sauce for fried chicken or grilled chicken..
  10.  Combine reserved spice paste with equal amount of  coconut or vegetable oil. Evenly brush chicken pieces with this marinade.
  11. Dust chicken evenly with rice flour and deep fat fry at high heat (180ºC) until golden brown. This should only take two minutes.
  12.  Drain on paper towel.
  13.  Serve with steamed rice, a very spicy tomato-chili sauce and slices of raw cucumbers. Leaves of cabbage, green beans, sprigs of lemon basil and fresh lime juice.

Note

Fried chicken would be the dish one finds in every province of Indonesia, in every village along every street and in every home, almost every day of the year. This “horrible” fried chicken mostly end up so oily, greasy and unappetizing, that it would be smarter to simply buy your fried chicken at KFC which by now is present in even the remotest towns of Indonesia. This really does not need to be the case as it takes very little to fry the perfect fried or grilled chicken in the comfort of your home.

To cook the perfect chicken really is not that complicated as all you need is a good quality birds, some good spices, a little time and lots of passion. The rewards are incredible.

 

3. Grilled Chicken - Siap mepanggangGrilled Chicken-2

Preparation:

Follow the same steps as for fried chicken from step 1 – 10.

Grill chickens over very hot glowing charcoal until golden brown. Baste with basting mix frequently on both sides. This to prevent chickens from burning and will give the chicken a golden shiny color.

Serve with steamed rice, a very spicy tomato-chili sauce and slices of raw cucumbers. Leaves of cabbage, green beans, sprigs of lemon basil and fresh lime juice.

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4. Honey Grilled Chicken - Ayam Taliwang Madu Grilled Chicken

Preparation:

Follow the same steps as for fried chicken from step 1 -10

Combine ½ cup of spice paste with 3 table spoon of honey.

Grill chickens over very hot glowing charcoal until golden brown. Baste with basting mix frequently on both sides. This to prevent chickens from burning and will give the chicken a golden shiny color.

Serve with steamed rice, a very spicy tomato-chili sauce and slices of raw cucumbers. Leaves of cabbage, green beans, sprigs of lemon basil and fresh lime juice.

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5. Creamy Duck Curry - Bebek Menyanyat

Ingredients:

  • 1  Whole duck, weighing about 2 kg, cleaned and cut into 12 pieces
  • 1  1/2 litres Duck or chicken stock or as needed
  • 400 g Basic spice paste (see basic recipes)
  • Duck or chicken stock. As much as needed
  • 250 ml   Coconut cream
  • 1 tsp Black peppercorns crushed
  • Salt to taste
  • 2 tbsp Fried shallots to garnish

Preparations:

  1. Mix duck well with 1/3 of the spice paste and allow marinating for one hour at room temperature.
  2. Heat oil in heavy stewing pan; add remaining spice paste, and sauté until fragrant.
  3. Add duck pieces and continue to sauté until meat changes color.
  4. Fill up with about 3 cups of stock or until duck pieces are just covered. Bring to boil, reduce heat and simmer until meat is 2/3 cooked. Frequently adding more stock as it simmers and evaporates.
  5. Fill up with coconut cream and continue to simmer until meat is cooked and sauce has reduced to a creamy consistency.

Garnish with fried shallots and serve with white rice

Note:

The above recipe tastes just as delicious by using any game birds such as pheasants, partridge, or quails, or any kind of game including deer, wild rabbits, or wild boar. When ever possible allow poultry to rest for two days in a cool place before cooking. This will tenderize and soften the meat and enhance the natural flavor.

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6. Chicken and Mushrooms in Banana Leaf - Pepes Ayam Jamur 

Ingredients:

  • 500 g Chicken thights (leg) boneless and  cut into 1 ½ cm cubes
  • 125 g Shitake mushrooms, stemm removed and sliced
  • 2  Chicken eggs well beaten
  • 60 ml  Coconut cream
  • 50 g  Spring onions finely sliced
  • 8   Salam leaves (optional dry kaffir lime leaves)
  • 1 pinch Salt to taste
  • 1 pinch  White pepper crushed to taste
  • 8  Banana leaf squares cut into 25 x 18 cm squares

Spice paste:

  • 3 tbsp Vegetable oil
  • 30 g Garlic peeled and sliced
  • 50 g Shallots peeled and sliced
  • 25 g Ginger peeled and sliced
  • 40 g Large red chilies halved, seeded and sliced
  • 25 g Candle nuts roasted and crushed
  • 1 pinch Salt to taste

Preparation:

  1. For the spice paste combine all ingredients except the oil in stone mortar or food processor and grind very fine.
  2. Heat oil in heavy sauce pan; add spice paste and sauté over medium heat until fragrant. Allow to cool to room temperature.
  3. Combine all remaining ingredients except the salam and banana leaves in deep mixing bowel and mix well until chicken and mushrooms are well coated.
  4. Place each banana leave square for three seconds over an open gas flame or for the same amount of time into boiling water. This process will soften the banana leaves and brakes the fibers; and as a result the leaves will become soft and do not tear when rolled up.
  5. Place one salam leaf in the center of a banana leave and top with two table spoon of chicken – mushroom mix. Fold one side of the long edges of the banana leaf in towards the center and roll up tightly. Secure open end with bamboo skewer or toothpick. Repeat until all ingredients are used up.
  6. Steam parcels first for four minutes and then grill for three more minutes over very low heat.
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7. Minced Duck in Banana Leaf - Tum Bebek

Tum, leaf-wrapped bundles of highly seasoned food, are made with almost any basic ingredient in Bali, ranging from eels, to chicken, pork, beef or duck. 

Ingredients:

  • 600 g (1 ¼ lb) Boneless duck, skin removed and minced
  • 3 tbsp  Basic spice paste
  • 4  Bird’s-eye chilies, chopped
  • 1 tsp  Palm sugar chopped
  • 1 pinch  Salt to taste
  • 1 pinch  Black peppercorns, crushed
  • 80 ml Coconut cream
  • 3 tbsp   Coconut oil
  • 60 g Shallots peeled and sliced
  • 40 g Garlic peeled and sliced
  • 20 g Turmeric peeled and finely sliced
  • 12 Banana leaves, cut in 20 cm (8 in) squares
  • 12  Salam leaves (optional dry kaffir lime leaves
  • 8 Banana leaves each cut into 20 cm squares
  • 8 Banana leaves each cut into 12 x 2cm stripes

Preparation:

  1. Combine minced duck, spice paste, bird’s eye chilies, palm sugar,  and coconut milk and mix well.
  2. Heat oil in frying pan; add shallots, garlic and turmeric and sauté until lightly colored. Cool and fold into duck mixture; season to taste with salt and pepper.
  3. Place one Salam leaf in the center of a banana leaf. Top with 1 tbsp of mixture and enclose by folding leaf into a little purse. Finish by wrapping over with an extra strip of banana leaf. Secure with bamboo skewer or toothpick. Continue until all ingredients are used up.
  4. Steam parcels for 10 minutes until well cooked.

Note:

The above mixture can also be used for duck sate; simply replace coconut cream with 1 cup freshly shredded coconut. Mold  1 heaped tablespoons of the paste around a large sate skewer, or around the bulbous end of a  lemon grass.

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8. Roast Chicken in Banana Leaf - Ayam BetutuAyam Betutu

We cannot emphasize enough on the importance of having a digital thermometer in your kitchen that allows you to monitor and check core temperature of meats. Especially in a steamer and further more when wrapped in layers of banana leaves this is an incredible useful tool and takes out any guessing in your cooking. Set the core temperature at 65ºC in your gadget and steam for as long as take to reach 65ºC. Next it is crucial to allow the bundles resting for 45 minutes in a warm place and then 15 minutes before serving open the layers of banana and sear the basted chicken in a very hot oven. Your chicken never tasted better.

Ingredients:

  • 1 Whole chicken, weighing about 1.2-1.5 kg) brined for 12 hours (page.)
  • 200 g  Cassava leaves, cleaned and blanched for three minutes, drained and roughly chopped. Alternatively use  spinach leaves which are blanched for only 15 seconds.
  • 250 g Spice blend for chicken
  • Banana leaves, greaseproof paper or aluminum foil for wrapping

Preparation:Spices-3

  1. Ensure inside and outside of chicken is completely cleaned out, and thoroughly rinsed after brining. Dry with towel.
  2. Season inside and outside with salt and pepper.
  3. For the spice blend combine all ingredients except kaffir lime and salam leaves in stone mortar or food processor and grind into a fine paste. Set 75 g of the marinade aside which you blend with 75 ml of vegetable or coconut oil as basting mix.
  4. Combine rest of spice mix with cassava leaves and mix well. Season to taste with salt and pepper.
  5. Loosen skin from breasts without breaking it and stuff 1/2 of the stuffing between the skin and the chicken breast. Fill the reminder of the stuffing into the center of the chicken and close opening with a sate skewer.
  6. Wrap chicken into several layers of banana leaves, greaseproof paper or foil and steam to a core temperature of 65ºC. Allow to rest in warm place for 45 minutes.
  7. Open upper layers of banana leaves to expose breast and legs. Baste with basting mix and  transfer chicken onto a wire rack into a very  hot oven (275ºc) and sear for 10-15 minutes. This will result in a golden crispy skin.
  8. Remove banana leaves, cut chicken meat up in small pieces and serve with stuffing.

Chicken note:

The chicken that is served in tourist restaurants and hotels is not the house yard product. Rater it comes from chicken raisers who have breeding stock similar to types used in the West and who raise the chickens more or less to Western standards, with special feeds, enclosures, add all the accouterments of the modern chicken factory type ranches. Indonesian people distinguish between the two types as Ayam Kampong, chickens of the home yard, and Ayam Java, where Java does not really mean the island of Java, but, rather, means any place outside of Bali. Balinese people, being extremely provincial, divide the world into two parts, Bali, and everything else -  Java. Curiously enough the scrawny, wiry local Siap kampong commanded a much higher price then the fat fryers, Siap Java, and Balinese people prefer to eat the former skinny tough ones. We prefer the carefully bread happy free range chicken.

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Minced Duck Satay - Sate BebekSate Bebek

 Ingredients:

  • 600 g Minced duck meat
  • 125 g Basic spice paste
  • 125 g Grated coconut
  • 4 Bird’s-eye chilies finely chopped
  • 2 tbsp Fried shallots
  • 1 tbsp  Fried garlic
  • 1 tsp  Palm sugar chopped
  • 1 pinch Salt to taste
  • 1 pinch Black peppercorns, crushed to taste
  •  Bamboo skewers or trimmed lemon grass

Preparation:

  1. Combine minced duck, basic spice paste, grated coconut, 4 tbsp. spice paste, bird’s eye chilies, fried shallots, fried garlic, palm sugar, salt, and peppercorns and mix well into a smooth paste.
  2. Mold 1 heaped tablespoon full of this mixture around a wooden skewer or over the trimmed bulbous end of a lemon grass stalk.
  3. Grill over very hot charcoal until golden brown; basting frequently with a basting mix made from 2 tbsp. of the above spice paste and 2 tbsp. of vegetable oil.

Note:

A recipe book on Balinese cuisine would not be complete without the inclusion of a minced meat or minced seafood sate. This is Balinese cuisine at its very best, and one of Bali’s numerous  ceremonies would not be a perfect ceremony without the inclusion of these very tasty minced meat skewers. Please do not attempt to prepare this recipe using frozen meat as this will not hold together the paste. If molding on a bamboo skewer seems to be to trouble some then simply make little meat patties which are breaded with dry desiccated coconut. Next you panfry the little burgers and serve them with your favorite condiments. Well rice sounds good, but your kids perhaps prefer  some golden crispy French fries. Please do not stop with duck as chicken, pork or even a gamy meat tastes just as delicious.