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(Masbar) – Nasi Ayam Bali (Balinese Mixed Rice with Chicken)

In Bali there are many delicacies that you have to try including this famous Nasi Ayam. There are many places where you can savour this dish and each warung (food stall) will have their own variation but the main theme still would be deliciously spicy chicken dishes. Make sure you wouldn’t miss this next time you visit paradise island of Bali.

My nasi ayam consists of:

– Steamed white rice

Jukut Urap (Balinese Vegetable Salad with Coconut Dressing)

– Telor Pindang (Boiled Marbled Egg)

Tum Ayam (Balinese Steamed Chicken in Banana Leaves)

Ayam Pelalah (Balinese Spicy Shredded Chicken)

– Siap Mesanten (Chicken in Coconut Milk Sauce)

Sambal Matah (Balinese Raw Sambal)

– Kacang Goreng (Fried Peanuts)

I have indeed posted all the other recipes except Siap Mesanten and Telor Pindang, if you would like to find out the other recipes, just click on the link above.

This Siap Mesanten recipe came from my best friend in Indonesia. We have known each other since the 1st grade of SMP (Junior High School), and yes it’s been a long time. As I write this I remember all the memories, all the ups and downs we’ve passed through together. Now she is a mom with two beautiful daughtesr as well a super great home cook especially with Balinese dishes. Yes I miss her dearly (and her cooking too) ^^

Nasi Ayam Bali


Siap Mesanten

Ingredients:

– 300gr chicken pieces

Base siap:

– 2 cloves garlic, bruised

– 2 cm turmeric, bruised

– 1/2 tsp salt

– Sprinkle of sugar

Base Kele:

– 1 tsp black pepper

– 3 cloves garlic

– 1 cm lesser galangal

– 2 cloves candlenuts

– 2 lime leaves

– 2 salam leaves

– 1 lemongrass, bruised

Sambal Embe

– 200 ml thick coconut milk

– 2 tsp vegetable oil

Directions:

– Boil chicken pieces base siap and enough water to cover the chicken pieces until done, set it aside

– Pound Base kele ingredients until smooth except the leaves and lemongrass.

– Heat vegetable oil in a pan and fry pound spices until fragrant and done.

– Pour thick coconut and let it boil. Add chicken pieces with some of the broth.

– Let it cooked until done, adjust the taste.

– Serve with sambal embe.


Telor Pindang

Ingredients:

– 6 eggs

– 1 daun jati (teak leaves) (I didn’t have these instead I used 4 black tea bags)

– 2 tbsp shallots skin

– 1 galangal, bruised

– 2 salam leaves

– 1 lemongrass, bruised

– 1 tbsp salt

– Sprinkled of sugar

Directions:

– In a deep pan placed all ingredients along with enough waters to cover the eggs.

– Boil for 15 minutes until the eggs is hard, take the egss one by one while continue cooking. Tap the egg gently on a surface until it cracked but the skin still intact with the egg, return to the pan.

– Continue cooking with low fire for 1 hour until water has evaporated, peeled and ready to eat.

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