Grandma Lee’s Ayam Bali

INGREDIENTS:

• 1 small chicken, cut into 4 pcs

Rempah (Paste):

A:

• 6 pcs / 40gm shallots (bawang merah), peel and rinse off black grit, if any.
• 3 tbsp / 40gm fresh red chillies pounded, or Cilicuka Very Hot and/or Very Very Hot as a convenient substitute for cooking
• 3 pcs / 15mg garlic (bawang putih)
• Pound/grind the shallots, red chillies and garlic to a course texture. Set aside.

B:

1. 1/2 thumbsize, galangal/blue ginger (lengkuas), peel then bruise with the back of a knife
2. 1-2 stalks lemongrass (seria), use only the bottom part, remove the outer dried/ dirty layer, bruise with the back of a knife
3. Prepare the galangal and lemon grass by peeling and bruising. Set aside.

C:

• ½ tbsp tamarind paste with seeds (asam)

• 200ml water, about

* Measure the tamarind paste with seeds, add to the water, massage with fingers to remove the pulp (wear latex gloves). Prepare a fine sieve. Set aside.

•  1/2-1 tbsp rice wine vinegar (cuka)
• 1 tbsp or more, Java sauce (ketchup manis), use brand: Bango
• 1/2-1 tsp fine salt, or to taste (garam)
  
  

METHOD:

1. Heat a non-stick pan with some oil. Brown the chicken skin-side down first then turn over, about 5-7mins. Pick up the chicken pieces, gently shake off the excess oil, and set aside.
2. While the oil is still hot (with the rendered chicken fat inside), add A and B. Fry for about 7-10 min over medium high heat until the colour changes to a deep orange-red. Keep stirring so that it will cook evenly.
3. Once it has reached the correct colour and aroma, add the tamarind juice by pouring it through a strainer directly into the pan. Stir to mix. The liquid will arrest the caramelisation, so ensure the colour is correct before adding the liquid.
4. Add the white rice vinegar and kecap manis.
5. Taste and adjust the seasoning with kecap manis and salt (or white sugar, if needed).
6. Add back the browned chicken. Simmer for 20 min at low-med heat to allow the sauce to thicken and the chicken to absorb the gravy. Add a bit of water (100-200ml) if the sauce thickens too much.
7. Serve with plain white rice.