Balinese Chicken (Ayam Pelalah)
- 400g chicken breast
- 2 salam leaves (Indonesian bay leaves)
- 3 kaffir lime leaves (daun jeruk)
- 2 stalks lemongrass , bruised and tie into a knot
- Juice from 3 limes (limau), optional
- 10 red chilies, deseeded and sliced
- 6 bird eye chilies, sliced
- 10 shallots, sliced
- 5 garlic, chopped
- 3cm fresh turmeric root, sliced
- ½ teaspoon toasted shrimp paste (terasi/belachan)
- 1 tablespoons olive oil or coconut oil
- Oil, for frying
- Salt and sugar to taste
- Produce
- Garlic (5)
- Kaffir lime (3)
- Lemongrass (2 stalks)
- Limes, Juice from (3)
- Red chilies (10)
- Shallots (10)
- Seafood
- Shrimp paste, toasted (1/2 teaspoon)
- Meat
- Bird eye chilies (6)
- Chicken breast (400 g)
- Cooking & Baking
- Oil (1)
- Olive oil or coconut oil (1 tablespoons)
- Salt and sugar (1)
- Turmeric, fresh root (3 cm)
- Other
- 2 salam leaves (Indonesian bay leaves)
Preparation
Read recipe preparation on rasamalaysia.com
Social Stats
59.2Rating
1-100
1-100
22Tweets
68Facebook
Shares
Shares
0StumbleUpon
Views
Views
283PinterestPins
Recipe Stats
Published December 2, 2011 (1 year ago).
40 people saved this recipe.
