BARI SANGAN PISANG (Kalimantan)

Spicy Banana Chutney

Ingredients:
5 pcs shallots
3 pcs garlic cloves
2 pcs long red chili
½ tsp shrimp paste, roasted
2 tbs oil for frying
1 cm galangal, bruised
2 pcs salam leaf
1 pcs chicken wings
5 pcs banana “kepok”, sliced
200 ml stock
1 tsp salt
1 tsp palm sugar
1 tbs lemon juice
1 pcs leek, sliced

Method:
· Chopped and pound shallot, garlic and long red chili to make a paste.

· Stir fry the paste until aromatic, add chicken wings, galangal, shrimp paste and salam leaf. Cook for another 2- 3 minutes.

· Add banana and pour the stock 100ml first. Season with salt, palm sugar and lemon juice.

· You may add the rest a little at the time until banana is cooked and all liquid are absorbed.

· When almost finished, add leeks and continue stirring.

· Served as side dish for grilled snapper or seabream filet.

Comments (581) 15.02.2010. 06:10

AYAM REBUNG KINCUNG (from Aceh)

Curry leaf spiced chicken and bamboo shoots
Makes 2 portions


Ingredients:
2 x 200 gr chicken breast, boneless with wing bone-in
200 gr bamboo shoots, sliced thinly
15 cm lemongrass, bruised
5 pcs curry leaves
400 ml chicken stock
1 tsp salt

Spice Paste:
5 pcs shallots, chopped
5 pcs garlic cloves, chopped
3 pcs red chilies, chopped
3 pcs dried red chilies, soaked in hot water and chopped
10 g ginger, chopped
10 g roasted grated coconut,
1 tsp coriander, ground

Method:
· Mix in mortar and blend spice paste until smooth.
· Marinate chicken with half of the spices and grill on both sides about 5 min (half done)
· Put the rest of the spices, chicken already grilled, bamboo shoots, lemongrass, curry leaves in a deep pan.
· Pour chicken stock and let it boil, cover the pan and season with salt.
· Simmer until chicken and bamboo shoots are cooked and sauce thickens.
· Slice the chicken when cooked and serve hot with egg fried rice wrapped in lotus leaf.

Comments (20292) 08.01.2010. 02:45

AYAM BUMBU PANDAN

(From Sulawesi)

Fried pandan-wrapped chicken
Makes 10-12 pcs

Ingredients:
1 kg chicken leg boneless cut cubes 3 x 3 cm
10-12 pcs pandan leaf

Pandan sauce
30 cc vegetable oil
50 g shallots, chopped
20 g garlic, chopped
100 g red chili, chopped
10 g ginger, chopped
15 g candlenut, roasted
5 ea pandan leaf , fine sliced
20 cc tamarind juice
Salt and pepper
10 g palm sugar
100 cc chicken stock

* To make the pandan sauce; heat up pan with oil and cooked shallots, garlic, red chili and ginger until aromatic.
* Add the rest of ingredients, sauté until tender. Remove from flame and let it cool. Blend until become a paste.
* To make the pandan chicken; marinade the chicken cubes with pandan sauce for minimum 30 minutes.
* Wrapped each cubes with pandan leaf, do rest with the others.
* Over medium hot fire in oiled pan, cook the chicken pandan for about 10-12 minutes or until chicken is done.
* Served as appetizer or hot snack during cocktail party.

28.12.2009. 14:51