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Wednesday, January 15, 2014

Lawar Putih Ayam (Balinese Long Bean & Chicken Salad)


In Indonesian & English

Bahan
250 gr Daging ayam cincang, 2 Daun salam        -  1 sm Air jeruk limau, Minyak klp
50 gr Hati ayam-bakar kmd ptg kcl, Garam       -  4 Cabai keriting-iris hls (opsional)
10 Kacang panjang, 40 ml Santan kental             Bumbu halus:
2 Sereh (pthnya saja)-cincang, ½ st Terasi        -  5 Bawang mrh, ½ st Lada hitam
40 gr Kelapa muda cincang halus-sangrai             -  2 Cabai keriting, 2 Bawang pth
40 gr Kelapa parut, 2 Bawang pth-iris tipis        -  5 gr Kencur, 4 gr Lengkuas muda
3 Bawang merah-iris tipis, 2 st Gula merah        -  5 gr Jahe, 3 Kemiri, 3 cm Kunyit

Cara membuat
-   Rebus kacang panjang, angkat sebelum layu. Tiriskan, potong2 ukuran ½ cm. Sisihkan.
-   Goreng bawang2 iris, cabai iris & terasi hingga matang. Angkat, tiriskan & sisihkan.
-   Tumis bumbu halus dng 2 sm minyak kelapa hingga harum. Beri santan, aduk hingga kental. Mskkan ayam, sereh & salam. Masak hingga ayam matang. Kecilkan api, mskkan kelapa muda, kelapa parut & hati. Bumbui dng gula jawa & garam secukupnya. Aduk rata kmd angkat dari api.
-   Masukkan kacang panjang, gorengan bawang2 & cabai serta air jeruk limau. Aduk & remas2 adonan hingga rasa menyatu.
-   Sajikan dng nasi hangat, ayam suwir & sambal matah (click pada link utk resep2nya).

Ingredients
250 gr Chicken fillet-minced, 2 Bay leaves         -  1 tbsp Kaffir lime juice
50 gr Chicken liver-toasted; then cut small       -  Coconut oil
10 Long beans, 40 ml thick Coconut milk            Grind into a paste:
2 Lemongrass (white part only)-chopped              -  5 gr Ginger, 2 cloves Garlic
40 gr minced young Coconut flesh-toasted         -  2 Cayenne pepper, 3 cm Turmeric
40 gr grated Coconut, ½ tsp Shrimp paste         -  3 Candlenuts, 5 gr Leser galangal
3 Shallots-thinly sliced, 2 tsp Palm sugar           -  5 Shallots, 4 gr young Galangal
2 cloves Garlic-thinly sliced, enough Salt            -  ½ tsp Black pepper
4 Cayenne pepper-thinly sliced (optional)

Directions
-   Blanche the long beans, drain & then slice into ½ cm long. Set aside.
-   Fry the sliced shallots, garlic, chilies & shrimp paste until dries. Drain & set aside.
-   Saut√© the spices paste with 2 tbsp. of coconut oil until fragrant. Stir in the coconut milk until the mixture thickens. Put in the chicken, lemongrass & bay leaves; stir until the chicken cooked. Reduce the heat to low; add in the young coconut, grated coconut & liver. Season with palm sugar & enough salt. Stir well & then remove from the heat.
-   Add in blanched long beans, kaffir lime juice, fried shallots, garlic & chilies. Stir & then lightly squeeze the mixture until the flavor blended.
-   Serve the dish with steamed rice, Balinese spicy shredded chicken and Balinese spicy lemongrass & shallot relish (click on the links for the recipe).

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