Ayam Bakar Bumbu Sereh (Indonesian Grilled Lemongrass Chicken)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1,4 kg Ayam-potong jadi 8, 250 ml Santan, Garam
• 100 ml Air, 4 Daun salam, 6 Daun jeruk, 3 sm Minyak
• 20 gr Gula jawa, 30 Daun kemangi-iris2, 1 Jeruk nipis
• 2 Jeruk limau, 3 Sereh (bagian hijaunya saja)-geprek

Haluskan:

• 8 Bawang merah, 4 Bawang putih, 12 gr Jahe
• 16 gr Kemiri, 15 gr Cabai merah, 6 gr Lengkuas
• 7 gr Kencur, 4 gr Kunyit, 3 Sereh (bagian putih saja)

Cara membuat

• Lumuri ayam dng garam air dari ¾ bagian jrk nipis; diamkan 30 mnt. Tumis bumbu halus sampai harum. Mskkan ayam, aduk2 sampai warnanya berubah. Beri air, santan, gula merah, garam, salam, dn jeruk & bagian hijau dari sereh. Masak hingga cairan menyusut & berminyak. Angkat.
• Keluarkan ayam dari saus, buang sereh & daun2an. Mskkan air dari ¼ bagian jrk nipis, aduk rata.
• Panaskan oven 180° C dng api atas. Ltkkan rak oven di tengah. Taruh ayam di rak panggang & ulasi dng saus. Panggang ayam ± 20 mnt. Balik ayam, ulasi dng saus. Panggang hingga kuning kecoklatan. Ayam dpt juga dibakar dng panggangan arang/Bbq sampai kedua sisinya kuning kecokelatan. Ulasi ayam dng saus setiap kali dibalik. Keluarkan ayam lalu kucuri dng air jrk limau & taburi irisan kemangi.
• Hidangkan ayam dng nasi hangat, sausnya, irisan ketimun & tomat, Jukut Kacang Panjang serta Sambal Matah (klik pada link untuk resep2nya).

Ingredients

• 1,4 kg Chicken-cut into 8, 250 ml Coconut milk, 4 Bay leaves
• 100 ml Water, 3 Lemongrass (green part only)-bruised, Salt
• 6 Kaffir lime leaves, 20 gr Coconut/Palm sugar, 3 tbsp Oil
• 2 Kaffir lime, 1 Lime, 30 Lemon basil leaves-sliced

Grind into a paste:

• 6 gr Galangal, 4 Garlic cloves, 4 gr Turmeric
• 7 gr Lesser galangal, 15 gr Red chilies
• 8 Shallots, 16 gr Candlenuts, 12 gr Ginger
• 3 Lemongrass (the white part only)

Directions

• Rub the chicken with salt & juice from ¾ part of the lime; let it stand for 30 min. Sauté spices paste until fragrant; stir in the chicken until the color changed. Add in water, coconut milk, sugar, salt, green part of the lemongrass, bay leaves & kaffir lime leaves. Cook until the liquid reduced & becomes greasy; stir occasionally. Remove from the heat.
• Take the chicken out of the sauce; discard the lemongrass & all leaves. Stir in the juice from remaining lime.
• Preheat oven to 180° C over top heat. Place the oven rack in the middle of the oven. Put the chicken in roasting rack & brush them with some sauce. Roast the chicken for ~ 20 min. Turn the chicken over & brush again with the sauce; roast until golden browned. You can also grill the chicken over charcoals/Bbq grill until both sides are golden browned; brush the chicken with sauce each time you turn it over. Remove the chicken from the oven; pour the kaffir lime juice & sprinkle with sliced lemon basil leaves all over the chicken.
• Serve chicken with warm rice, the sauce, sliced cucumber, sliced tomato, Balinese creamy long beans salad and Balinese spicy lemongrass & shallot relish (click on the links for the recipe).

Sambal Matah (Balinese Spicy Lemongrass & Shallot Relish)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 8 Cabai keriting+2 Rawit-cincang, 1 st Garam
• 6 Bawang merah-iris halus, ½ st Terasi bakar
• 2 sm Air jeruk nipis, 3 sm Minyak sayur/kelapa
• 4 Daun jeruk-iris halus, 1 Bawang putih-cacah
• 2 Sereh (putihnya saja)-cincang, ¼ st Lada

Cara membuat

• Campur semua bahan kecuali minyak. Panaskan minyak, tuang ke dalam campuran bahan. Aduk hingga rasa menyatu. Hidangkan sambal matah bersama ayam atau ikan panggang/bakar/goreng.

Ingredients

• 8 Cayenne pepper+2 Birds eye chilies-chopped
• 6 Shallots-thinly sliced, 1 Garlic-minced
• 2 tbsp Lime juice, 3 tbsp Vegetable oil
• ½ tsp roasted Shrimp paste/Fish sauce (optional)
• 4 Kaffir lime leaves-thinly sliced, 1 tsp Salt
• 2 Lemongrass (white part)-chopped
• ¼ tsp ground Pepper

Directions

• Combine all ingredients with the exception of the oil. Heat the oil & then pour it into the ingredients mixture; stir to blend the flavor. Serve as condiment for grilled/fried chicken/fish.

Lawar Putih Ayam (Balinese Long Bean & Chicken Salad)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 250 gr Daging ayam cincang, 2 Daun salam, Minyak kelapa
• 1 sm Air jeruk limau,50 gr Hati ayam-bakar & potong kecil
• 10 Kacang panjang, 40 ml Santan kental, 2 st Gula merah
• 2 Sereh-cincang putihnya saja, 3 Bawang merah-iris tipis
• 40 gr Kelapa muda-cincang halus & sangrai, ½ st Terasi
• 40 gr Kelapa parut, 2 Bawang putih-iris tipis, Garam
• 4 Cabai keriting-iris halus (opsional)

Bumbu halus:

• 5 Bawang merah, ½ st Lada hitam, 4 gr Lengkuas muda
• 2 Cabai keriting, 2 Bawang putih, 3 Kemiri, 3 cm Kunyit
• 5 gr Kencur, 5 gr Jahe

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 dengan 2 sm minyak kelapa hingga harum. Beri santan, aduk hingga kental. Masukkan ayam, sereh & salam. Masak hingga ayam matang. Kecilkan api, masukkan kelapa muda, kelapa parut & hati. Bumbui dengan gula jawa & garam secukupnya. Aduk rata lalu 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 (klik pada link untuk resep2nya).

Ingredients

• 250 gr Chicken fillet-minced, 2 Bay leaves, 2 tsp Palm sugar
• 50 gr Chicken liver-toasted & sliced, 3 Shallots-thinly sliced
• 10 Long beans, 40 ml thick Coconut milk, ½ tsp Shrimp paste
• 40 gr grated Coconut, 2 Lemongrass-chopped the white part
• 40 gr minced young Coconut flesh-toasted, Coconut oil, Salt
• 2 Garlic cloves-thinly sliced, 1 tbsp Kaffir lime juice
• 4 Cayenne pepper-thinly sliced (optional)

Grind into a paste:

• 3 cm Turmeric, 2 Garlic cloves, 5 gr Leser galangal
• 2 Cayenne pepper, 5 gr Ginger, ½ tsp Black pepper
• 5 Shallots, 4 gr young Galangal, 3 Candlenuts

Directions

• Blanche the long beans, drain & then slice it into ½ cm long. Set it aside.
• Fry sliced shallots, garlic, chilies & shrimp paste until it dries. Drain & set it aside.
• Sauté spices paste with 2 tbsp of coconut oil until fragrant. Pour in coconut milk & stir it until the mixture thickens. Put in minced chicken, lemongrass & bay leaves; stir until the chicken cooked. Reduce the heat to low; add in young coconut, grated coconut & liver. Season with palm sugar & enough salt. Stir well & then remove it 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).

Jukut Kacang Panjang (Balinese Creamy Long Bean Salad)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 10 Kacang panjang-potong2, 100 gr Toge
• 1 sm Air jeruk limau, 2 sm Minyak panas
• 3 Rawit-iris, 2 Bawang merah-iris halus
• 3 Daun jeruk-iris halus, 125 ml Santan
• 20 gr Kelapa parut sangrai-tumbuk halus

Haluskan:

• 1 st Bawang putih goreng, 1 st Gula
• 1 sm Bawang merah goreng
• 2 gr Kencur, Garam secukupnya

Cara membuat

• Rebus kacang panjang, angkat sebelum layu. Seduh toge dengan air panas. Tiriskan & sisihkan.
• Campur bahan lain (kecuali sayuran, kelapa, minyak) dengan santan. Panaskan sambil diaduk lalu angkat sesaat sebelum mendidih. Campur santan dengan kelapa halus & sayuran lalu tuangi minyak panas. Aduk rata.
• Sajikan dengan nasi putih, Sambal Matah & hidangan utama seperti Ayam Bakar Bumbu Sereh, Ayam Goreng Bumbu Lengkuas, Ayam Bumbu Kuning Goreng atau Pepes Ikan Woku Daun (klik pada link untuk resep2nya)

Ingredients

• 100 gr Bean sprouts, 125 ml Coconut milk
• 2 tbsp hot frying Oil, 1 tbsp Kaffir lime juice
• 2 Shallots & 3 Kaffir lime leaves-thinly sliced
• 20 gr grated Coconut-roasted & finely grind
• 10 Long beans & 3 Bird`s eye chilies-sliced (optional)

Ingredients to be grind:

• 1 tbsp fried Shallots, 1 tsp Sugar, Salt
• 1 tsp fried Garlic, 2 gr Lesser galangal

Directions

• Boil long beans; remove it from the water before it wilt & then set it aside. Soak bean sprouts in hot water; drain & set it aside.
• Mix all ingredients (except for long beans, bean sprouts, ground coconut & oil) with coconut milk. Cook & stir constantly. Remove from the heat right before the liquid boils. Combine coconut milk with ground coconut & vegetables. Pour in the hot oil & stir well.
• Serve the dish with steamed rice, Balinese Spicy Lemongrass & Shallot Relish & main dish such as Indonesian Grilled Lemongrass Chicken, Galangal Fried Chicken, Aromatic Yellow Fried Chicken or Aromatic Fish in Banana Leaf Parcel (click on the links for the recipes).

Tumis Nangka Muda & Ayam (Stir-Fry Young Jackfruit & Chicken)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Nangka muda-rebus & iris2, 100 ml Santan
• ½ Daging dada ayam-potong2, 10 Daun melinjo-iris
• 100 ml Kaldu ayam, 2 cm Laos-geprek, ½ st Lada
• 3 Bawang merah-iris2, ½ st Gula, 2 sm Minyak
• 25 Daun kemangi-sobek2, 1 Daun salam, Garam
• 1 Cabai merah-iris (opsional)

Haluskan:

• 3 Bawang merah, 2 Bawang putih, 2 cm Kencur
• 2 Cabai hijau *, 1 st Garam

Cara membuat

• Tumis bumbu halus, laos, baw.merah & cabai iris di wajan/pan hingga harum. Masukkan ayam & daun salam, masak hingga ayam berubah warna.
• Kecilkan api. Tuang kaldu, santan & bumbu2 ke dalam tumisan lalu aduk rata. Masukkan daun melinjo & nangka. Masak hingga cairan tinggal setengahnya sambil sesekali diaduk.
• Besarkan api, masak hingga cairan mengering. Angkat & beri daun kemangi, aduk rata.
• * Bila tidak suka pedas, buang bijinya.

Ingredients

• 500 gr young Jackfruit-boiled & then slice thinly, Salt
• ½ Chicken breast fillet-sliced, 2 cm Galangal-bruised
• 100 ml Coconut milk, 100 ml Chicken broth, 1 Bay leaf
• 3 Shallots-thinly sliced, 25 Lemon basil leaves-sliced
• 10 young Padi oat leaves-sliced (optional), ½ tsp Pepper
• 1 red Chili-sliced (optional), 2 tbsp Oil, ½ tsp Sugar

Grind into a paste:

• 3 Shallots, 2 Garlic cloves, 2 cm Lesser galangal
• 2 Green chilies *, 1 tsp Salt

Directions

• In a pan/wok, sauté spices paste, galangal, sliced shallots & red chili until fragrant. Put in chicken & bay leaf; cook until the chicken color changed.
• Turn the heat to low. Pour broth, coconut milk & seasoning into the pan; stir well. Add in jackfruit & padi oat leaves. Cook until only half of the liquid left; stir occasionally.
• Turn the heat to high & cook until the liquid absorbed. Remove from the heat & stir in lemon basil leaves.
• * Discard the chilie seeds & membranes if you don`t want the dish to be spicy.

Jukut Nangka Mekuah (Balinese Pork & Jackfruit Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 600 gr Daging perut babi-iris2 3 cm, 1½ lt Air
• 6 Daun jeruk, 2 Sereh-geprek, Bawang goreng
• 1 kg Tulang babi, 300 gr Nangka muda-potong
• 3 Daun salam, ½ st Asam, Minyak sayur, Garam
• ½ st Terasi & 2 Cabai-iris (opsional), 2 st Gula

Bumbu halus:

• 8 Bawang merah, 4 Bawang putih, 4 cm Lengkuas
• 2 st Ketumbar, 3 Cabai keriting, 1 st Pala bubuk
• 4 cm Jahe, 5 Kemiri, 4 cm Kunyit, 10 cm Kencur
• 1 st Jintan, 1 st Lada

Cara membuat

• Tumis bumbu halus & terasi dng minyak sayur hingga harum. Didihkan air di api besar, mskkan tulang2, tumisan bumbu hls, dn jrk, salam, asam & sereh. Kclkan api, masak selama ± 1½ jam. tanpa ditutup. Angkat dari api. Saring kuahnya. Buang tulang2.
• Mskkan daging, nangka, cabai mrh, garam & gula ke kaldu. Masak lagi hingga daging & nangka empuk. Angkat, taburi dng bawang goreng.

Ingredients

• 600 gr Pork belly-cut into 3 cm, 2 tsp Sugar
• 1 kg Pork bones, 6 Kaffir lime leaves, Salt
• 3 Bay leaves, 300 gr young Jackfruit-cut
• 1½ lt Water, 2 stalks Lemongrass-bruised
• ½ tsp Tamarind, Vegetable oil, Fried shallots
• ½ tsp Shrimp paste & 2 Chilies-sliced (optional)

Grind into a paste:

• 8 Shallots, 4 Garlic cloves, 3 Cayenne pepper
• 10 cm Lesser galangal, 1 tsp ground Nutmeg
• 1 tsp Cumin, 4 cm Ginger, 4 cm Galangal
• 4 cm Turmeric, 5 Candlenuts, 1 tsp Pepper
• 2 tsp Coriander

Directions

• Sauté spices paste & shrimp paste with veg. oil until fragrant. Boil the water over high heat; add in the bones, sautéed spices, lime leaves, bay leaves, tamarind & lemongrass. Reduce the heat to low & bring it to a simmer. Cook uncover for ± 1½ hour. Remove from the heat; sieve the broth & discard the bones.
• Put the jackfruit, pork, red chilies, salt & sugar into the broth. Cook until the pork & jackfruit tender. Remove from the heat; sprinkle with fried shallots.

Babi Panggang Crispy/Siao Bak (Crispy Roasted Pork Belly)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Daging perut babi berkulit
• 1 sm Madu+1 sm Air, ½ st Baking soda
• 2 st Garam+2 st Cuka beras
• 1 sm Saus soya pekat & 2 sm Rum (opsional)

Bumbu kering: Campur semua

• 1 st Bumbu ngohiong, 2 st Gula, 1 st Garam
• 1 st Bawang putih bubuk, ½ st Lada bubuk

Cara membuat

• Cuci lalu keringkan daging. Kerat memanjang di beberapa bagian dari sisi dagingnya (kedalaman ± 1½ cm-jangan potong bagian kulit). Tiap keratan harus berjarak sekitar ± 2½ cm, satu dng lainnya.
•  Lumuri sisi berdagingnya dengan bumbu kering & saus soya pekat, kemudian ulasi sisi tepi daging dengan rum.
• Letakkan daging di rak kawat, sisi kulit menghadap ke atas. Keringkan kulit lalu tusuk2 merata. Ulasi kulit dengan campuran garam-cuka. Simpan daging terbuka di kulkas selama minimal 8 jam hingga semalaman (lebih baik).
• Panaskan panggangan Bbq arang atau oven dengan suhu 200° C, pasang api atas oven.

*  Panggangan Bbq arang: Ulasi bagian kulit dengan campuran cuka-garam & bagian dagingnya dengan campuran madu-air. Letakkan daging di panggangan, sisi kulitnya menghadap ke atas. Tutup & panggang selama ± 45 menit (sampai hampir matang). Keluarkan daging, tumpuk/letakkan sebuah rak panggang tinggi dengan permukaan rata di atas rak dari alat Bbq. Semakin jauh jarak dari api yg diberikan, semakin kecil kemungkinan kulit menjadi hangus. Letakkan daging di atas rak panggang rata itu, dengan sisi kulitya menghadap ke bawah. Panggang daging sampai crispy & suhu tengahnya mencapai 68° C.

*  Oven: Isi sebuah loyang dalam dengan air, letakkan loyang itu di dasar oven. Ulasi sisi berdagingnya dengan campuran madu-air. Letakkan daging di atas sebuah rak panggang, dengan sisi kulitnya menghadap ke bawah. Masukkan ke oven, tempatkan rak di bagian tengah oven lalu panggang daging selama ± 20 menit. Keluarkan daging lalu letakkan di permukaan kerja dengan posisi bagian kulitnya menghadap ke atas. Pindahkan rak ke posisi paling atas dari oven & segera tutup pintu oven agar suhu tetap terjaga. Lap bagian atas kulit dengan kertas penyerap cairan hingga benar2 kering. Tusuk2 permukaan kulit dengan rata. Lap lagi kulit bila mengeluarkan cairan. Ulasi seluruh permukaan kulit dengan campuran garam-cuka. Masukkan daging ke oven, dengan posisi kulit menghadap ke atas. Panggang selama 15 menit. Sementara itu, 1 menit sebelum waktu berakhir, tambahkan baking soda ke dalam campuran garam-cuka lalu aduk rata. Keluarkan daging, lap lagi kulit dari lemak2 yg terbentuk hingga benar2 kering. Ulasi sisi permukaan kulit dengan campuran garam-cuka-baking soda. Panggang lagi selama 15-25 menit (sampai kulit mengembang & menjadi crispy). Bila dalam pemanggangan terakhir warnanya menjadi terlalu gelap, tudungi permukaan daging dengan aluminium foil, longgar saja.

• Keluarkan segera daging dari oven/panggangan BBQ. Istirahatkan selama 15 menit dulu, lalu baru diiris2. Sajikan dengan saus hoisin atau irisan rawit & kecap asin.

Ingredients

• 500 gr of Pork belly with skin on
• 1 tbsp Honey+1 tbsp Water, ½ tsp Baking soda
• 2 tsp Salt+1 tsp Rice vinegar
• 2 tbsp Rum & 1 tbsp Dark soy sauce (optional)

Dry ingredients: Mix all

• 1 tsp Salt, 2 tsp Sugar, ½ tsp ground Pepper
• 1 tsp 5-Spice powder, 1 tsp Garlic powder

Directions

• Rinse & pet dry the pork. Score the pork meat side lengthwise (~ 1½ cm deep-don`t slice the skin). Each slash should be ~ 2½ cm apart from each other.
• Rub the meat part with dry ingredients & dark soy sauce. Then brush the sides with rum.
• Put the pork in a roasting rack; skin side up. Pet dry the skin & then poke evenly all over the skin surface. Brush it with salt+vinegar mixture. Store the pork uncovered in the fridge for at least 8 hours (overnight would be better).
• Preheat a charcoal Bbq grill or an oven to 200° C, turn on the oven upper heat.

*  Charcoal Bbq grill: Brush pork skin with vinegar mixture & brush the meat part with honey mixture. Put pork in the Bbq grill; skin side up. Cover with the lid & grill/roast it for ~ 45 minutes (almost done). Take out the pork & stack/place a flat high roasting rack on top of the Bbq grill rack. The more distance to the flame you give, the less chance to burn the skin. Place pork on the roasting rack; skin side down. Grill/roast pork until crispy & the core temperature reaches 68° C.

*  Oven: Add some water in a shallow roasting pan, then put it in the oven bottom side. Brush the meat part with honey mixture & then place pork in an oven rack, skin side down. Put rack in the oven middle shelf. Roast for ~ 20 minutes. Remove pork from the oven & put it in a working surface, skin side up. Position the rack on the oven highest shelf. Close the oven door to maintain the heat. Pet dry the skin with a paper towel (until it's really dry). Poke the skin surface all over. If there is some liquid/fat coming out when you poke, wipe it again with the paper towel. Brush the skin all over with salt-vinegar mixture. Put pork back in the oven rack, skin side up. Roast for 15 minutes. Meanwhile, 1 minutes before the grilling time is over, add baking soda into the salt-vinegar mixture & then combine it well. Take the pork out; wipe the skin from it`s fat until it's really dry. Brush the skin with the baking soda-vinegar mixture. Roast for another 15-25 minutes (until the skin crispy). You may tent the pork surface loosely with aluminium foil if the pork color getting to dark during the last roasting procedure.

• Remove pork from the oven/BBQ grill & let it rest first for 15 minutes. Slice & serve this crispy roasted pork with hoisin sauce or soy sauce with sliced bird`s eye chilies.