Ayam Masak Bali Pedas (Spicy Version)
Hidangan tradisional · Indonesian
An intensified version of Ayam Masak Bali, this recipe uses more chilies and a touch of bird's eye chilies for an extra kick. It retains the authentic flavor profile but dials up the heat significantly.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, bone-in, skin-on1 kg
- Red chilies20-25
- Bird's eye chilies5-10 (adjust to heat preference)
- Shallots12-15
- Garlic cloves8-10
- Ginger2 cm
- Turmeric1 cm
- Lemongrass2 stalks
- Galangal1 cm
- Kaffir lime leaves5-6
- Candlenuts3-4
- Shrimp paste (terasi)1 tsp
- Coconut milk200 ml
- Tamarind paste1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Vegetable oil3 tbsp
Langkah
- 1
Prepare the spice paste: Roughly chop red chilies, bird's eye chilies, shallots, garlic, ginger, turmeric, and galangal. Bruise the lemongrass stalks. Blend or pound these ingredients with candlenuts and shrimp paste until a smooth paste forms. Add a little water if needed for blending.
- 2
Heat vegetable oil in a large pot or wok over medium heat. Sauté the spice paste until fragrant and the oil separates, about 10-15 minutes.
- 3
Add the chicken pieces to the pot and stir to coat them with the spice paste. Cook for about 5 minutes until the chicken is lightly browned.
- 4
Add the bruised lemongrass stalks and kaffir lime leaves. Pour in the coconut milk and tamarind paste. Stir well.
- 5
Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and cooked through, and the sauce has thickened.
- 6
Season with salt and black pepper to taste. Adjust chili if needed.
- 7
Serve hot, garnished with sliced red chilies and fresh basil if desired.
