Ayam Suwir Bumbu Bali
Ayam Suwir Bumbu Bali is aromatic and spicy shredded chicken from Bali, Indonesia. This recipe will help you make this chicken dish from scratch so that you can adjust the chilli heat to feed all your loved ones.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 pounds boneless chicken.
- ¼ cup coconut milk.
- 4 kaffir lime leaves.
- 3 salam leaves.
- ½ - inch ginger root.
- ½ - inch galangal.
- 1 lemongrass (or ½ tsp lemongrass paste.)
- 2 tablespoons cooking oil.
- ½ cup of water.
- 1 onion (chopped.)
- 5 garlic (chopped.)
- 1 teaspoon Kashmiri chilli powder.
- 1 teaspoon fish sauce (or Terasi/ dried-shrimp paste)
- ½ teaspoon ground black pepper.
- ½ teaspoon turmeric powder.
- 1 teaspoon salt.
- 1 tablespoon palm sugar (brown sugar.)
- 3 tablespoons tamarind water (see the note.)
Instructions
- 1
Pound all the ingredients for spice paste using pestle and mortar. Or, you can use a food processor. Set it aside.
- 2
Boil the chicken with enough water to cover it together with 2 kaffir lime leaves, 1 salam leaf and ginger root. Cook it until the poultry is tender. Discard the water, rinse the meat slightly to get rid of the impurities and shred it to pieces.
- 3
In a large frying pan or cooking pan, heat the oil and fry the paste mixture until it releases aroma.
- 4
Then add the coconut milk and water to the spice paste mix. Let it cook for a minute or two in between each addition.
- 5
When the spice mixture is nicely bubbling, put the shredded chicken pieces in. Stir it well until all the meat slivers are coated with spices.
- 6
Leave it to cook for about 5 minutes or until almost all the chicken absorbs almost all the spice mixture. If you prefer, you can leave some gravy. I personally prefer my Ayam Suwir Bumbu Bali to be slightly dry.