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Ayam masak bali (Fiey Ahmad's recipe)


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Ingredients

799 g

Ayam masak bali (Fiey Ahmad's recipe)

  • 800 g chicken part (or 1 chicken cut 14, marinade with salt and curcumin)
  • 150 shallots
  • 5 garlic cloves
  • 15 g fresh ginger
  • 30 g Chilli Paste
  • 100 g cooking oil (can reduce to 70-80g)
  • 5 stalks lemongrass
  • 5 stalks Curry Leaves
  • 30 g chilli sauce
  • 30 g tomato sauce
  • 50 g Sweet Soy Sauce
  • 10 g dark soy sauce
  • 10 g Shrimp paste (Belacan)
  • 1 level tsp pink salt
  • 6
    25min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
  • 9
5

Recipe's preparation

  1. Marinade chicken with salt and curcumin
  2. Place shallots, garlic, ginger, chilli paste, belacan. Finely blend, twice. 10 sec/sp 10
  3. Pour in oil, place in lemongrass and curry leaves. Sautee. 8 mins/120°C/ rev sp 1.5
  4. Place in chicken part, all the sauces, and salt.
    15 mins/Varoma /reversed sp spoonGentle stir setting
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Tip

The timing 18min varoma is for organic or ayam kampung. If use normal commercial chicken, set only 15min varoma reverse spoon.

Source: https://my.thermomixrecipes.com/thmrecipes/ayam-masak-bali/


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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