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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
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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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Accessories you need

  • Spatula TM5/TM6
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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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