Today’s Slow Carb recipe is inspired by my recent trip to Indonesia. First I’d like to apologize. I know it’s been ages since I last posted. I’ve been pretty consumed with other projects as well as a few weeks on vacation. I plan to resume posting and make some bigger changes to the format of the site in November.
I’ll also confess, I did not stick to my Slow Carb eating while I was away. I made the decision not to before I left. I was going for a big wedding, and well… it’s vacation.
I’d actually planned to stay gluten free, but a week spent in a little town in Java with only beer (no wine or liquor) at the local stores had me drinking beer again after over a year of no beer.
Oh well. I’m back – off the beer, eating healthy again and inspired with some new flavors.
Now back to the food. I really don’t remember Indonesian food being as good when I visited Bali a few years ago. I remember it being pretty blah compared to other Southeast Asian cuisine. That was before I discovered the range of sambals and all of the different types of regional cuisine you can get in Java.
Feel free to email me if you’d like some tips, especially if you love spicy food!
Now on to today’s recipe. This chicken dish is out of this world. It can be served on its own or with a spicy sambal. I’ve provided recipes for both.
The chicken component of dish is borrowed from Almost Bourdain (who adapted it from Bill Granger’s Bills Sydney Food). I think we share fairly similar taste in food.
It’s probably a bit too much work for a Wednesday night, but if you’re in the mood to entertain, you could do a whole theme meal around it.
*** Alternatively, you could just make a big jar of sambal and throw it on chicken or lentils or anything you want to liven up throughout the week. In Indonesia they just keep jars of this stuff in the kitchen with all different levels of intensity.
Balinese Spicy Fried Chicken
1 cup coconut milk
3 kaffir lime leaves, or zest of 1 lime
2 Asian red shallots, roughly chopped
3 cloves garlic, crushed
1 x 2 cm (3/4 in) piece galangal (or ginger) root, sliced ( you could also used ginger in a jar in a pinch)
3 green chillies, roughly chopped
1 tsp turmeric
1 tbsp salt
1 x 1.5 kg (3 lb) chicken, cut into 16 pieces
Oil for frying
1. Place coconut milk, lime leaves (or zest), shallots, garlic, galangal root (or ginger), chillies, turmeric, salt and 2 1/2 cups (20 fl oz) of water in large saucepan and bring to a simmer over medium heat. Add chicken and cook for 20 minutes or until chicken is tender and just cooked. Remove chicken from saucepan and leave to cool on a wire rack.
2. Heat oil to 3 cm (1 1/4 in) in a wok or deep frying pan on high heat. Cook the chicken in batches, being careful not to overcrowd, until golden. Drain on paper towels. Serve with sambal, cucumber slices and coriander sprigs.
4 tablespoons oil of choice
15 shallots, peeled and sliced
10 cloves garlic, peeled and sliced
14 large red chilies, seeds removed, sliced
2 medium-sized tomatoes cut in wedges (I used canned)
2 teaspoons roasted dried shrimp paste
2 teaspoons freshly squeezed lime juice
Sea Salt to taste
1. Heat oil in a heavy saucepan or wok. Add shallots and garlic and sauté 5 minutes over low heat. Add chillies and sauté another 5 minutes. Add tomatoes and shrimp paste and simmer for another 10 minutes. Add lime juice.
2. Put all ingredients in a food processor and puree coarsely. Season to taste with salt. Cool before using. You can freeze leftovers or keep in the fridge and use on meat or vegetables throughout the week.