Nasi Ayam Bali

Introduction to Nasi Ayam Bali

Nasi Ayam Bali is a traditional Indonesian dish that originated from the island of Bali. The dish is a flavorsome combination of various elements, the star being the spiced grilled chicken known as 'Ayam Bali'. Often accompanied by rice, sambal, and a mix of sautéed vegetables, it offers a symphony of tastes and textures that are integral to Balinese culinary culture. While its origins are deeply rooted in Indonesian traditions, the dish has gained international recognition for its rich and savory flavors.

Ingredients

• Chicken (whole, cut into pieces)
• Lemongrass (2 stalks, bruised)
• Lime juice (from 1 lime)
• Turmeric powder (1 teaspoon)
• Coconut milk (1 cup)
• Shallots (5, finely chopped)
• Garlic (4 cloves, minced)
• Ginger (1-inch piece, grated)
• Candlenut (3, ground into paste)
• Galangal (1-inch, sliced)
• Kaffir Lime leaves (3)
• Bay leaves (2)
• Palm sugar (1 tablespoon)
• Salt (to taste)
• Black pepper (to taste)
• Bird’s eye chilies (5, sliced)
• Cooking oil (2 tablespoons)
• Rice (4 cups cooked)
• Mixed vegetables (such as string beans and spinach, para boiled)
• Sambal (for serving)

Preparation

Prepare the Chicken

1. In a bowl, combine lime juice, turmeric powder, and salt with the chicken pieces. Allow them to marinate for at least 30 minutes. This enhances the flavor and tenderizes the meat.
2. While the chicken marinates, prepare other elements of the dish.

Cooking the Rice

1. Wash the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents clumping.
2. Cook the rice following your preferred method or according to the package instructions.

Mixing the Spices

1. In a mortar and pestle or a food processor, grind together shallots, garlic, ginger, candlenut, and bird’s eye chilies into a fine paste.

Cooking Process

Cooking the Chicken

1. Heat the cooking oil in a large skillet over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.
2. Add the lemongrass, galangal, Kaffir lime leaves, and bay leaves. Sauté for another 3 minutes.
3. Add the marinated chicken pieces and stir to coat them with the aromatic mixture. Cook until the chicken is browned on all sides.
4. Pour in the coconut milk and add palm sugar. Stir to mix well.
5. Cover the skillet and reduce the heat to low. Simmer for approximately 45 minutes or until the chicken is tender and cooked through, stirring occasionally.

Sauté the Vegetables

1. In a separate pan, heat a little cooking oil. Add the mixed vegetables and sauté for about 5 minutes or until tender.
2. Season with salt and black pepper to taste.

Serving

1. Place a serving of rice on each plate.
2. Top with a piece of the cooked chicken and generous helpings of the sauce.
3. Serve with a side of sautéed vegetables and a small dish of sambal.

How to Enjoy Nasi Ayam Bali

To truly enjoy Nasi Ayam Bali, it is best consumed while the flavors are freshly melded. Sit back, possibly with a view of Bali's iconic landscapes, and savor each bite. The tender chicken, rich in spices and creamy from the coconut milk, complements the plain rice perfectly. The spiciness of the sambal gives a kick that elevates the entire eating experience. Traditionally, Nasi Ayam Bali is eaten with hands for a more authentic feel, but a fork and spoon work just as well. Pair with a refreshing drink like iced lime juice to cut through the richness of the dish.