Poultry

[Dept of PMM Artists & things]

Siap Mepanggang & Siap Megoreng
( Grilled Chicken & Fried Chicken )

  
Grilled or fried chicken often forms part of the elaborate temple offerings and appears at most traditional ceremonies. Simmering it in spiced coconut milk before grilling or frying imparts a very special flavour.

Siap Mepanggang ( grilled chicken )

This is one of Ball's most traditional dishes and plays an important role in many ceremonies. ##

4 baby chickens, each 400 g (13 oz)
1 cup spice paste for chicken
2 1/2 cups coconut milk
3 1/4 cups chicken stock
4 stalks lemon grass, bruised
4 salam leaves
1 tablespoon salt
1 tablespoon hiack peppercorns, crushed

Cut along the backbone of the chickens, open butterfly style and flatten. Heat a heavy saucepan, add spice paste and saute for 2 minutes over low heat. Add coconut milk, chicken stock, lemon grass and bring to boil and simmer for 5 minutes. Add chickens, salam leaves, salt and pepper and simmer until three-quarters cooked, turning chicken frequently. Remove from fire and cool chicken in the sauce to room temperature. Remove chicken from sauce and dry well in open air place for 30 minutes. Grill over charcoal until dark golden brown. Grilled chicken tastes best when served with peanut sauce, steamed rice and vegetables.

Siap Megoreng ( fried chicken )

For Balinese fried chicken, follow the same steps described above. Rather than grilling over charcoal, fry in medium hot oil until golden brown. ##

Helpful hints : The chickens can be simmered in coconut milk and then deep-frozen until required. Be sure to dry them thoroughly after defrosting, either in an airy place or in front of a fan, before grilling or frying.

[Dept of PMM Artists & things]

Ayam Pelalah
( Shredded Chicken with Chillies and Lime )

  
You can use any type of left-over chicken (roast, steamed or fried) for this delightfully tangy chicken salad. ##

1 whole chicken, weighing about 1.2 kg (2,5 lb)
1 cup spice paste for chicken
1/2 cup Sambel Tomat
3 tablespoons freshly squeezed lime juice

Rub the chicken outside and inside with the spice paste. Place on wire rack in oven and roast at 180° C (350 ° F) until done. When cool, remove and discard the skin. Remove meat from bones and shred by hand into fine strips. Combine chicken strips with remaining ingredients. Mix well and season to taste. Serve at room temperature with steamed rice.

Helpful hints : Should there be any left-over chicken, it can be mixed with mashed potato and made into patties; just shallow fry them in a little hot oil until golden. The use of potato is not strictly Balinese, but the result is very good.

[Dept of PMM Artists & things]

Siap Base Kalas
( Chicken in Spiced Coconut Milk )

  
Why simmer food in stock or water if you can use the rich, creamy milk squeezed from the flesh of grated coconuts? The Balinese use coconut milk for cooking everything from vegetables to seafood, meat to dessert bananas and, as in the following recipe, for lovely chicken curries. ##

2 tablespoons vegetable oil
1 cup basic spice paste
1 stalk lemon grass, bruised
1 salam leaf
1 kg (2 lb) chicken, cut in 8 pieces
1 teaspoon salt
1/2 teaspoon black peppercorns, crushed
1 litre (4 cups) coconut milk
fried shallots to garnish

Heat vegetable oil in heavy saucepan. Add spice paste and saute for 2 minutes over low heat. Add lemon grass, salam leaf and chicken pieces and con- tinue to saute for 2 minutes. Season with salt and pepper. Pour in coconut milk, bring to boil and simmer until chicken is cooked and sauce thickens. If sauce becomes too thick, add a little chicken stock. Serve with Nasi Kuning or steamed rice.

Helpful hints : Do not cover the pan during cooking to prevent the coconut milk from curdling. If you are worried about cholesterol, discard the chicken skin before cooking.

[Dept of PMM Artists & things]

Bebek Betutu
( Roast Duck in Banana Leaf )

  
The rich flavour of duck is greatly enhanced hy a host of pungent roots, herbs and seasonings in this dish, which is invariably a great favourite with visitors to Bali. The Balinese have great admiration for the duck and consider it to be a particularly strong animal as it is, like the turtle, the only one able to survive on land as well as water. ###

1 whole duck, about 2 kg (41/2 lb)
18 shallots, peeled, cut in half and sliced
6 cloves garlic, peeled, halved and sliced
3 stalks lemon grass, finely sliced
5 fragrant lime leaves, finely sliced
6 candlenuts, chopped
5 cm (2 in) ginger, peeled and chopped
8 cm (3 in) fresh turmeric, peeled and chopped
8 cm (3 in) kencur root, peeled and chopped
1 teaspoon black peppercorns, crushed
5 bird's-eye chillies, sliced
1 teaspoon coriander seeds, crushed
2 teaspoons dried shrimp paste, roasted and coarsely crushed
1,5 tablespoons salt
3 tablespoons oil banana leaves, greaseproof paper or aluminium foil for wrapping

Wipe the duck dry and set aside. Combine all the remaining ingredients, except banana leaves, in a bowl and mix well. Rub the duck outside with this mixture and fill the centre of the duck with the re- mainder. Close the openings of the duck with satay skewer. Wrap in several layers of banana leaves, greaseproof paper or foil and steam for 50 minutes. Transfer duck to a moderate oven and bake at 180 ° C (350 °F) for 30 minutes. Remove banana leaves, cut duck meat up in small pieces and serve with stuffing. When cooked, the meat should be so tender that it falls off the bones.

Helpful hints : The flavour of this excellent duck will be even better if the final roasting is done over a slow charcoal fire rather than in the oven; be sure to turn the duck several times if cooking over charcoal.

[Dept of PMM Artists & things]

Tum Bebek
( Minced Duck in Banana Leaf )

  
Almost any type of meat, such as pork, duck, chicken, beef and even eels can be minced up and highly seasoned to make Turn, one of the most popular dishes in Balinese homes. Try this version and you'll understand why. ##

600 g (1 14 lb) boneless ducks, skin removed, and minced
1 tablespoon fried shallots
1 tablespoon fried garlic
1/3 cup coconut milk
3 tablespoons basic spice paste
4 bird's-eye chillies, sliced
1 tablespoon salt
1 teaspoon black peppercorns, crushed
12 pieces banana leaf, cut in 20 cm (8 in) squares

Combine all the ingredients, except for banana leaves, and mix well. Put a heaped tablespoon of the mixture into the centre of each banana leaf and wrap as described on . Steam parcels for about 15-20 minutes, until well cooked. The above mixture can also be used for duck satay; simply add 600 g (1 1/4 lb) of grated coconut and double the quantity of the basic spice paste, salt and pepper. Spear 2 heaped tablespoons of the paste on a large satay skewer or stalk of lemon grass.

Helpful hint : If banana leaves are not available, replace with aluminium foil.