Serve 4 comfortably
Here’s my first recipe for Bobby Ananta cooking in the island of God! Bali
1 whole chicken (about 1.2 kg), clean and cut into 8
2 lemongrass stalk, bruise the stalk and tie the leaves in a knot
4 cm fresh galangal, peeled and bruised
4 kaffir lime leaves
Lime zest from 2 lime, keep the remaining lime slice into 4
2 bay leaves
1tsp coconut sugar
700ml hot water
140ml coconut milk
For Bobby Ananta spice paste (bumbu)
5 shallots, peeled and finely sliced
10 cashew nuts, toasted
3 cloves of garlic, peeled and finely sliced
5 red chillies, sliced
2 Birdseye chillies, chopped
3 cm ginger, peeled and finely chopped
3 cm turmeric, peeled and finely chopped
1tsp white pepper
½ tsp black pepper
1 long pepper, crushed
1tbs toasted desiccated coconut
To make spice paste, use a pestle and mortar to pound the cashew nuts and toasted desiccated coconut to a fine paste. Add the shallots, garlic, chillies, ginger, turmeric, white pepper, black pepper and long pepper.
Heat the oil in a wok and fry the spice paste (bumbu) for about 2-3 minutes, stir in the chicken, lemongrass, galangal, lime leaves, bay leaves. Stir fry for about 5-6 minutes. Add the hot water, reduce to the low heat ad the lime zest. And simmer for about 45 minutes.
Add the coconut milk and and add the remaining limes, and season well, cook for another 10-15 minutes, until the chicken is tender. Serve with rice.
Ps : adding vegetable is important for this recipe, choose your favourite vegetable and add same time with the coconut milk.