Daily Cooking Quest

easy Indonesian recipes

Ayam Sisit Bali - Balinese Shredded Chicken

Hi everyone, I am back! Sorry for the long absence. I moved twice between my last post and this one. I currently live with quite a lot of housemates and cannot command the entire kitchen regularly, but I am trying to work out a schedule and hopefully I will be able to update the blog twice a week :) So, let’s see. Today I have a wonderfully simple recipe for you. Ayam Sisit Bali is basically shredded chicken mixed with Balinese salsa (or sauce since you can actually just pulverize all the “salsa” ingredients in a food processor to make it even easier). For the chicken, I use a pair of chicken breast and pan fried it, but in a pinch, a store brought roast/rotisserie chicken will do just fine. ♥

Ayam Sisit Bali - Balinese Shredded Chicken

Ayam Sisit Bali - Balinese Shredded Chicken

Ayam Sisit Bali - Balinese Shredded Chicken


5.0 from 3 reviews

Categories:

Cuisine:

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 4

Ingredients

  • Pan fried chicken
  • 1 pair of chicken breast (about 700 gram)
  • salt
  • pepper
  • all purpose flour
  • olive oil (or butter)
  • Balinese salsa
  • 4 tablespoon oil
  • 4 tablespoon shallot (Indonesian: bawang merah), minced
  • 4 cloves garlic (Indonesian: bawang putih), minced
  • 2 red anaheim chilies (Indonesian: cabe merah besar), seeded and finely chopped
  • 3 green thai chilies (Indonesian: cabe rawit hijau), seeded and finely chopped
  • 2 teaspoon shrimp paste (Indonesian: terasi)
  • 1 stalk lemongrass (Indonesian: sereh), white part only, finely chopped
  • 1 tomato, finely chopped
  • 1/2 teaspoon turmeric powder (Indonesian: bubuk kunyit)
  • salt and pepper, to taste
  • 1 lime (Indonesian: jeruk limo), zest and juice

Instructions

  • Pan fried chicken
    1. Drizzle some olive oil in a frying pan and heat on medium to high heat.
    2. Pat dry the chicken breasts and sprinkle with salt and pepper.
    3. Once the pan is hot enough (try by sprinkle some flour to the pan, if it sizzles, it is ready), coat the chicken breast with flour and place it on the pan (do the coating just prior to putting it into the pan).
    4. When you can see that the breast turns white about half way from the side (around 4 to 5 minutes), flip it and cook the other side until both sides are evenly golden brown. Remove from the pan and set aside to cool.
    5. Tear the chicken into bite size shreds and set aside in a mixing bowl.
  • Balinese salsa
    1. Heat oil in a pan, and sauté shallot, garlic, chilies, shrimp paste, lemongrass, tomato, turmeric powder, salt and pepper. Toss lightly and cook until the the shallot is slightly wilted.
    2. Turn off heat and add the cooked sauce to the shredded chicken, along with the lime juice and lime zest. Toss lightly until everything is well mixed. Served immediately with steamed rice.

Comments

  • Dedy@Dentist Chef says:

    Simply damn delicious balinese spicy chicken!!! lovin to add some tangy torch ginger blossom a.k.a kecombrang too on it...

    • Anita says:

      Kecombrang is indeed a nice one to add to this dish if you can find it, so far I haven't been able to locate this ingredient in the States though :( Does anyone have any idea where I may be able to buy this?

  • Astrid says:

    Hi Anita. Nice to have you back. It would be great for me, if you could precise, how hot the different chillies you use, are. Here in Germany, Hamburg, we have a good selection in our shops. But normally at home I use 2-4 different onces. 1. very hot like these you use for spicy thai beef salat 2. middle hot ones which I use for mediterranean recipes and 3. very harmless bigger chillies 4. Hot Jalapenoes. As my oldest son wants to get familiar with hot indonesian food (in October we'll go for holidays to Kalimantan and Borneo) you may have a "starter" recipe for me and him? Yours Astrid from Germany

    • Anita says:

      Hi Astrid, for chilies I typically use just three kinds: cabe rawit (bird eye chilies/thai chilies), cabe keriting (either cayenne or serrano should work fine), and cabe besar (either jalapeno or anaheim). I hope this helps :) As for recipes, I think most people will love gado-gado or sop buntut, two of the most popular dishes one can find in almost all Indonesian restaurants. For simpler home cook affair, semur ayam or telur balado should fit the bill nicely. ♥

  • Adina says:

    Glad your back. I know I never left a message before but I was reading each and every one of your recipes. Really happy to having some new again. :)

    • Anita says:

      Thank you Adina. I am very happy to be back as well :)

  • Paula says:

    Oh my God you're back!! I almost afraid that you take down the website.. I use your recipe like EVERYDAY.. Like now im cooking the oxtail soup.. Really happy to see your new post.. Welcome back!!

    • Anita says:

      Hi Paula, thank you for the warm welcome! Have no fear, I am planning to keep on blogging for as long as I can :D I just really need to solve my kitchen situation LOL ;)

  • Chris says:

    Hello Anita! Missed you and your recipes! Very excited to see your newly added recipe knowing that you are back in your site. As for kecombrang, I'm sorry I can't of help too, for sure I heard it first time here. Sorry to hear about sharing the kitchen with others. Oh, they are lucky to have you around actually, they got to smell nice aroma of your many delicious cooking! Anyways, very happy to hear from you again. You have been a great inspiration for me. Have a wonderful and bountiful new year ahead ;)

    • Anita says:

      Hi Chris, thank you for the warm welcome. And yup, I share what I cook with my housemates, so no complain so far, haha ;)

  • Christina Chi says:

    Just visited Bali after over 40 y. in the US. Desired to treat friends with Balinese dishes; tried your recipes, esp. this one. Love them! Best wishes, keep going. God bless you!

  • Serena says:

    I just found your website and I love it! So many traditional recipes! I'm going to try this one tonight. I particularly love your photos of the dishes that you've cooked. They make me hungry :)

    • Anita says:

      Thanks :) I hope you will like this recipe.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...