Ayam Bali (Balinese Chicken)
4 servings
(from fooddownunder.com)

1 onion, coarsely chopped
2 cloves garlic
1-3 hot red chili peppers, coarsely chopped
1/4 cup (60 ml) toasted cashew nuts
2 tbl (30 ml) lemon juice
1 tbl (1ml) soy sauce
2 tsp (10 ml) palm or light brown sugar
1 tsp (5 ml) chopped fresh ginger
1 tbl (15 ml) peanut oil
2 lb (900 g) skinless, boneless chicken thighs or breasts, cut into 1
inch
pieces
1 cup (250 ml) coconut milk
Additional toasted cashew nuts for garnish

Combine the onion, garlic, chili peppers, cashew nuts, lemon juice,
soy sauce, sugar, and ginger in an electric blender or food processor
and blend until it forms a smooth paste. Heat the oil in a large
skillet over high heat and saute the chicken until golden brown, 2 to
3 minutes. Add the blended mixture and cook uncovered for 2 to 3
minutes, stirring constantly. Add the coconut milk, reduce the heat to
low and simmer uncovered, stirring occasionally, until the chicken is
tender and the sauce has thickened, about 10 to 15 minutes. Garnish
with toasted cashews.
Serves 4 to 6.

One time on Usenet, (TammyM) said:
> Ayam Bali (Balinese Chicken)
> 4 servings
> (from fooddownunder.com)
>
> 1 onion, coarsely chopped
> 2 cloves garlic
> 1-3 hot red chili peppers, coarsely chopped

<snippage>

This sounds really good, although I'd probably use a milder pepper,
because I don't tolerate hot very well. Thanks, Tammy... :-)

--
Jani in WA

TammyM wrote:
> Ayam Bali (Balinese Chicken)
> 4 servings
> (from fooddownunder.com)
>
> 1 onion, coarsely chopped
> 2 cloves garlic
> 1-3 hot red chili peppers, coarsely chopped
> 1/4 cup (60 ml) toasted cashew nuts
> 2 tbl (30 ml) lemon juice
> 1 tbl (1ml) soy sauce
> 2 tsp (10 ml) palm or light brown sugar
> 1 tsp (5 ml) chopped fresh ginger
> 1 tbl (15 ml) peanut oil
> 2 lb (900 g) skinless, boneless chicken thighs or breasts, cut into 1
> inch
> pieces
> 1 cup (250 ml) coconut milk
> Additional toasted cashew nuts for garnish
>
> Combine the onion, garlic, chili peppers, cashew nuts, lemon juice,
> soy sauce, sugar, and ginger in an electric blender or food processor
> and blend until it forms a smooth paste. Heat the oil in a large
> skillet over high heat and saute the chicken until golden brown, 2 to
> 3 minutes. Add the blended mixture and cook uncovered for 2 to 3
> minutes, stirring constantly. Add the coconut milk, reduce the heat to
> low and simmer uncovered, stirring occasionally, until the chicken is
> tender and the sauce has thickened, about 10 to 15 minutes. Garnish
> with toasted cashews.
> Serves 4 to 6.
>

A friend who lived in Bali for a few years taught me to marinate the
chicken in some of the soy sauce, lemon/lime juice, garlic and use
sambal oolek or sriracha sauce instead of peppers. Then I grill the
chicken before adding it to the other things listed in your recipe.
Served with coconut rice, this is fabulous!

Melondy

On Wed, 07 Mar 2007 17:57:54 GMT, Melondy >
wrote:

>TammyM wrote:
>> Ayam Bali (Balinese Chicken)
>> 4 servings
>> (from fooddownunder.com)
<snip>

>A friend who lived in Bali for a few years taught me to marinate the
>chicken in some of the soy sauce, lemon/lime juice, garlic and use
>sambal oolek or sriracha sauce instead of peppers. Then I grill the
>chicken before adding it to the other things listed in your recipe.
>Served with coconut rice, this is fabulous!

That does sound good although with the coconut milk in the dish, maybe
a coconut overload? Eh, who cares! Do you have a recipe for the
rice?

TammyM

In article >,
(TammyM) wrote:

> Ayam Bali (Balinese Chicken)
> 4 servings
> (from fooddownunder.com)

Sounds yummy!

TammyM wrote:
> On Wed, 07 Mar 2007 17:57:54 GMT, Melondy >
> wrote:
>
>> TammyM wrote:
>>> Ayam Bali (Balinese Chicken)
>>> 4 servings
>>> (from fooddownunder.com)
> <snip>
>
>> A friend who lived in Bali for a few years taught me to marinate the
>> chicken in some of the soy sauce, lemon/lime juice, garlic and use
>> sambal oolek or sriracha sauce instead of peppers. Then I grill the
>> chicken before adding it to the other things listed in your recipe.
>> Served with coconut rice, this is fabulous!
>
> That does sound good although with the coconut milk in the dish, maybe
> a coconut overload? Eh, who cares! Do you have a recipe for the
> rice?
>
> TammyM

I use a rice cooker, if that matters. I use 2 cups of rice, usually
jasmine if it's Asian foods (basmati if it's Indian). The liquid is 1
1/2 cups coconut milk and 1 1/2 cups water. Add 1 tsp salt. If you want
it rich, only use the solid creamy stuff at the top of the can. If you
want it less coconuty or lighter tasting, drill a hole to the bottom of
the can and pour out the liquid part of the coconut milk. Simmer 20
minutes, let set 5 minutes....Eat! Great leftovers for breakfast,
especially with chunks of fresh pineapple in it!

Melondy

TammyM wrote:
> Ayam Bali (Balinese Chicken)
> 4 servings
> (from fooddownunder.com)
>
> 1 onion, coarsely chopped
> 2 cloves garlic
> 1-3 hot red chili peppers, coarsely chopped
> 1/4 cup (60 ml) toasted cashew nuts
> 2 tbl (30 ml) lemon juice
> 1 tbl (1ml) soy sauce
> 2 tsp (10 ml) palm or light brown sugar
> 1 tsp (5 ml) chopped fresh ginger
> 1 tbl (15 ml) peanut oil
> 2 lb (900 g) skinless, boneless chicken thighs or breasts, cut into 1
> inch
> pieces
> 1 cup (250 ml) coconut milk
> Additional toasted cashew nuts for garnish
>
> Combine the onion, garlic, chili peppers, cashew nuts, lemon juice,
> soy sauce, sugar, and ginger in an electric blender or food processor
> and blend until it forms a smooth paste. Heat the oil in a large
> skillet over high heat and saute the chicken until golden brown, 2 to
> 3 minutes. Add the blended mixture and cook uncovered for 2 to 3
> minutes, stirring constantly. Add the coconut milk, reduce the heat to
> low and simmer uncovered, stirring occasionally, until the chicken is
> tender and the sauce has thickened, about 10 to 15 minutes. Garnish
> with toasted cashews.
> Serves 4 to 6.
>
Give us a report. I like Indonesian food that contains
trasi/blachan/whatever you want to call it....

--
Jean B.

On Mar 7, 8:39 am, (TammyM) wrote:
> Ayam Bali (Balinese Chicken)
> 4 servings
> (from fooddownunder.com)
>
<snip> Yummy sounding recipe

I have to try that one some time.... I have all the ingredients on
hand - including coconut milk.

On Mar 7, 9:57 am, Melondy > wrote:

> Served with coconut rice, this is fabulous!
>
Can you give me a quick tutorial on how to make coconut rice? Do I
use coconut milk or coconut flakes?

On Mar 7, 12:46 pm, Melondy > wrote:
> TammyM wrote:
> > On Wed, 07 Mar 2007 17:57:54 GMT, Melondy >
> > wrote:
>
> >> TammyM wrote:
> >>> Ayam Bali (Balinese Chicken)
> >>> 4 servings
> >>> (from fooddownunder.com)
> > <snip>
>
> >> A friend who lived in Bali for a few years taught me to marinate the
> >> chicken in some of the soy sauce, lemon/lime juice, garlic and use
> >> sambal oolek or sriracha sauce instead of peppers. Then I grill the
> >> chicken before adding it to the other things listed in your recipe.
> >> Served with coconut rice, this is fabulous!
>
> > That does sound good although with the coconut milk in the dish, maybe
> > a coconut overload? Eh, who cares! Do you have a recipe for the
> > rice?
>
> > TammyM
>
> I use a rice cooker, if that matters. I use 2 cups of rice, usually
> jasmine if it's Asian foods (basmati if it's Indian). The liquid is 1
> 1/2 cups coconut milk and 1 1/2 cups water. Add 1 tsp salt. If you want
> it rich, only use the solid creamy stuff at the top of the can. If you
> want it less coconuty or lighter tasting, drill a hole to the bottom of
> the can and pour out the liquid part of the coconut milk. Simmer 20
> minutes, let set 5 minutes....Eat! Great leftovers for breakfast,
> especially with chunks of fresh pineapple in it!
>
> Melondy


I withdraw my previous request.... you've already posted the answer.
Thanks

sf wrote:
> On Mar 7, 9:57 am, Melondy > wrote:
>
>> Served with coconut rice, this is fabulous!
>>
> Can you give me a quick tutorial on how to make coconut rice? Do I
> use coconut milk or coconut flakes?
>
>

I love this recipe:
* Exported from MasterCook *

Spicy Rice

Recipe By :Penzey's
Serving Size : 6 Preparation Time :0:30
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups long grain rice
2 tablespoons canola oil
1/4 cup minced onion
1/2 teaspoon dried minced garlic (rehydrate in 1 T.H2O) --
or fresh equivalent
3/4 teaspoon ground coriander
3/4 teaspoon ground ginger
3/4 teaspoon sweet curry powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
3 inch cinnamon stick
1 whole bay leaf
1 1/2 cups chicken stock
12 ounces unsweeteneded coconut milk

Place rice in a deep bowl and rinse in cool water until it runs almost
clear. This will take 3-4 rinses. Let the rice drain.
In Medium sized heavy bottomed saucepan heat the oil over medium heat.
Add the onion and minced garlic. Saute for about 5 minutes until the
onion looks translucent. Stir constantly so the garlic does not burn.
Add all of the spices into the onion/garlic mixture and stir.
Next add the rice, coconut milk, chicken stock and bay leaf. Stir until
combined. Bring to boil. Once boiling reduce heat and simmer until the
liquid is absorbed, about 10 minutes or so. Reduce the heat to very low,
place cover over the pan and cook. Stir frequently so the rice does not
stick to the pan. Let cook another 15 minutes or so until the rice is
tender.

TammyM wrote:

> Ayam Bali (Balinese Chicken)
> 4 servings
> (from fooddownunder.com)
>
> 1 onion, coarsely chopped
> 2 cloves garlic
> 1-3 hot red chili peppers, coarsely chopped
> 1/4 cup (60 ml) toasted cashew nuts
> 2 tbl (30 ml) lemon juice
> 1 tbl (1ml) soy sauce
> 2 tsp (10 ml) palm or light brown sugar
> 1 tsp (5 ml) chopped fresh ginger
> 1 tbl (15 ml) peanut oil
> 2 lb (900 g) skinless, boneless chicken thighs or breasts, cut into 1
> inch
> pieces
> 1 cup (250 ml) coconut milk
> Additional toasted cashew nuts for garnish
>
> Combine the onion, garlic, chili peppers, cashew nuts, lemon juice,
> soy sauce, sugar, and ginger in an electric blender or food processor
> and blend until it forms a smooth paste. Heat the oil in a large
> skillet over high heat and saute the chicken until golden brown, 2 to
> 3 minutes. Add the blended mixture and cook uncovered for 2 to 3
> minutes, stirring constantly. Add the coconut milk, reduce the heat to
> low and simmer uncovered, stirring occasionally, until the chicken is
> tender and the sauce has thickened, about 10 to 15 minutes. Garnish
> with toasted cashews.
> Serves 4 to 6.
>
Yum! This sounds good. I've saving this recipe.
Some of my favorite ingredients - cashews and coconut
milk and chicken thighs.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?