The Gourmet Female and I are in Bali celebrating our seventh wedding anniversary and are enjoying the amazing food that our villa's local chef is whipping up for our main meals. We wanted to slip in a quick lunch between massages and a trip to Seminyak for our dinner so we picked out a few salads which looked appealing.
The tastiest was the Balinese Chicken Salad.
This recipe was a variant of the recipe in the book, The Food of Bali, which our villa used as a guide for choosing each day's meals. And it's somewhat complex as you have to prepare a spice paste and a tomato sambal, but those can be reused in other similar dishes.
For the spice paste you'll need:
- 1 stalk lemongrass, bruised
- 1 tsp coriander seeds
- 4 eschallots, peeled and chopped
- 5 cloves garlic, peeled and chopped
- 5cm galangal, peeled and thinly sliced
- 2 cm turmeric root, peeled and sliced
- 3 small chillies, chopped
- 1 tsp oil
- 1 tsp shrimp paste
- pinch salt
- pinch pepper
Place all the ingredients in a food processor and blend, or use a mortar and pestle. Then heat the oil in a wok and fry the paste for two minutes and then cool.
For the tomato sambal you'll need:
- 2 medium tomatoes, chopped
- 6 eschallots, chopped
- 5 cloves garlic, peeled and sliced
- 4 small chillies, chopped
- 1 tsp dried shrimp paste
- 1 tsp lime juice
- pinch salt
- 2 tsp oil
Fry the garlic and eschallots in the oil for five minutes and then add the chillies and fry for another five minutes. Then add the tomatoes and shrimp paste and simmer for ten minutes.
Add the lime juice and then blend the ingredients in a food processor and cool.
To make the chicken salad you'll need the paste and sambal and some chicken thighs and breasts. Heat the oven to 180C and rub the paste all over the chicken. Roast the chicken in the oven for about 30 minutes and then remove and cool. Remove all the bones and shred the chicken with a fork.
Add the sambal and some lime juice and chopped chillies and serve. Yum, Balinese style!