Indonesian Archives | Satyam's Kitchen

Name: Ayam Rica Rica
Ingredients: 1 kg Chicken, Curry Cut Pieces; Salt, To Taste; 1 tsp Turmeric Powder; 6 Shallots, Sliced; 5 Spur Chillies; 7 Red Bird's Eye Chillies; 1 inch Ginger, Roughly Chopped; 1 inch Galangal, Roughly Chopped; 4 Garlic Cloves; 2-3 Candlenuts; ½ cup Water; Oil, For Frying; 4 tbsp Oil; 1 Lemongrass, Bruised & Cut into pieces; 6 Kaffir Lime Leaves; 2 Fresh Bay Leaves; 1.50 cups Water; Salt, To Taste; 1 tsp Sugar; 3 Stems Spring Onions, Chopped; 1 Bunch Basil Leaves

Ayam Rica Rica: The Fiery Chicken Dish You Can’t Resist

Satyam's Kitchen — Fri, 17 Feb 2023 13:48:55 +0000

Yields1 Serving

Chicken Marination

1 kg Chicken, Curry Cut Pieces

Salt, To Taste

1 tsp Turmeric Powder

Rica Rica Paste

6 Shallots, Sliced

5 Spur Chillies

7 Red Bird's Eye Chillies

1 inch Ginger, Roughly Chopped

1 inch Galangal, Roughly Chopped

4 Garlic Cloves

2-3 Candlenuts

½ cup Water

Fry Chicken

Oil, For Frying

Rica Rica Curry Preparation

4 tbsp Oil

1 Lemongrass, Bruised & Cut into pieces

6 Kaffir Lime Leaves

2 Fresh Bay Leaves

1.50 cups Water

Salt, To Taste

1 tsp Sugar

3 Stems Spring Onions, Chopped

1 Bunch Basil Leaves

To marinate the chicken, mix chicken, salt, and turmeric powder in a bowl and let it sit for at least 20 minutes.

Prepare the rica rica paste by grinding shallots, spur chillies, red bird's eye chillies, ginger, galangal, garlic cloves, candlenuts, and water to form a coarse paste.

Fry the marinated chicken in oil until it turns golden brown, then set it aside.

For the curry preparation, add oil and rica rica paste to a pan and mix them together.

Add lemongrass, kaffir lime leaves, and fresh bay leaves to the pan. Mix everything together and cook until it becomes fragrant and the moisture content reduces.

Mix in water and bring it to a boil.

Add salt and sugar to the mixture and mix well.

Combine the fried chicken pieces with the paste.

Cover the pan and cook everything for 20 minutes.

Add spring onions and basil leaves to the mixture and give it one final mix.

Serve the curry with steamed rice.

Ingredients

Chicken Marination

1 kg Chicken, Curry Cut Pieces

Salt, To Taste

1 tsp Turmeric Powder

Rica Rica Paste

6 Shallots, Sliced

5 Spur Chillies

7 Red Bird's Eye Chillies

1 inch Ginger, Roughly Chopped

1 inch Galangal, Roughly Chopped

4 Garlic Cloves

2-3 Candlenuts

½ cup Water

Fry Chicken

Oil, For Frying

Rica Rica Curry Preparation

4 tbsp Oil

1 Lemongrass, Bruised & Cut into pieces

6 Kaffir Lime Leaves

2 Fresh Bay Leaves

1.50 cups Water

Salt, To Taste

1 tsp Sugar

3 Stems Spring Onions, Chopped

1 Bunch Basil Leaves

Directions

To marinate the chicken, mix chicken, salt, and turmeric powder in a bowl and let it sit for at least 20 minutes.

Prepare the rica rica paste by grinding shallots, spur chillies, red bird's eye chillies, ginger, galangal, garlic cloves, candlenuts, and water to form a coarse paste.

Fry the marinated chicken in oil until it turns golden brown, then set it aside.

For the curry preparation, add oil and rica rica paste to a pan and mix them together.

Add lemongrass, kaffir lime leaves, and fresh bay leaves to the pan. Mix everything together and cook until it becomes fragrant and the moisture content reduces.

Mix in water and bring it to a boil.

Add salt and sugar to the mixture and mix well.

Combine the fried chicken pieces with the paste.

Cover the pan and cook everything for 20 minutes.

Add spring onions and basil leaves to the mixture and give it one final mix.

Serve the curry with steamed rice.

Notes

Ayam Rica Rica

Ingredients Directions

In addition to the chicken and sauce, ayam rica rica is often served with a side of steamed rice and fresh vegetables like cucumber and tomato. The dish is popular not only in Indonesia but also in other Southeast Asian countries like Malaysia and Singapore.

Overall, ayam rica rica is a delicious and flavorful dish that is perfect for those who love spicy food.

FAQs

Q. What is Ayam Rica Rica?
A: Ayam Rica Rica is a chicken dish that is cooked in a spicy chili-based sauce called rica rica. It is a popular dish that originates from the city of Manado in North Sulawesi, Indonesia.

Q. What are the main ingredients in Ayam Rica Rica?
A: The main ingredients in Ayam Rica Rica are chicken, red chilies, shallots, garlic, ginger, galangal, candlenuts, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and water.

Q. Is Ayam Rica Rica spicy?
A: Yes, Ayam Rica Rica is a spicy dish as it is made with a blend of red chilies and other aromatic spices. However, the level of spiciness can be adjusted to taste by adding more or less chili.

Q. What can I serve with Ayam Rica Rica?
A: Ayam Rica Rica is typically served with steamed rice and fresh vegetables like cucumber and tomato. Some people also like to serve it with sambal or additional chili sauce on the side.

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Telur Balado: Indonesian Eggs in Spicy Chilli Sambal

Satyam's Kitchen — Wed, 16 Mar 2022 11:32:36 +0000

CategoryCurriesDifficultyBeginner

Yields2 Servings

Prep Time15 minsCook Time20 minsTotal Time35 mins

1 Medium Tomato, Sliced

3-4 Shallots

2-3 Garlic Cloves

3 Spur Chilies, Roughly Chopped

6 Thai Red Chilies, Roughly Chopped

6 Eggs, Boiled

5 tbsp Oil

½ tsp Sugar

¼ tsp Salt

½ cup Water

6 Kaffir Lime leaves

In a mixer jar add sliced tomatoes, shallots, Garlic cloves, spur chilies and Thai red chilies. Grind them to a smooth paste.

In a wok/pan, add some oil and shallow fry the eggs until light golden brown skin is developed and remove it from the pan and set it aside.

Pour the ground smooth paste into the pan and cook till its fragrant and row smell disappears (approx. 5mins).

Add sugar, salt and water. Mix well and bring it to a boil.

Now add the shallow fried eggs into the gravy and coat the eggs well with the gravy. Cook the curry on low flame till it thickens.

Lastly add Kaffir lime leaves and cook for 30 secs.

Telur Balado is now ready to be served.

Ingredients

1 Medium Tomato, Sliced

3-4 Shallots

2-3 Garlic Cloves

3 Spur Chilies, Roughly Chopped

6 Thai Red Chilies, Roughly Chopped

6 Eggs, Boiled

5 tbsp Oil

½ tsp Sugar

¼ tsp Salt

½ cup Water

6 Kaffir Lime leaves

Directions

In a mixer jar add sliced tomatoes, shallots, Garlic cloves, spur chilies and Thai red chilies. Grind them to a smooth paste.

In a wok/pan, add some oil and shallow fry the eggs until light golden brown skin is developed and remove it from the pan and set it aside.

Pour the ground smooth paste into the pan and cook till its fragrant and row smell disappears (approx. 5mins).

Add sugar, salt and water. Mix well and bring it to a boil.

Now add the shallow fried eggs into the gravy and coat the eggs well with the gravy. Cook the curry on low flame till it thickens.

Lastly add Kaffir lime leaves and cook for 30 secs.

Telur Balado is now ready to be served.

Notes

Telur Balado

Ingredients Directions

Tips

Freshly Ground Spices: Grind the spices, such as the shallots, garlic cloves, spur chilies, and Thai red chilies, just before using them in the recipe. This ensures maximum flavor and aroma in the dish.
Spice Adjustment: Customize the level of heat by adjusting the quantity of Thai red chilies and spur chilies. If you prefer a milder flavor, reduce the amount of chilies, or vice versa for a spicier kick.
Egg Frying Technique: To achieve perfectly fried eggs, ensure the oil is adequately hot before adding the eggs. Fry them until a light golden brown skin forms for optimal texture and taste.
Thorough Cooking: Allow the tomato-chili paste to cook until it becomes fragrant and the raw smell dissipates. This step is crucial for developing rich flavors in the gravy.
Gradual Thickening: Simmer the curry on low heat to gradually thicken the gravy and allow the flavors to meld together. Avoid rushing this step to achieve the desired consistency and depth of flavor.
Gentle Mixing: When adding the shallow fried eggs to the gravy, handle them delicately to prevent breakage. Gently coat the eggs with the gravy for even distribution of flavors.
Kaffir Lime Leaf Addition: Add the Kaffir lime leaves towards the end of cooking to preserve their aromatic oils and freshness. This enhances the overall fragrance of the dish.

FAQs

Q. Can I use canned tomatoes instead of fresh ones?
A: While fresh tomatoes are preferred for their flavor and texture, canned tomatoes can be used as a substitute if fresh ones are not available. Just make sure to drain them properly before using.

Q. How spicy is Telur Balado?
A: The spice level of Telur Balado can vary depending on the quantity of chilies used. You can adjust the spice level according to your preference by reducing or increasing the amount of Thai red chilies and spur chilies.

Q. Can I make Telur Balado ahead of time?
A: Yes, Telur Balado can be made ahead of time and stored in the refrigerator for up to 2-3 days. Simply reheat it gently on the stove before serving.

Q. Can I freeze Telur Balado?
A: While it is possible to freeze Telur Balado, the texture of the eggs may change slightly upon thawing. It’s best enjoyed fresh or refrigerated for a few days.

Q. Can I substitute Kaffir lime leaves with regular lime zest?
A: While Kaffir lime leaves impart a unique flavor to the dish, you can substitute them with a small amount of lime zest if Kaffir lime leaves are not available. However, the flavor profile will be slightly different.

Q. Can I use any type of oil for frying the eggs?
A: Yes, you can use any neutral-flavored oil such as vegetable oil for frying the eggs. Avoid using strongly flavored oils like olive oil, as they may alter the taste of the dish.

Q. How can I make Telur Balado less spicy?
A: To make Telur Balado less spicy, reduce the quantity of Thai red chilies and spur chilies in the recipe. You can also remove the seeds from the chilies before adding them to the dish for a milder flavor.

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