Tag Archives: Shredded

Ayam Suwir Tauco Pedas – Spicy Soy Bean Shredded Chicken Recipe

Ayam suwir (shredded chicken) is one of Indonesian favorite comfort food. The idea is to poach one whole chicken, or in the US, just a pair of chicken breasts since the chicken in US is humongous compared to the one back home. Then, the chicken meat is shredded and cook further in a myriad way. Today, I am going to share this easy ayam suwir tauco pedas – spicy soy bean shredded chicken recipe with you.

Ayam Suwir Tauco Pedas – Spicy Soy Bean Shredded Chicken

Let’s Get Cooking

Once you have your poached chicken, the rest is a simple stir frying job.

First, sauté the aromatics (shallot, garlic, daun salam, and galangal) over medium high heat.

Next, add chilies, tauco, shredded chicken, all the seasonings and water/stock. Simply cook until liquid is almost dry and you have yourself an ayam suwir dish.

If you want an even easier approach, get a rotisserie chicken, and use that instead of poached chicken. The rotisserie trick makes this simple dish even simpler, and to be honest, the taste is even better.

Ayam Suwir Tauco Pedas - Spicy Soy Bean Shredded Chicken

Ayam Suwir Tauco Pedas – Spicy Soy Bean Shredded Chicken

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Ayam Suwir Santan – Shredded Chicken in Coconut Milk Recipe

Ingredients for ayam suwir santan: chicken breast, coconut milk, shallot, garlic, candlenuts, lemongrass, galangal, daun salam, palm sugar, coriander, and salt.

Shredded chicken dishes are my go-to when I need to prepare a quick and easy Indonesian dish. They are usually so much simpler compared to other Indonesian chicken dishes, and still packs a ton of flavor.

One of my favorite shredded chicken dishes is this ayam suwir santan, or shredded chicken in coconut milk. This dish originates from Solo, and is part of the traditional Solo rice meal called nasi liwet. But, I make this all the time to enjoy with a simple steamed white rice.

Fully cooked ayam suwir santan. Remove the chicken from the pot and shred. Strain the soup to get a clear broth.

Fully cooked ayam suwir santan. Remove the chicken from the pot and shred. Strain the soup to get a clear broth.

What do I need to prepare ayam suwir santan?

You will need:

  • 2 chicken breast, cut into thin slices
  • 200 ml (1/2 can) coconut milk
  • 300 ml water
  • 3 daun salam (Indonesian bay leaves), omit if you don’t have these
  • 2 teaspoon palm sugar (Indonesian: gula Jawa), or use coconut sugar
  • 1 teaspoon salt
  • 1 teaspoon ground coriander (Indonesian: bubuk ketumbar)

Also, you will need to grind these ingredients into a spice paste:

  • 75 gram shallots (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 2 candlenut (Indonesian: kemiri), or sub with an equal amount of macadamia
  • 2 lemongrass (Indonesian: sereh)
  • 1 inch galangal (Indonesian: lengkuas)
Ayam suwir santan - shredded chicken in coconut milk.

Ayam suwir santan – shredded chicken in coconut milk.

How do I cook ayam suwir santan?

Here is my step-by-step:

1. Cook the chicken.

Place thinly sliced chicken breast, along with the rest of the ingredients, in a pot. Bring to a boil, then cover the pot, and simmer until the chicken is fully cooked. About 30 minutes.

2. Shred the chicken.

Remove chicken pieces from the broth. Shred with a pair of forks. Arrange the shredded chicken in a serving platter.

3. Strain the broth.

Strain the broth to get a clear soup, then boil the strained broth.

4. Serve shredded chicken with strained broth.

Pour the strained broth over the shredded chicken, and serve immediately with steamed white rice.

Ayam suwir santan - shredded chicken in coconut milk.

Ayam suwir santan – shredded chicken in coconut milk.

What do I serve with ayam suwir santan?

Ayam suwir santan is a common part of nasi liwet. A complete nasi liwet typically has these dishes:

Of course, since this dish is very yummy on its own, feel free to serve ayam suwir with simple steamed white rice.

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Ayam Sisit Bali – Balinese Shredded Chicken Recipe

Ingredients for ayam sisit Bali (Balinese shredded chicken): chicken breast, salt, pepper, all-purpose flour, olive oil, shallot, garlic, red chilies, lemongrass, tomatoes, kaffir lime leaves, lime juice, turmeric, and terasi/belacan/shrimp paste.

Transform simple pan-fried chicken breasts into this lovely ayam sisit Bali (Balinese shredded chicken) with spicy lemongrass salsa (a.k.a Balinese salsa).

Golden pan-fried chicken breast is thinly sliced/shredded and topped with the exquisitely refreshing and spicy salsa made using a mixture of lemongrass, chilies, kaffir lime leaves, toasted shrimp paste, and lime juice among others.

(1) Pan-fried chicken breasts. (2) Thinly sliced/shredded chicken breast. (3) Sauté shallot, garlic, red chilies, lemongrass, tomatoes, turmeric, toasted terasi/belacan/shrimp paste, salt, and pepper. (4) Stir in finely chopped kaffir lime leaves.

(1) Pan-fried chicken breasts. (2) Thinly sliced/shredded chicken breast. (3) Sauté shallot, garlic, red chilies, lemongrass, tomatoes, turmeric, toasted terasi/belacan/shrimp paste, salt, and pepper. (4) Stir in finely chopped kaffir lime leaves.

Ingredients for this Balinese chicken dish

There are two parts to this dish: thinly sliced/shredded pan-fried chicken, and sautéed spicy lemongrass salsa.

1. Pan-fried chicken

We need skinless boneless chicken breast, salt, pepper, all-purpose flour, and olive oil.

Alternatively, you can use store-bought rotisserie chicken too. Simply shred the chicken into tiny bite-size pieces. You can save time and skip the chicken portion of the recipe.

2. Spicy lemongrass salsa

The bold and refreshing flavor of this dish comes from the spicy lemongrass salsa. To make this salsa, we will need shallot, garlic, red chilies, tomato, lemongrass, terasi/belacan/shrimp paste, turmeric, lime juice, salt, pepper, and olive oil.

Terasi is a fermented shrimp product. It is a very common Indonesian ingredient. If you need a primer on Indonesian shrimp paste, kindly refer to my kangkung tumis terasi recipe.

Thinly sliced/shredded pan-fried chicken breast topped with sautéed lemongrass sauce, and freshly squeezed lime juice.

Thinly sliced/shredded pan-fried chicken breast topped with sautéed lemongrass sauce, and freshly squeezed lime juice.

Step 1: Pan-frying chicken breast

Start with slicing each chicken breast into two halves. Pat dry with kitchen towels, sprinkle with salt and pepper, and lightly dust with all-purpose flour.

Heat a frying pan over medium-high heat. Once the pan is hot, add olive oil and swirl to coat the pan.

Add chicken breasts into the frying pan. Flip once the part touching the hot pan turns golden brown, around 4-5 minutes. Cook until the other sides are also golden brown, another 3-4 minutes.

Rest the fried chicken for 10 minutes covered with a piece of aluminum foil. Thinly slice with a knife, or use two forks and shred the chicken. Set aside in a large mixing bowl.

Gently toss together chicken pieces with lemongrass sauce and lime juice.

Gently toss together chicken pieces with lemongrass sauce and lime juice.

Step 2: Prepare spicy lemongrass salsa

Heat olive oil in a frying pan over medium heat. Sauté shallot, garlic, red chilies, lemongrass, tomatoes, toasted shrimp paste powder, salt, and pepper until the shallot has slightly wilted, then stir in kaffir lime leaves.

Turn off the heat and transfer the spicy lemongrass salsa into the mixing bowl with thinly shredded/sliced fried chicken, along with lime juice.

Gently toss to coat the chicken evenly with the lemongrass salsa and lime juice.

Serve ayam sisit Bali with steamed white rice.

Serve ayam sisit Bali (Balinese shredded chicken) with steamed white rice.

Serve ayam sisit Bali (Balinese shredded chicken) with steamed white rice.

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