Spicy Grilled Chicken with Rice (Nasi Bakar Ayam Pedas)
Ingredients:
- 3 pieces of boiled chicken (cut into portions)
- 3 servings of cooked white rice
- Banana leaves (enough to wrap)
- Toothpicks or skewers (for securing the wraps)
For the Spice Paste:
- 5 shallots
- 2 cloves garlic
- 5 red curly chilies
- 5 bird’s eye chilies (adjust for spice level)
- 1 cm turmeric root
Additional Ingredients:
- 1 stalk lemongrass, bruised
- 2 bay leaves
- 2 kaffir lime leaves
- 1 stalk green onion, sliced
- A handful of basil leaves
- 2 green chilies, sliced diagonally
- Sugar, salt, and pepper to taste
- 50 ml water
Instructions:
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Prepare the Spice Paste: Begin by blending the shallots, garlic, red curly chilies, bird’s eye chilies, and turmeric root into a smooth paste.
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Cook the Spice Paste: Heat a pan with a small amount of oil. Sauté the spice paste until it becomes fragrant and the raw smell of the spices is gone.
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Add Aromatics: Incorporate the sliced green onions, green chilies, lemongrass, bay leaves, and kaffir lime leaves into the pan. Stir briefly to combine.
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Add Chicken and Rice: Pour in 50 ml of water and bring to a simmer. Add the boiled chicken and cooked rice into the pan. Mix thoroughly, ensuring that the rice absorbs the flavors and adjusts seasoning with sugar, salt, and pepper as needed.
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Wrap the Mixture: Cut banana leaves into large squares. Place a portion of the chicken and rice mixture onto each leaf. Fold the banana leaves over to completely enclose the mixture, rolling it tightly. Secure the ends of the wrap with toothpicks or skewers.
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Grill the Wraps: Preheat a grill or use a non-stick skillet. Place the banana leaf-wrapped parcels on the grill or skillet. Cook until the leaves turn a golden brown and slightly charred, which indicates that the wraps are heated through and have absorbed the smoky flavor.
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Serve: Unwrap the banana leaves and serve the spicy grilled chicken with rice alongside some crispy crackers for added texture.
Enjoy this vibrant and aromatic Indonesian-inspired dish that blends the fiery heat of chilies with the richness of grilled flavors.
