Ceremony Chicken

Main Ingredients

  • 1 whole spring chicken
  • 2 lime leaves

Lawar Kalasan, on the side (see pantry)

Garnish

  • 1 sprig lemon basil
  • 1 piece Balinese lime (any lime will do), halved
  • 3 small green chillies
  • Fried shallot

Chicken Marinade

  • 1 clove garlic
  • 1 knob turmeric
  • 1 knob ginger
  • 1 lime, juiced
  • A pinch salt
  • 3 tablespoons oil 

Method

  • Blend the garlic, turmeric and ginger together into a fine paste, then mix it with some oil.
  • Take the whole chicken and marinate with fresh lime juice then brush evenly with the marinating mixture, sprinkle with some salt.
  • Make sure your BBQ is hot and there are no yellow flames.
  • Place your marinated chicken in a wire mess with the skin side down first. Then turn a couple of times until the chicken is perfectly cooked.
  • Take out from the wire mess and serve with lawar kalasan, fresh lemon basil, halved Balinese lime, small green chillies and sprinkle with some fried shallots.

PANTRY

LAWAR KALASAN

Ingredients

  • 3 tablespoon kalasan dressing (see pantry)
  • 1 tablespoon fried shallot
  • 1 tablespoon fried garlic
  • 1 teaspoon fried bird’s eye chilli
  • 1 teaspoon cooked out shrimp paste
  • A pinch of pepper (to taste)
  • A pinch of salt (to taste)
  • 2 pieces lime leaves, julienned  
  • 2 Balinese lime (any lime will do), juiced
  • ½ cup of young jackfruit, boil till half cooked for about 10 minutes & chopped
  • 1 cup of long bean, blanched and small sliced
  • ½ cup ferntip, blanched and chopped
  • 1/3 cup of hard coconut flesh, grilled, shave the skin and grated

Assembling the Lawar Kalasan

  • In a mixing bowl, combine kalasan dressing with fried shallot, fried garlic, fried bird’s eye chilli, shrimp paste and seasoning with salt, pepper and fresh Balinese lime juice.
  • Add in all vegetables and grated grilled coconut flesh. Adjust the seasoning before serving.  

PANTRY

Kalasan Dressing Ingredients

  • 2 pieces lime leaves
  • 1 stalk lemongrass
  • 1 piece salam leaf
  • 2 tablespoons bumbu gede Ubud paste (see pantry)
  • 1 cup coconut cream
  • Oil to cook

Method

  • Heat oil in the pan, fry the paste for about 5 minutes with lime leaf, lemongrass and salam leaf in a low heat.
  • Once the paste is aromatic then add in coconut milk and simmer for 10 minutes until reduce by half.

PANTRY

Bumbu Gede Ubud Paste Ingredients

  • 1 knob galangal, peeled
  • 1 knob ginger, peeled
  • ¼ cup turmeric, peeled
  • 2 stalks lemongrass, finely chopped
  • ¼ cup kencur
  • 12 pieces green small chillies
  • ½ cup garlic, peeled
  • 2 tablespoons wewangen (optional)
  • 2 tablespoons coriander seeds
  • 1 tablespoon black pepper

Ingredients to fry

  • 3 pieces salam leaves
  • 2 pieces lime leaves
  • 1 stalk lemongrass
  • Oil to cook

Method

  • Chop all ingredients except salam leaves lemongrass lime  finely or blend if not up to doing it traditional way.
  • Keep half of the bumbu gede Ubud paste once finely chopped to one side for the kalasan dressing.
  • Heat up some oil in a pan, add in lemongrass, salam leaves and lime leaves, add in the rest of bumbu gede in and saute for 5 minutes until the oil has separated.
  • Set to one side and allow to cool. 
45 minutes
1 - 2 portions