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Nasi Ayam Singapura Recipe

Now and again I am bringing to you recipes from some of Bali’s best chef’s and restaurants in which I have had the pleasure of experiencing myself. However, I may not be the best of cook’s in my own kitchen but I’m definitely going to attempt to replicate this dish from Bali.

NASI AYAM SINGAPURA or to some of us it is also named Hainan Chicken Rice.

INGREDIENTS
Poached

1 fresh chicken (preferably free-range) Fat trimmed and reserved for the rice
1 tbsp Chinese rice wine
2 tbsp light soy sauce
1 garlic clove, roughly chopped
6 slices ginger
2 spring onions, roughly chopped
1 tsp sesame oil
1/2 tsp salt

INGREDIENTS
Roast

1 chicken (whole) – gutted and cleaned with neck and feet removed
1 tsp of honey
1 tsp of Maltose
1/2 tsp of five spice powder\
Few dashes of ground white powder
1 tbsp of ginger juice
2 tbsp of light soy sauce
5-6 slices of ginger (5mm thick)
Handful of kosher or any coarse salt – for exfoliating the chicken

Stock

1 kg chicken carcasses (or legs or wings)
3 slices ginger
2 spring onions

Chili Sauce

10 long red chilies, seeded and roughly chopped
1 -2 garlic cloves, roughly chopped
5 cm piece of ginger, roughly chopped
Lime juice
Salt

Ginger Sauce

75 gr ginger, roughly chopped
6 garlic cloves, roughly chopped
1/2 tbsp lime juice
1/2 tsp salt

Rice

Fat from the chicken (or peanut oil as a healthier alternative)
2 -3 cm piece of ginger, grated
3 -4 garlic cloves, finely chopped
3 cups long grain rice, rinsed and well drained
1 -2 tsp salt
2 pandan leaves, each tied in a knot (optional)

To Serve

Sliced spring onion or blanched shredded cabbage
Kecap manis (sweet soya sauce)
Sliced cucumber
Coriander springs

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ABOUT Baba’s Bali

For the past eleven years, hu’u devotees and fans have been getting elegantly wasted with us in Seminyak Bali and it doesn’t look like the party is stopping anytime soon. To bring the revelry to even greater heights, Sean Lee, owner of the hu’u group, created BABA’S Restaurant specifically for its devotees.

BABA’S is a fresh and authentic dining scene that pays homage to Sean’s South-East Asian roots. Long anticipated by everyone in Bali and our well-travelled friends, our appointed Master Chefs have created a menu that has captured the authenticity and diversity of the cuisine for the first time in Bali.

Thankyou to Hu’u Bar’s Baba’s Bali for sharing with us the wonderful dish and I look forward to sharing more with all you Bali Bird Chef’s!

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