Chicken Sulawesi Style – Ayam Isi Di Buluh

This is a typical Indonesian dish from Manado – usually cooked in bamboo tubes. However, this is not practical at home and easier in a deep frying pan. The result is no less delicious. This is my quicker and more practical version that you can do at home. I hope it turns out OK and that you will agree ……

INGREDIENTS:

Whole chicken (chopped into fairly small pieces)
4 shallot onions (finely sliced)
1 – 2 garlic cloves (finely grated)
1 thumb-sized fresh ginger
2 – 3 fresh lemongrass stalks
1 – 2 small birds eye chillies (optional)
3 fresh tomatoes (each chopped into 8)
salt and black pepper to season
1 – 2 teaspoon Sambal Oelek
1 teaspoon tumeric
1 tablespoon white sugar
2 tablespoons corn or olive oil
4 tablespoons lemon juice
2 teaspoons cornflour (dilutes in a little water)
Lime and basil leaves (6- 8 of each)

Your “Starter Chopping Board”

your Starter Chopping Block

Finely slice / chop shallot onions, garlic cloves, ginger, lemongrass stalks and chillies (optional).

Chop up your chicken into manageable pieces and season with salt and black pepper.

Lightly fry shallot onions, garlic, ginger, lemongrass and chillies in a hot wok / pan for 2 – 3 minutes until aromatic.

Add fried content mixture on top of prepared chicken. Season again if need to, then put aside .

Mix in a separate bowl, lemon juice, sambal oelek, tumeric, sugar & corn flour with a couple of tablespoons of water.

Add chopped tomatoes, lime and basil leaves to dish. Pour the liquid mix over the dish contents. Cover the dish with a foil / lid and slowly bake in the oven for 60 – 90 minutes or until the chicken appears tender to the fork.

Serve with boiled white rice (nasi) and garnish with chopped coriander (optional). Hope you enjoy!

FOR MORE RECIPES please click below:

Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats

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