042e Balinese Chicken & Cucumber Salad (Ayam Mentimun Kalasan)



1 pcs Chicken Breast boil in hot water and garlic

2 pcs Cucumber halved, seeded and thinly sliced diagonal wise

1/2 pcs Fresh Coconut peeled, grated

200 ml Thick coconut milk boil until 150 ml left

1 pcs Jeruk Limau (Lime) slice in to 2

6 cloves Shallots slice finely, fried

4 cloves Garlic crushed, boil with the chicken

2 pcs Red Chilies (optional) slice finely, fried

3 cm Kencur (aromatic white ginger ) lesser galanggal

2 cloves Garlic

1 tbsp. Shrimp Paste (optional) fried

4 tbsp. Vegetable oil

200 ml Vegetable oil for fry the chicken breast

1/2 tsp. Salt to taste


Fry the boiled chicken. Set aside and allow to cool down. Fried the chicken in the frying pan until the skin little bit brown. Cool it down then shredded the chicken. Place on a platter.

Make a rough paste out of kencur (white ginger/lesser galangal) and garlic with mortar and pestle or food processor. In a small saucepan over medium heat, fry the paste with the vegetable oil until golden brown. Put aside.

Cut the cucumber into half length wise, seeded and slice finely.

On a platter, mix well the chicken, cucumber, grated coconut , fried shallots, kencur and garlic paste, shrimp paste and chillies (optional) with coconut milk. Pour the kaffir lime juice over the mixture.