Ingredients
300 gr cooked chicken meat shredded, or use 500 gr uncooked chicken
1 Tbsp cooking oil
100 ml coconut cream
2 Tbsp water or chicken broth from cooking the chicken

Ground spice paste:
4 Tbsp sambal oelek adjust the amount if you want it less or more spicy
4 Thai red chili remove stems
1 small red onion peeled and quartered
4 garlic peeled

Other ingredients:
1 Tbsp turmeric powder
3 Tbsp galangal powder

Herbs:
2 stalks lemongrass
5 bay leaves (daun salam)
5 kaffir-lime leaves

Seasonings:
2 Tbsp coconut sugar or to taste
1 tsp salt or to taste
2 Tbsp Tamarind juice

Prepare the spice paste:

Place red onion, garlic, and sambal oelek in a food processor and grind into a paste

Cook the spicy sambal paste:
Preheat 1 Tbsp cooking oil in a wok or skillet. Add the spice paste, turmeric and galangal powder, and herbs. Stir fry until really aromatic, about 5 minutes. Add water and continue to stir fry for another 3 minutes

Add the coconut cream and stir to mix. Add the shredded chicken in and cook until the mixture is still moist but no more runny juice. Have a taste and adjust seasonings to your liking. It should be spicy, savory, a hint of tartness and sweetness.

Notes: WHAT TO SERVE WITH AYAM SUWIR PEDAS BALI

– NASI CAMPUR BALI: In Bali, ayam suwir is served with nasi campur (mixed rice). Meaning, white rice served with few other entrees such as fried chicken, hard-boiled eggs or omelet and side dishes like fresh slices of cucumber, tomatoes, Indonesian-style salad, sate lilit Bali, sate ayam kecap, crackers, etc. You don’t have to have all of those, but usually a combination of those.

– PLAIN RICE WILL DO TOO: Serve with white rice and few slices of fresh cucumber and tomatoes and trust me.