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  • ABOUT
  • INSIDE GK
    • Latest Issue
    • NEWS
    • Culinary Pioneers
    • Recipes
    • Dessert Delight
    • Clubhouse Cocktails
    • Health and Wellness
    • Exclusive Chef Interviews
    • PURVEYOR SPOTLIGHT
    • Non for Profits
    • Galleries
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    • Press / Media
  • BLOG
  • The Club Wine Review
  • Certification
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Balinese Chicken Curry Salad

10/9/2023

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Recipe by Toto Sunarto, Executive Chef at Rancamaya Golf and Country Club, Bogor, Indonesia, 2012
Serves: 2-3

Ingredients

Chicken
  •  2 Tablespoons Cooking Oil
  • 14 ounces Chicken Breast (thinly sliced)
  • 5 ounces Long Beans (cut into ½-inch pieces and blanched)
  • 1/2 ounce Red Chili (seeded and sliced)
  • 5 teaspoons Lemon Juice
  • 2 teaspoons Salt
  • 1/2 teaspoon Black Pepper 

Curry Paste 
  • 2 Tablespoons Garlic (minced)
  • 2 ounces Shallots (chopped)
  • 5 teaspoons Turmeric
  • 3 teaspoons Lemon Root
  • 1-1/2 ounces Candle Nuts
  • 2 Tablespoons Lemon Grass
  • 2 Tablespoons Lemon Zest
  • 2 Tablespoons Lemon Zest1 ounce Galangal
  • 2 teaspoons Shrimp Paste
  • 4 teaspoons Brown Sugar
  • 1-1/4 cups Water
  • 2 Tablespoons cooking oil

Preparation

Curry Paste
Combine all the ingredients except the cooking oil in a blender or food processor and blend until smooth. Heat the oil in a pan, add the mixture, and stir for about 10 minutes or until fragrant.

Chicken
Heat the oil in a large wok. Stir fry the chicken in batches until golden brown. Return the chicken to the pan, add 1/2 cup curry paste, and stir for 2 minutes. Add the long beans, red chili, lemon juice, salt, and pepper, and cook until the beans are heated. 

Assembly

Serve immediately on your desired tableware. 

Wine Match

MV Bruno Paillard; Brut Premiere Cuvée

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The views of Mount Salak  from Rancamaya make it a unique golf destination. The surrounding region is filled with street food and some great restaurants.  My visit was in 2012, since then the property has undergone extensive renovations. 
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