Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 tablespoons asam gelugur (dried tamarind slices)
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons oil
- 2 cups water
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 3 red chilies, sliced
- 3 cloves garlic, minced
- 1 onion, sliced
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, mix together the asam gelugur, turmeric powder, salt, and sugar.
2. Rub the mixture onto the chicken pieces and let it marinate for at least 30 minutes.
3. Heat the oil in a pot over medium heat.
4. Add the lemongrass, kaffir lime leaves, red chilies, garlic, and onion. Saute until fragrant.
5. Add the marinated chicken and cook until browned.
6. Pour in the water and bring to a boil.
7. Reduce the heat and let it simmer for 30 minutes or until the chicken is cooked through.
8. Serve hot with rice.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 25g
Carbohydrates: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Asam gelugur can be substituted with tamarind paste or lime juice.
- Turmeric powder can be substituted with fresh turmeric root.
- Red chilies can be substituted with any chili pepper of your choice.
Variations:
- Add coconut milk for a creamier sauce.
- Use fish instead of chicken for a seafood version.
- Add vegetables like eggplant or okra for a more filling meal.
Tips and tricks:
- Use a mortar and pestle to crush the asam gelugur for a smoother paste.
- Use a non-stick pot to prevent the chicken from sticking to the bottom.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a side of rice and garnish with fresh herbs.
Garnishes:
Fresh cilantro or parsley
Pairings:
Steamed rice, cucumber salad, or pickled vegetables.
Suggested side dishes:
Steamed vegetables, fried tofu, or stir-fried noodles.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the chicken is not cooked through, let it simmer for a few more minutes until fully cooked.
Food safety advice:
Make sure the chicken is fully cooked before serving to prevent foodborne illness.
Food history:
Asam gelugur is a popular ingredient in Southeast Asian cuisine, particularly in Malaysia and Indonesia.
Flavor profiles:
Sour, tangy, and slightly spicy.
Serving suggestions:
Serve hot with a side of rice.
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Region: Malaysian