Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 10-12 pieces of buah keluak, soaked and cleaned
- 2 tablespoons of oil
- 2 onions, chopped
- 4 cloves of garlic, minced
- 1 inch of ginger, sliced
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 1 liter of water
Special Equipment Needed:
- Mortar and pestle
- Large pot
Step-by-Step Instructions:
1. Soak the buah keluak in water for 2-3 days, changing the water daily. Crack open the buah keluak and remove the flesh. Pound the flesh in a mortar and pestle until it becomes a paste.
2. Heat the oil in a large pot over medium heat. Add the onions, garlic, ginger, lemongrass, and kaffir lime leaves. Cook until fragrant, about 2-3 minutes.
3. Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
4. Add the buah keluak paste to the pot and stir well.
5. Add the salt, sugar, tamarind paste, and water to the pot. Bring to a boil, then reduce the heat and let simmer for 30-40 minutes, or until the chicken is cooked through.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 35g
Carbohydrates: 20g
Fiber: 5g
Sodium: 500mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork
- Tamarind paste can be substituted with lime juice
Variations:
- Add vegetables such as carrots or potatoes
- Use coconut milk instead of water for a creamier soup
Tips and Tricks:
- Soak the buah keluak for at least 2-3 days to ensure they are fully cleaned and safe to eat
- Use a mortar and pestle to pound the buah keluak flesh into a paste for the best flavor
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of sambal for extra spice.
Suggested Side Dishes:
Steamed rice or crusty bread.
Troubleshooting Advice:
- If the soup is too thick, add more water or coconut milk to thin it out.
- If the soup is too salty, add more water or coconut milk to dilute the saltiness.
Food Safety Advice:
- Make sure to fully soak and clean the buah keluak before using them in the soup.
- Store leftover soup in the refrigerator and consume within 3 days.
Food History:
Ayam Buah Keluak is a traditional Indonesian dish that originated from the Peranakan culture, which is a blend of Chinese and Malay cultures.
Flavor Profiles:
The soup has a rich and earthy flavor from the buah keluak, with hints of lemongrass and kaffir lime leaves.
Serving Suggestions:
Serve the soup as a main dish with steamed rice and sambal on the side.
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Region: Indonesian