Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
- 1 lemongrass stalk, bruised
- 3 kaffir lime leaves
- 2 red chilies, sliced
- 2 garlic cloves, minced
- 1 tsp turmeric powder
- Salt, to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a bowl, mix together tamarind paste, palm sugar, fish sauce, and turmeric powder. Set aside.
2. Heat vegetable oil in a wok or a large skillet over medium-high heat. Add garlic, lemongrass, kaffir lime leaves, and red chilies. Stir-fry for 1-2 minutes until fragrant.
3. Add chicken to the wok and stir-fry for 3-4 minutes until browned.
4. Pour in the tamarind mixture and stir well to coat the chicken. Add salt to taste.
5. Reduce heat to medium-low and pour in the coconut milk. Stir well and let simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
6. Remove the lemongrass stalk and kaffir lime leaves from the wok.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for stir-frying
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 12g
- Protein: 32g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add vegetables such as green beans, carrots, or bell peppers to the dish.
- Use different types of meat or protein such as shrimp or tempeh.
- Adjust the amount of chili to make the dish spicier or milder.
Tips and tricks:
- Use a non-stick wok or skillet to prevent the chicken from sticking to the bottom.
- Bruise the lemongrass stalk before adding it to the wok to release its flavor.
- Adjust the amount of salt to taste.
Storage instructions:
- Store leftover Ayam Bumbu Rujak with Coconut Milk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the dish in a large bowl or on a platter with steamed rice on the side.
Garnishes:
- Garnish with fresh cilantro or sliced red chilies.
Pairings:
- Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not cooked through, let it simmer for a few more minutes until fully cooked.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover Ayam Bumbu Rujak with Coconut Milk in the refrigerator within 2 hours of cooking.
Food history:
- Ayam Bumbu Rujak with Coconut Milk is a traditional Indonesian dish that is typically served with steamed rice.
Flavor profiles:
- The dish has a sweet and sour flavor from the tamarind paste and palm sugar, with a hint of spice from the red chilies.
Serving suggestions:
- Serve the dish family-style in a large bowl or on a platter with steamed rice on the side.
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Region: Indonesian