Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 2 cups water
- 2 cups coconut milk
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tbsp salt
- 2 tbsp oil
- 6 shallots, sliced
- 4 cloves garlic, minced
- 4 red chillies, sliced
- 4 bird's eye chillies, sliced
- 2 inches galangal, sliced
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, combine chicken, lemongrass, kaffir lime leaves, bay leaves, and water. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 30 minutes.
2. Remove chicken from pot and set aside. Strain the broth and discard the solids.
3. In a pan, heat oil over medium heat. Add shallots, garlic, red chillies, bird's eye chillies, and galangal. Stir-fry until fragrant, about 2 minutes.
4. Add coriander powder, cumin powder, and turmeric powder. Stir-fry for another minute.
5. Add the strained broth, coconut milk, tamarind paste, palm sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Add the cooked chicken to the pan and simmer for another 10 minutes.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 50 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 480
- Total fat: 33g
- Cholesterol: 100mg
- Sodium: 1250mg
- Total carbohydrates: 16g
- Dietary fiber: 2g
- Sugars: 7g
- Protein: 33g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as carrots, potatoes, and green beans to the dish.
- Use different types of chillies for varying levels of spiciness.
- Use different types of meat or seafood.
Tips and tricks:
- Bruising the lemongrass helps release its flavor.
- Use fresh galangal for the best flavor.
- Adjust the amount of chillies to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice.
Garnishes:
- Garnish with sliced red chillies and chopped cilantro.
Pairings:
- Serve with a side of stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Troubleshooting advice:
- If the dish is too spicy, add more coconut milk to balance out the heat.
Food safety advice:
- Make sure chicken is cooked through before serving.
Food history:
- Ayam Bumbu Rujak is a traditional Indonesian dish that is popular in the island of Java. It is known for its spicy and sweet flavor.
Flavor profiles:
- Spicy, sweet, savory
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian