Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tbsp shrimp paste
- 4 cloves garlic, minced
- 4 shallots, minced
- 2 red chilies, minced
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 cup water
Special equipment needed:
- Mortar and pestle (or food processor)
- Large wok or frying pan
Step-by-step instructions:
1. In a mortar and pestle (or food processor), grind together the shrimp paste, garlic, shallots, and red chilies until a smooth paste forms.
2. Heat the oil in a large wok or frying pan over medium-high heat. Add the spice paste and stir-fry for 1-2 minutes until fragrant.
3. Add the chicken pieces and stir-fry for 5-7 minutes until browned on all sides.
4. Add the tamarind paste, palm sugar, salt, and water. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes until the chicken is cooked through and the sauce has thickened.
6. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Shrimp paste can be substituted with fish sauce.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as green beans, carrots, or eggplant.
- Use different types of meat or seafood.
- Adjust the level of spiciness by adding more or less chilies.
Tips and tricks:
- Use a non-stick wok or frying pan to prevent the chicken from sticking.
- Marinate the chicken in the spice paste for a few hours before cooking for extra flavor.
- Adjust the amount of palm sugar to your liking for a sweeter or less sweet dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the Ayam Bumbu Rujak with Shrimp Paste in a large serving dish with steamed rice on the side.
Garnishes:
Garnish with sliced red chilies and fresh cilantro.
Pairings:
Serve with a side of stir-fried vegetables such as bok choy or broccoli.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple cucumber salad.
Troubleshooting advice:
If the sauce is too thick, add more water to thin it out. If it's too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Ayam Bumbu Rujak is a traditional Indonesian dish that is typically served with steamed rice.
Flavor profiles:
This dish is sweet, salty, and spicy with a complex umami flavor from the shrimp paste.
Serving suggestions:
Serve the Ayam Bumbu Rujak with Shrimp Paste family-style in a large serving dish with steamed rice on the side.
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Region: Indonesian