Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 1/2 cup kecap manis (Indonesian sweet soy sauce)
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 2 tbsp water
- 1 tsp salt
- 1 tsp sugar
- 4 shallots, thinly sliced
- 4 garlic cloves, minced
- 4 red chilies, sliced
- 2 green chilies, sliced
- 1 tomato, diced
- 1/2 cup water
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind together the shallots, garlic, red chilies, green chilies, and tomato until it forms a paste.
2. In a bowl, whisk together the kecap manis, tamarind paste, water, salt, and sugar until well combined.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side until golden brown.
4. Add the spice paste to the skillet and stir to combine with the chicken. Cook for 2-3 minutes until fragrant.
5. Pour the kecap manis mixture into the skillet and stir to coat the chicken. Add 1/2 cup of water and bring to a simmer.
6. Reduce the heat to medium-low and let the chicken simmer for 20-25 minutes until cooked through and the sauce has thickened.
7. Serve the Ayam Kecap Bumbu Balado hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for cooking the chicken
Medium-low heat for simmering the sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 25g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Tamarind paste can be substituted with lime juice.
- Red and green chilies can be substituted with other hot peppers of your choice.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans to the skillet for a more colorful and nutritious dish.
- Use beef or pork instead of chicken for a different flavor and texture.
- Add coconut milk to the sauce for a creamier and richer flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the chicken from sticking to the bottom of the pan.
- Marinate the chicken in the kecap manis mixture for a few hours before cooking for a more flavorful dish.
- Adjust the amount of chilies according to your preference for spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Ayam Kecap Bumbu Balado in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the dish on a large platter with steamed rice and garnish with fresh herbs such as cilantro or parsley.
Garnishes:
Fresh herbs such as cilantro or parsley, sliced red chilies, or fried shallots.
Pairings:
Steamed rice, cucumber salad, or stir-fried vegetables.
Suggested side dishes:
Nasi Goreng (Indonesian fried rice), Gado-Gado (Indonesian salad with peanut sauce), or Sate Ayam (Indonesian chicken skewers).
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken is not cooked through, cover the skillet with a lid and let it simmer for a few more minutes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Ayam Kecap Bumbu Balado is a popular Indonesian dish that originated from the Padang region of Sumatra. It is known for its sweet and spicy flavor and is often served with steamed rice.
Flavor profiles:
Sweet, salty, sour, and spicy.
Serving suggestions:
Serve the Ayam Kecap Bumbu Balado hot with steamed rice and a side of cucumber salad.
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Region: Indonesian