Ingredients with Measurements:
- 1 kg chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 red chili peppers, sliced
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 cup water
- 1 lime, juiced
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a wok or large frying pan over medium-high heat.
2. Add the garlic, shallot, and chili peppers and stir-fry for 1-2 minutes until fragrant.
3. Add the chicken and stir-fry for 5-7 minutes until browned on all sides.
4. In a small bowl, mix together the sweet soy sauce, tamarind paste, palm sugar, salt, coriander, cumin, turmeric powder, and water.
5. Pour the sauce over the chicken and stir to coat evenly.
6. Reduce the heat to medium-low and simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
7. Stir in the lime juice and remove from heat.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for stir-frying
- Medium-low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 18g
- Carbohydrates: 12g
- Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian option.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Red chili peppers can be substituted with chili flakes or hot sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans for a more colorful and nutritious dish.
- Use different types of meat such as beef or pork.
- Adjust the amount of chili peppers to make it more or less spicy.
Tips and tricks:
- Marinate the chicken in the sauce for 30 minutes to 1 hour for extra flavor.
- Use a non-stick pan to prevent the chicken from sticking to the bottom.
- Garnish with chopped cilantro or green onions for added freshness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with sliced lime and fresh herbs.
Garnishes:
- Sliced lime
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken is not cooked through, simmer for a few more minutes until fully cooked.
Food safety advice:
- Make sure the chicken is fully cooked before serving to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Ayam Kecap Bumbu Rujak is a traditional Indonesian dish that originated in Java.
- It is a popular street food and can be found in many restaurants and food stalls throughout Indonesia.
Flavor profiles:
- Sweet, sour, and savory with a hint of spice.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian