Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 tbsp of tamarind paste
- 2 tbsp of palm sugar
- 1 tbsp of salt
- 1 tsp of black pepper
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 4 banana leaves, cut into 8 pieces
- Kitchen twine
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together tamarind paste, palm sugar, salt, and black pepper until well combined.
2. Add chicken pieces to the bowl and coat them evenly with the marinade.
3. Add lemongrass and kaffir lime leaves to the bowl and mix well.
4. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
5. Preheat the grill or oven to 375°F.
6. Take a piece of banana leaf and place a chicken piece on top of it.
7. Fold the banana leaf over the chicken and tie it with kitchen twine.
8. Repeat with the remaining chicken pieces and banana leaves.
9. Grill or bake the chicken for 30-40 minutes or until cooked through.
10. Serve hot.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 30-40 minutes
Temperature:
Grill or oven: 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat: 12g
Protein: 30g
Carbohydrates: 15g
Fiber: 2g
Sugar: 10g
Sodium: 800mg
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Instead of chicken, use fish or shrimp.
- Add chopped vegetables like bell peppers or onions to the marinade.
Tips and tricks:
- Make sure to bruise the lemongrass before adding it to the marinade to release its flavor.
- Soak the banana leaves in warm water for a few minutes before using to make them more pliable.
- If using an oven, place the banana leaf-wrapped chicken on a baking sheet and bake for 30-40 minutes.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the chicken on a platter with the banana leaves still wrapped around them for a rustic presentation.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Pair with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
- Grilled corn on the cob
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling or baking until it reaches an internal temperature of 165°F.
- If the banana leaves are too stiff, soak them in warm water 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.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Ayam Kodok is a traditional Indonesian dish that is typically made with chicken or fish. It is often cooked in banana leaves to infuse the dish with a unique flavor.
Flavor profiles:
This dish is sweet, sour, and savory with a hint of lemongrass and kaffir lime.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian