Ingredients with Measurements:
- 1 whole frog, cleaned and cut into pieces
- 2 stalks of lemongrass, bruised and sliced
- 3 kaffir lime leaves
- 2 cm galangal, sliced
- 5 shallots, sliced
- 3 cloves of garlic, sliced
- 5 red chili peppers, sliced
- 2 green chili peppers, sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of tamarind paste
- 1 tablespoon of vegetable oil
- 500 ml of water
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind the sliced shallots, garlic, red chili peppers, and green chili peppers into a paste.
2. Heat the vegetable oil in a wok over medium heat. Add the paste and stir-fry until fragrant.
3. Add the sliced frog pieces and stir-fry until they turn white.
4. Add the sliced galangal, bruised lemongrass, and kaffir lime leaves. Stir-fry for another minute.
5. Add the water, salt, sugar, and tamarind paste. Stir well and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes or until the frog pieces are tender.
7. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 150
- Total fat: 5g
- Cholesterol: 70mg
- Sodium: 500mg
- Total carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Frog can be substituted with chicken or fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add coconut milk for a creamier texture.
- Add sliced tomatoes for a tangy flavor.
Tips and tricks:
- Clean the frog thoroughly before cooking.
- Bruise the lemongrass to release its flavor.
- Adjust the amount of chili peppers according to your preference.
Storage instructions:
- Store the leftover in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover in a microwave or on the stove over low heat.
Presentation ideas:
- Serve the Ayam Kodok with Galangal and Lemongrass in a traditional Indonesian plate.
Garnishes:
- Garnish with sliced scallions and cilantro.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried tofu
Troubleshooting advice:
- If the frog pieces are tough, simmer for a longer time until they become tender.
Food safety advice:
- Make sure to cook the frog thoroughly to avoid foodborne illnesses.
Food history:
- Ayam Kodok with Galangal and Lemongrass is a traditional Indonesian dish that originated from Java.
Flavor profiles:
- Spicy, tangy, and aromatic.
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Thai