Ingredients with Measurements:
- 1 whole frog, cleaned and cut into pieces
- 2 tablespoons of tamarind paste
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 cup of water
For the Spicy Sambal:
- 10 red chilies, seeded and chopped
- 5 shallots, chopped
- 3 cloves of garlic, chopped
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind the tamarind paste, salt, sugar, coriander, cumin, turmeric, and chili powder until it forms a paste.
2. Rub the paste onto the frog pieces and let it marinate for at least 30 minutes.
3. Heat the vegetable oil in a pan over medium heat. Add the garlic and onion and sauté until fragrant.
4. Add the marinated frog pieces to the pan and cook until browned on all sides.
5. Add the chopped tomatoes and water to the pan. Cover and simmer for 30 minutes or until the frog is cooked through.
6. While the frog is cooking, make the spicy sambal. In a mortar and pestle, grind the red chilies, shallots, garlic, salt, and sugar until it forms a paste.
7. Heat the vegetable oil in a pan over medium heat. Add the sambal paste and sauté until fragrant.
8. Serve the Ayam Kodok with the Spicy Sambal on the side.
Time:
Preparation time: 45 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 1200mg
Substitutions for ingredients:
- Frog can be substituted with chicken or beef.
- Tamarind paste can be substituted with lime juice.
- Red chilies can be substituted with any spicy pepper.
Variations:
- Add vegetables such as bell peppers or carrots to the dish.
- Use different spices to create a different flavor profile.
Tips and tricks:
- Make sure to clean the frog thoroughly before cooking.
- Marinate the frog for at least 30 minutes to allow the flavors to penetrate.
- Adjust the amount of chili powder and red chilies to your desired level of spiciness.
Storage instructions:
Store the Ayam Kodok and Spicy Sambal separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Ayam Kodok and Spicy Sambal in a pan over medium heat until heated through.
Presentation ideas:
Serve the Ayam Kodok and Spicy Sambal on a platter with a side of rice.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of steamed rice and a cold beer.
Suggested side dishes:
- Steamed vegetables
- Fried rice
- Noodles
Troubleshooting advice:
- If the frog is tough, cook it for a longer period of time.
- If the dish is too spicy, add more sugar to balance out the heat.
Food safety advice:
- Make sure to clean the frog thoroughly before cooking to avoid any contamination.
- Cook the frog to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Ayam Kodok is a traditional Indonesian dish that is made with frog. It is a popular dish in many parts of Indonesia.
Flavor profiles:
The Ayam Kodok is savory and slightly spicy, while the Spicy Sambal is spicy and tangy.
Serving suggestions:
Serve the Ayam Kodok and Spicy Sambal with a side of steamed rice and a cold beer.
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Region: Indonesian