Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 10-12 keluak nuts
- 2 cups water
- 1 cup coconut milk
- 3 tablespoons oil
- 2 teaspoons tamarind paste
- 2 teaspoons salt
- 1 teaspoon sugar
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. Soak the keluak nuts in water for at least 24 hours, changing the water every 6 hours.
2. Crack open the keluak nuts and remove the flesh from the shells. Pound the flesh in a mortar and pestle until it becomes a smooth paste.
3. Heat the oil in a pot and sauté the keluak paste for 2-3 minutes.
4. Add the chicken pieces and stir until they are coated with the keluak paste.
5. Add the water, tamarind paste, salt, and sugar. Stir well.
6. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the chicken is cooked through.
7. Add the coconut milk and simmer for another 5 minutes.
8. Serve hot with rice.
Time:
Preparation time: 24 hours (for soaking the keluak nuts)
Cooking time: 45-50 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 5g
Protein: 25g
Substitutions for ingredients:
- If you can't find keluak nuts, you can substitute with black olives or black beans.
- If you don't have tamarind paste, you can use lime juice instead.
Variations:
- You can add vegetables such as potatoes, carrots, or green beans to the dish.
- You can use beef or lamb instead of chicken.
Tips and tricks:
- Be careful when cracking open the keluak nuts, as they can stain your hands and clothes.
- To make the dish spicier, add some chopped chili peppers.
- If the sauce is too thick, you can add more water or coconut milk.
Storage instructions:
Store the leftover dish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a pot over low heat until heated through.
Presentation ideas:
Serve the dish in a large bowl or on a platter, garnished with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
Serve with steamed rice and a side of vegetables.
Suggested side dishes:
Steamed vegetables, such as broccoli or bok choy
Troubleshooting advice:
- If the sauce is too thin, simmer the dish for a few more minutes to thicken it.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Ayam Masak Hitam Keluak is a traditional Indonesian dish that originated in the island of Java. It is a popular dish in many parts of Indonesia and Malaysia.
Flavor profiles:
The dish has a rich, nutty flavor from the keluak nuts, combined with the tanginess of tamarind and the creaminess of coconut milk.
Serving suggestions:
Serve the dish with steamed rice and a side of vegetables for a complete meal.
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Region: Indonesian