Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 can of coconut milk (400ml)
- 10 kaffir lime leaves
- 2 stalks of lemongrass, bruised
- 1 inch of ginger, sliced
- 5 shallots, sliced
- 4 cloves of garlic, sliced
- 2 red chillies, sliced
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of cooking oil
- 1 cup of water
Special equipment needed:
- Large pot with lid
- Mortar and pestle (optional)
Step-by-step instructions:
1. Heat up the pot with cooking oil over medium heat.
2. Add in the sliced shallots, garlic, ginger, and red chillies. Stir-fry until fragrant.
3. Add in the chicken pieces and stir-fry until the chicken is slightly browned.
4. Pour in the coconut milk and water. Stir well.
5. Add in the kaffir lime leaves, lemongrass, salt, and sugar. Stir well.
6. Cover the pot with a lid and let it simmer over low heat for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
7. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
5. Temperature:
- Medium heat for stir-frying
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400 per serving
- Fat: 25g
- Protein: 30g
- Carbohydrates: 10g
- Fiber: 2g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Kaffir lime leaves can be substituted with lime zest.
- Lemongrass can be substituted with lemon zest.
- Red chillies can be substituted with green chillies or dried chillies.
Variations:
- Add in vegetables such as carrots, potatoes, or green beans.
- Use different types of meat such as fish or shrimp.
- Add in other herbs such as basil or coriander.
Tips and tricks:
- Bruise the lemongrass stalks with the back of a knife to release their flavor.
- Use fresh kaffir lime leaves for the best flavor.
- Adjust the amount of chillies according to your preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with fresh herbs such as coriander or basil.
Garnishes:
- Fresh herbs such as coriander or basil.
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
Troubleshooting advice:
- If the sauce is too thin, let it simmer uncovered for a few more minutes to thicken.
- If the chicken is not cooked through, let it simmer for a few more minutes until tender.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
- Ayam Pansuh is a traditional dish from the Dayak tribe in Sarawak, Malaysia. It is usually cooked in bamboo tubes over an open fire.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Malaysian