Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 cup of water
- 1 cup of coconut milk
- 2 tablespoons of tamarind paste
- 6-8 kaffir lime leaves
- 1 stalk of lemongrass, bruised
- 1 inch of ginger, sliced
- 3 cloves of garlic, minced
- 1 onion, sliced
- 2 red chilies, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok with lid
- Banana leaves (optional)
Step-by-step instructions:
1. In a large pot or wok, add the chicken pieces, water, coconut milk, tamarind paste, kaffir lime leaves, lemongrass, ginger, garlic, onion, and red chilies.
2. Season with salt and pepper to taste.
3. Cover the pot or wok with a lid and cook over medium heat for 30-40 minutes or until the chicken is cooked through.
4. If using banana leaves, line the pot or wok with the leaves before adding the chicken mixture.
5. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with other meats such as beef, pork, or fish.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add vegetables such as carrots, potatoes, or green beans to the chicken mixture.
- Use different herbs and spices such as turmeric, coriander, or cumin.
Tips and tricks:
- Bruise the lemongrass stalk by hitting it with the back of a knife to release its flavor.
- Use fresh kaffir lime leaves for the best flavor.
- If using banana leaves, make sure to wash and dry them before using.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the Ayam Pansuh in a large bowl or on a platter garnished with fresh herbs and lime wedges.
Garnishes:
Fresh herbs such as cilantro or parsley, lime wedges, sliced red chilies.
Pairings:
Steamed rice, noodles, or bread.
Suggested side dishes:
Stir-fried vegetables, salad, or pickles.
Troubleshooting advice:
- If the chicken is not cooked through, cook for an additional 10-15 minutes.
- If the sauce is too thin, simmer uncovered until it thickens.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Ayam Pansuh is a traditional dish from the Sarawak region of Malaysia. It is typically cooked in bamboo tubes over an open fire.
Flavor profiles:
Ayam Pansuh has a tangy and slightly spicy flavor from the tamarind and red chilies. The coconut milk adds a creamy and rich flavor to the dish.
Serving suggestions:
Serve the Ayam Pansuh with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Malaysian