Ingredients with Measurements:
- 1 kg chicken, cut into small pieces
- 2 cups coconut milk
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 4 shallots, sliced
- 4 garlic cloves, minced
- 2 red chili peppers, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Large wok or frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. In a bowl, mix together the tamarind paste, palm sugar, turmeric powder, coriander powder, cumin powder, salt, and pepper. Set aside.
2. Heat oil in a wok or frying pan over medium-high heat.
3. Fry the chicken pieces until golden brown and crispy. Remove from the pan and set aside.
4. In the same pan, sauté the shallots, garlic, and chili peppers until fragrant.
5. Add the spice mixture to the pan and stir until well combined.
6. Pour in the coconut milk and bring to a simmer.
7. Add the fried chicken pieces to the pan and stir until coated with the sauce.
8. Simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
9. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for frying
- Medium heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 32g
- Carbohydrates: 12g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu for a vegetarian option.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as bell peppers or green beans to the dish.
- Use different types of meat such as shrimp or pork.
Tips and tricks:
- Make sure the chicken is dry before frying to ensure crispiness.
- Use fresh coconut milk for the best flavor.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stove until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
Garnishes:
- Garnish with sliced red chili peppers and chopped cilantro.
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Simple salad
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the chicken is not crispy enough, increase the heat while frying.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Ayam Tangkap is a traditional Indonesian dish from the city of Padang.
Flavor profiles:
- Spicy, tangy, and sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian