Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tbsp. of tamarind paste
- 2 tbsp. of palm sugar
- 1 tbsp. of salt
- 1 tbsp. of ground coriander
- 1 tbsp. of ground cumin
- 1 tbsp. of turmeric powder
- 5 shallots, sliced
- 4 cloves of garlic, minced
- 3 red chilies, sliced
- 2 stalks of lemongrass, bruised
- 2 inches of galangal, sliced
- 2 cups of vegetable oil
Special equipment needed:
- Mortar and pestle
- Large wok or frying pan
Step-by-step instructions:
1. In a mortar and pestle, grind together the shallots, garlic, red chilies, lemongrass, and galangal until it forms a paste.
2. In a large bowl, mix together the tamarind paste, palm sugar, salt, ground coriander, ground cumin, and turmeric powder.
3. Add the chicken pieces to the bowl and coat them evenly with the spice mixture.
4. Heat the vegetable oil in a wok or frying pan over medium-high heat.
5. Once the oil is hot, add the chicken pieces and fry until they are golden brown and cooked through, about 10-15 minutes.
6. Remove the chicken from the wok and drain on a paper towel.
7. In the same wok, add the spice paste and fry until fragrant, about 2-3 minutes.
8. Add the fried chicken back into the wok and toss until the chicken is coated in the spice paste.
9. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 28g
Protein per serving: 32g
Carbohydrates per serving: 15g
Fiber per serving: 2g
Sugar per serving: 8g
Sodium per serving: 1000mg
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Galangal can be substituted with ginger.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans.
- Use different types of meat such as pork or shrimp.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Make sure the oil is hot before adding the chicken to prevent it from sticking to the wok.
- Use a splatter screen to prevent oil from splattering.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a platter with steamed rice and garnish with sliced red chilies and cilantro.
Garnishes:
Sliced red chilies and cilantro.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the chicken is sticking to the wok, make sure the oil is hot enough before adding the chicken.
- If the chicken is not cooked through, fry for a few more minutes until it is golden brown and cooked through.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Ayam Tangkap is a traditional dish from the Aceh province of Indonesia. It is typically made with chicken that is marinated in a spice mixture and then deep-fried until crispy.
Flavor profiles:
Ayam Tangkap is a spicy and flavorful dish with a combination of sweet, sour, and savory flavors.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian