Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups of vegetable oil
- 1 cup of tamarind juice
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 1 teaspoon of chili powder
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
Special equipment needed:
- Large wok or deep frying pan
- Tongs
- Strainer
Step-by-step instructions:
1. In a large wok or deep frying pan, heat the vegetable oil over medium-high heat.
2. In a bowl, mix together the tamarind juice, salt, sugar, coriander, cumin, turmeric, and chili powder.
3. Add the garlic and onion to the hot oil and stir-fry for 1-2 minutes until fragrant.
4. Add the chicken pieces to the wok and stir-fry for 5-7 minutes until browned.
5. Add the tamarind mixture, lemongrass, and kaffir lime leaves to the wok and stir-fry for another 5-7 minutes until the chicken is cooked through and the sauce has thickened.
6. Using tongs, remove the chicken pieces from the wok and place them on a strainer to drain off any excess oil.
7. Serve the Ayam Tangkap with Tamarind hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Protein: 25g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Vegetable oil can be substituted with peanut oil or canola oil.
- Tamarind juice can be substituted with lime juice or vinegar.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add chopped vegetables such as bell peppers, carrots, or green beans to the wok for a more colorful dish.
- Use boneless chicken thighs instead of a whole chicken for a quicker cooking time.
- Add coconut milk to the tamarind mixture for a creamier sauce.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to prevent it from sticking to the wok.
- Use a splatter screen to prevent oil from splattering while stir-frying.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
Storage instructions:
- Store leftover Ayam Tangkap with Tamarind in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Ayam Tangkap with Tamarind in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Ayam Tangkap with Tamarind in a large serving dish with steamed rice on the side.
- Garnish with chopped cilantro or sliced red chili peppers for added color and flavor.
Pairings:
- Serve with a side of stir-fried vegetables such as bok choy or broccoli.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fried rice
Troubleshooting advice:
- If the chicken is not browning evenly, stir-fry it in smaller batches.
- If the sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
- Wash hands and utensils thoroughly after handling raw chicken.
Food history:
- Ayam Tangkap is a traditional Indonesian dish that originated in the city of Padang in West Sumatra.
Flavor profiles:
- The Ayam Tangkap with Tamarind is a savory and tangy dish with a hint of sweetness from the sugar.
Serving suggestions:
- Serve the Ayam Tangkap with Tamarind as a main dish for lunch or dinner.
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Region: Indonesian