Ingredients with Measurements:
- 1 kg of chicken balungan (chicken feet and neck)
- 3 tablespoons of vegetable oil
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of tamarind paste
- 1 cup of water
For the Sambal Goreng:
- 10 red chilies, seeded and sliced
- 5 shallots, sliced
- 3 cloves of garlic, sliced
- 1 teaspoon of shrimp paste
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
Special equipment needed:
- Mortar and pestle (for making the sambal goreng)
Step-by-step instructions:
1. Clean the chicken balungan and cut them into small pieces.
2. Heat the vegetable oil in a pot and sauté the chicken balungan until they turn golden brown.
3. Add the lemongrass, kaffir lime leaves, bay leaves, salt, sugar, tamarind paste, and water to the pot.
4. Bring the mixture to a boil and then reduce the heat to low. Let it simmer for 30 minutes or until the chicken balungan is tender.
5. While waiting for the chicken balungan to cook, make the sambal goreng by grinding the red chilies, shallots, garlic, shrimp paste, salt, and sugar in a mortar and pestle until it becomes a smooth paste.
6. Heat the vegetable oil in a pan and sauté the sambal goreng until it becomes fragrant.
7. Add the cooked chicken balungan to the pan and mix well with the sambal goreng.
8. Cook for another 5 minutes until the chicken balungan is coated with the sambal goreng.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 people
Nutritional information:
Calories: 250
Fat: 15g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sodium: 500mg
Substitutions for ingredients:
- Chicken balungan can be substituted with chicken wings or drumettes.
- Tamarind paste can be substituted with lime juice or vinegar.
- Red chilies can be substituted with other types of chili peppers.
Variations:
- Add diced potatoes or carrots to the dish for a heartier meal.
- Use beef or pork instead of chicken balungan for a different flavor.
- Add coconut milk to the dish for a creamier texture.
Tips and tricks:
- Use a non-stick pot or pan to prevent the chicken balungan from sticking to the bottom.
- Adjust the amount of chili peppers according to your preference for spiciness.
- To make the dish more aromatic, add a few slices of galangal or ginger to the pot.
Storage instructions:
Store the Balungan Sambal Goreng in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Balungan Sambal Goreng in a microwave or on the stovetop until it is heated through.
Presentation ideas:
Serve the Balungan Sambal Goreng in a bowl with steamed rice and garnish with sliced scallions.
Garnishes:
- Sliced scallions
- Fried shallots
- Chopped cilantro
Pairings:
- Steamed rice
- Pickled vegetables
- Fried tofu
Suggested side dishes:
- Stir-fried vegetables
- Clear soup with vegetables and tofu
- Indonesian-style fried noodles (mie goreng)
Troubleshooting advice:
- If the chicken balungan is not tender after 30 minutes of simmering, add more water and continue cooking until it is tender.
- If the sambal goreng is too spicy, add more sugar or coconut milk to balance the flavors.
Food safety advice:
- Make sure to clean the chicken balungan thoroughly before cooking.
- Cook the chicken balungan until it reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Balungan Sambal Goreng is a traditional Indonesian dish that originated from Java. It is usually served as a side dish or snack and is popular during festive occasions.
Flavor profiles:
Balungan Sambal Goreng is a spicy and savory dish with a hint of tanginess from the tamarind paste. The chicken balungan is tender and flavorful, while the sambal goreng adds a kick of heat and depth of flavor.
Serving suggestions:
Serve the Balungan Sambal Goreng with steamed rice and a side of pickled vegetables for a complete meal. It can also be served as an appetizer or snack with crackers or bread.
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Region: Indonesian