Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 cups water
- 1 cup coconut milk
- 1/2 cup budu (fermented fish sauce)
- 1/4 cup tamarind juice
- 3 cloves garlic, minced
- 2 shallots, sliced
- 2 red chillies, sliced
- 2 green chillies, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the garlic, shallots, red chillies, and green chillies. Sauté until fragrant.
3. Add the chicken pieces and cook until browned on all sides.
4. Add the water, coconut milk, budu, tamarind juice, salt, and sugar. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes or until the chicken is cooked through.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 25g
Protein: 30g
Carbohydrates: 10g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Budu can be substituted with fish sauce or soy sauce.
- Tamarind juice can be substituted with lime juice or vinegar.
Variations:
- Add vegetables such as carrots, potatoes, and green beans for a more hearty dish.
- Use different types of chillies for varying levels of spiciness.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Adjust the amount of budu and chillies to suit your taste.
- Marinate the chicken in budu and tamarind juice for a few hours before cooking for a more intense 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 in a large bowl with steamed rice on the side.
Garnishes:
Garnish with sliced red and green chillies and chopped cilantro.
Pairings:
Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the sauce is too thick, add a little more water or coconut milk.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Budu Ayam is a traditional Malaysian dish that originated from the east coast of the country. It is a popular dish among the Malay community and is often served during special occasions.
Flavor profiles:
Salty, sour, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Malaysian