Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 cups coconut milk
- 2 cups water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 tbsp vegetable oil
- 2 tbsp tamarind paste
- 2 tbsp sweet soy sauce
- 1 tbsp salt
- 1 tsp sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 10 shallots, thinly sliced
- 5 garlic cloves, minced
- 5 red chilies, sliced
- 2 tomatoes, chopped
- 1 cup cabbage, shredded
- 1 cup carrot, julienned
- 1 cup green beans, cut into 2-inch pieces
- 1 cup bean sprouts
- 1/2 cup fried shallots
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the shallots, garlic, and red chilies. Cook until fragrant, about 2-3 minutes.
2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
3. Add the lemongrass, kaffir lime leaves, bay leaves, tamarind paste, sweet soy sauce, salt, sugar, coriander, cumin, and turmeric. Stir to combine.
4. Pour in the coconut milk and water. Bring to a boil, then reduce the heat to low and let simmer for 30 minutes.
5. Add the chopped tomatoes, cabbage, carrot, and green beans. Cook for another 10-15 minutes, until the vegetables are tender.
6. Add the bean sprouts and cook for another 2-3 minutes.
7. Serve hot, garnished with fried shallots.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking
Serving size:
6 servings
Nutritional information:
Calories per serving: 420
Total fat: 25g
Saturated fat: 15g
Cholesterol: 80mg
Sodium: 1000mg
Total carbohydrates: 22g
Dietary fiber: 4g
Sugar: 9g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu for a vegetarian version.
- Tamarind paste can be substituted with lime juice or vinegar.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Red chilies can be substituted with chili flakes or powder.
Variations:
- Add potatoes or sweet potatoes for a heartier version.
- Use different vegetables such as bell peppers, zucchini, or eggplant.
- Add coconut sugar or palm sugar for a sweeter version.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use freshly squeezed coconut milk for a richer flavor.
- Adjust the amount of chilies to your desired level of spiciness.
- Serve with steamed rice or noodles.
Storage instructions:
Store leftover chicken tongseng in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken tongseng in a pot over medium heat until heated through.
Presentation ideas:
Serve chicken tongseng in a large bowl or individual bowls. Garnish with fried shallots and sliced red chilies.
Garnishes:
- Fried shallots
- Sliced red chilies
- Chopped cilantro
- Lime wedges
Pairings:
- Steamed rice
- Noodles
- Roti or naan bread
Suggested side dishes:
- Indonesian pickles (acar)
- Fried tempeh or tofu
- Sate skewers
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Food history:
Tongseng is a traditional Indonesian dish that originated from Central Java. It is a spicy stew made with meat, vegetables, and spices, and is usually served with steamed rice.
Flavor profiles:
Chicken tongseng is a savory and spicy dish with a hint of sweetness from the coconut milk and sweet soy sauce. The lemongrass and kaffir lime leaves add a citrusy and fragrant flavor.
Serving suggestions:
Serve chicken tongseng as a main dish for lunch or dinner. It is a popular dish for special occasions and celebrations in Indonesia.
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Region: Indonesian