Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 shallot, sliced
- 2 red chilies, sliced
- 2 tsp tamarind paste
- 1 tsp palm sugar
- 1 tsp salt
- 1 cup water
- 2 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 1 cup green beans, trimmed
- 1 cup cabbage, sliced
- 1 cup carrots, sliced
- 1 cup cherry tomatoes
- 1 cup coconut milk
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, grind the garlic, shallot, and red chilies into a paste. Alternatively, you can use a food processor.
2. Heat the vegetable oil in a large pan over medium heat. Add the paste and cook until fragrant, about 2 minutes.
3. Add the chicken to the pan and cook until browned on all sides, about 5 minutes.
4. In a small bowl, mix together the tamarind paste, palm sugar, and salt with 1 cup of water. Add this mixture to the pan along with the kaffir lime leaves and lemongrass.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
6. Add the green beans, cabbage, carrots, and cherry tomatoes to the pan and cook for an additional 5 minutes.
7. Pour in the coconut milk and simmer for another 5 minutes.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 24g
Carbohydrates: 16g
Protein: 27g
Sodium: 660mg
Sugar: 7g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Red chilies can be substituted with dried red chili flakes.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Green beans, cabbage, carrots, and cherry tomatoes can be substituted with any vegetables of your choice.
Variations:
- Add shrimp or squid for a seafood version.
- Add potatoes or sweet potatoes for a heartier version.
- Use different types of chilies for a spicier or milder version.
Tips and tricks:
- Use a mortar and pestle to grind the garlic, shallot, and red chilies for a more authentic flavor.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of water depending on how thick or thin you want the sauce to be.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over low heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with fresh cilantro or basil leaves.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice or noodles.
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk.
- If the sauce is too thin, simmer for longer or add a cornstarch slurry to thicken.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Krengsengan is a traditional Javanese dish that is typically made with beef or chicken and a spicy, sweet, and sour sauce.
Flavor profiles:
Spicy, sweet, and sour.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian