Ingredients with Measurements:
- 500g boneless chicken breast, cut into bite-sized pieces
- 1 cup of water
- 1 cup of coconut milk
- 2 tablespoons of tamarind paste
- 2 tablespoons of palm sugar
- 2 tablespoons of peanut butter
- 2 cloves of garlic, minced
- 2 shallots, sliced thinly
- 2 red chilies, sliced thinly
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 bunch of water spinach (kangkung), washed and trimmed
- 1 cucumber, sliced thinly
- 1 tomato, sliced thinly
- 1 lime, cut into wedges
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a pot, combine water, coconut milk, tamarind paste, palm sugar, peanut butter, garlic, shallots, red chilies, and salt. Stir well and bring to a boil.
2. Reduce the heat and let it simmer for 10 minutes until the sauce thickens.
3. In a pan, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through.
4. Add the chicken to the sauce and stir well to coat.
5. In a mortar and pestle, pound the water spinach until slightly bruised.
6. Arrange the water spinach, cucumber, and tomato on a plate.
7. Pour the chicken and sauce over the vegetables.
8. Serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 25g
Carbohydrates: 20g
Fiber: 3g
Sugar: 10g
Sodium: 600mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or tempeh for a vegetarian version.
- Water spinach can be substituted with any leafy green vegetables such as spinach or kale.
- Red chilies can be substituted with chili flakes or cayenne pepper.
Variations:
- Add boiled eggs or fried tofu as additional protein.
- Use different vegetables such as bean sprouts, cabbage, or carrots.
- Top with fried shallots or crushed peanuts for extra crunch.
Tips and tricks:
- To make the sauce smoother, blend the ingredients in a blender before cooking.
- Adjust the spiciness level by adding more or less red chilies.
- To make it spicier, add a few drops of hot sauce or sambal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with the vegetables arranged neatly around the chicken.
Garnishes:
Garnish with chopped cilantro or basil leaves.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Indonesian-style fried rice (nasi goreng)
- Vegetable stir-fry
- Spring rolls
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
- Wash all vegetables thoroughly before using.
Food history:
Pecel Ayam is a traditional Indonesian dish that originated from Java. It is a popular street food that is often sold by street vendors.
Flavor profiles:
Pecel Ayam has a sweet, sour, and slightly spicy flavor profile.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Indonesian