Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 red chili peppers, chopped
- 2 green chili peppers, chopped
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 1/2 cup water
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the garlic, red chili peppers, and green chili peppers until they form a paste.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and sauté until translucent.
3. Add the chicken to the skillet and cook until browned on all sides.
4. Add the chili paste to the skillet and stir to combine with the chicken and onion.
5. Add the tamarind paste, palm sugar, salt, and water to the skillet. Stir to combine.
6. Reduce the heat to low and let the mixture simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Carbohydrates per serving: 10g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Tamarind paste can be substituted with lime juice
- Palm sugar can be substituted with brown sugar
Variations:
- Add vegetables such as bell peppers, carrots, or green beans to the skillet
- Use different types of chili peppers for a spicier or milder flavor
- Add coconut milk for a creamier sauce
Tips and tricks:
- Be careful when handling chili peppers, as they can irritate the skin and eyes
- Adjust the amount of chili peppers to your desired level of spiciness
- Serve with rice or noodles to soak up the sauce
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in a bowl with rice or noodles, garnished with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro, lime wedges
Pairings:
Steamed rice, noodles, stir-fried vegetables
Suggested side dishes:
Steamed broccoli, stir-fried green beans, cucumber salad
Troubleshooting advice:
If the sauce is too thick, add more water. If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F.
Food history:
Sambal Tumpang is a traditional Indonesian dish that originated in the Java region.
Flavor profiles:
Spicy, tangy, sweet
Serving suggestions:
Serve as a main dish with rice or noodles.
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Region: Indonesian