Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 cans of coconut milk (800 ml)
- 2 cups of water
- 10 cloves of garlic, minced
- 5 shallots, sliced
- 5 red chilies, sliced
- 5 candlenuts, crushed
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 2 cm ginger, sliced
- 2 cm galangal, sliced
- 2 tbsp vegetable oil
- 2 tbsp sweet soy sauce
- 1 tbsp salt
- 1 tsp sugar
- 1 tsp white pepper
Special equipment needed: None
Step-by-step instructions:
- Heat the vegetable oil in a pot over medium heat.
- Add the garlic, shallots, chilies, and candlenuts. Stir fry until fragrant.
- Add the chicken pieces and stir fry until they change color.
- Add the coconut milk, water, bay leaves, lemongrass, ginger, galangal, sweet soy sauce, salt, sugar, and white pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Simmer for 1 hour or until the chicken is tender and the sauce has thickened.
- Serve hot with steamed rice.
30 minutes preparation time, 1 hour cooking time
5. Temperature: Medium heat for stir frying, low heat for simmering
Serving size: 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 35g
- Carbohydrates: 10g
- Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Candlenuts can be substituted with macadamia nuts or cashews.
- Red chilies can be substituted with green chilies or jalapenos.
Variations:
- Add vegetables such as carrots, potatoes, or green beans.
- Use different types of meat or seafood.
- Add more or less chilies depending on your preferred level of spiciness.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Stir occasionally to prevent sticking.
- Adjust the seasoning to your taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or scallions.
Pairings:
- Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice, pickled vegetables, fresh salad.
Troubleshooting advice:
- If the sauce is too thin, simmer for longer until it thickens.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator promptly.
Food history:
- Sekba is a traditional Indonesian dish that originated in Java.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian