Ingredients with Measurements:
- 2 chicken breasts, sliced
- 1 cup sliced mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup coconut milk
- 2 tbsp vegetable oil
- 2 tbsp sweet soy sauce
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 cup water
- 2 hard-boiled eggs, sliced
- 1/4 cup fried shallots
- 2 tbsp chopped fresh cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 2 minutes.
2. Add the chicken and mushrooms to the skillet and cook until the chicken is browned on all sides, about 5 minutes.
3. Add the coriander, cumin, turmeric, salt, and black pepper to the skillet and stir to combine.
4. Pour in the coconut milk, sweet soy sauce, tamarind paste, palm sugar, and water. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Serve the Selat Solo with sliced hard-boiled eggs, fried shallots, and chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 16g
- Protein: 25g
- Fiber: 2g
- Sugar: 10g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Mushrooms can be substituted with any other vegetables of your choice.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add diced potatoes to the skillet for a heartier dish.
- Use shrimp instead of chicken for a seafood version of the dish.
- Add diced tomatoes for a tangy twist.
Tips and tricks:
- Make sure to brown the chicken and mushrooms well before adding the spices and liquids to the skillet.
- Adjust the amount of tamarind paste and palm sugar to your liking for a more sour or sweet taste.
- Serve with steamed rice for a complete meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Selat Solo in a large bowl with the sliced hard-boiled eggs, fried shallots, and chopped cilantro arranged on top.
Garnishes:
- Fried shallots and chopped cilantro
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Selat Solo is a traditional Indonesian dish that originated in the city of Solo in Central Java.
Flavor profiles:
- The dish is savory and slightly sweet, with a tangy and slightly sour flavor from the tamarind paste.
Serving suggestions:
- Serve the Selat Solo with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Indonesian