Ingredients with Measurements:
- 500g chicken breast, cut into small pieces
- 2 cups of water
- 1 cup of coconut milk
- 3 tbsp of vegetable oil
- 2 tbsp of tamarind paste
- 2 tbsp of sweet soy sauce
- 1 tbsp of palm sugar
- 1 tsp of salt
- 2 bay leaves
- 2 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 200g tempeh, cut into small pieces
- 2 red chilies, sliced
- 2 green chilies, sliced
- 2 shallots, sliced
- 3 garlic cloves, minced
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the vegetable oil over medium heat.
2. Add the shallots and garlic, and sauté until fragrant.
3. Add the chicken and cook until browned.
4. Add the water, coconut milk, tamarind paste, sweet soy sauce, palm sugar, salt, bay leaves, kaffir lime leaves, and lemongrass.
5. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
6. Add the tempeh and chilies, and let it simmer for another 10 minutes.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 22g
- Protein: 33g
- Sodium: 630mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or beef.
- Tamarind paste can be substituted with lime juice.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as carrots, potatoes, and green beans.
- Use tofu instead of tempeh.
- Add more chilies for a spicier dish.
Tips and tricks:
- Bruise the lemongrass stalks by hitting them with a rolling pin to release their flavor.
- Cut the chicken and tempeh into small pieces for faster cooking.
- Adjust the sweetness and sourness to your liking by adding more or less palm sugar and tamarind paste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice.
Garnishes:
- Garnish with sliced chilies and chopped cilantro.
Pairings:
- Serve with a side of pickles or sambal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the dish is too sour, add more palm sugar.
- If the dish is too sweet, add more tamarind paste or lime juice.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Selat Solo is a traditional Indonesian dish from the city of Solo.
Flavor profiles:
- Sweet, sour, and savory.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian