Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 red chilies, sliced
- 2 shallots, sliced
- 3 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 cup water
- 1 lime, juiced
Special Equipment Needed:
- Mortar and pestle (or food processor)
Step-by-Step Instructions:
1. In a mortar and pestle (or food processor), grind the red chilies, shallots, garlic, coriander, cumin, turmeric, and salt into a paste.
2. Heat the vegetable oil in a pan over medium-high heat.
3. Add the spice paste and cook for 2-3 minutes until fragrant.
4. Add the chicken and stir to coat with the spice paste.
5. Add the water, tamarind paste, and palm sugar. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
7. Stir in the lime juice and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 12g
Protein: 28g
Sodium: 600mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Red chilies can be substituted with chili flakes or cayenne pepper.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans for a more balanced meal.
- Use beef or shrimp instead of chicken for a different protein option.
- Add coconut milk for a creamier sauce.
Tips and Tricks:
- Use a non-stick pan to prevent the chicken from sticking to the bottom.
- Adjust the amount of red chilies to your desired level of spiciness.
- Marinate the chicken in the spice paste for a few hours before cooking for more flavor.
Storage Instructions:
Store 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 Spicy Ayam Bumbu Rujak in a bowl with a side of rice and garnish with sliced red chilies and fresh cilantro.
Garnishes:
Sliced red chilies and fresh cilantro.
Pairings:
Serve with steamed rice and a side of cucumber salad.
Suggested Side Dishes:
Cucumber salad, steamed vegetables, or fried rice.
Troubleshooting Advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken is not cooked through, simmer for a few more minutes until fully cooked.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food History:
Ayam Bumbu Rujak is a traditional Indonesian dish that originated from the island of Java. It is typically made with chicken or beef and a spicy sauce made with tamarind, palm sugar, and a blend of spices.
Flavor Profiles:
Spicy, tangy, sweet, savory.
Serving Suggestions:
Serve hot with a side of rice and garnish with sliced red chilies and fresh cilantro.
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Region: Indonesian