Ingredients with Measurements:
- 1 lb chicken, cut into bite-sized pieces
- 1 cup tempoyak (fermented durian paste)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp vegetable oil
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 cup water
- 1 cup coconut milk
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 2 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 1 red chili, sliced (optional)
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Saute until fragrant, about 2 minutes.
2. Add chicken and cook until browned, about 5 minutes.
3. Add turmeric, chili powder, cumin powder, coriander powder, and salt. Stir to combine.
4. Add tempoyak and water. Stir to combine.
5. Add coconut milk, tamarind paste, brown sugar, kaffir lime leaves, and lemongrass. Stir to combine.
6. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until chicken is cooked through and the sauce has thickened.
7. Remove kaffir lime leaves and lemongrass. Garnish with sliced red chili (optional).
8. Serve with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sauteing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 15g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Tempoyak can be substituted with kimchi or miso paste.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as eggplant, okra, or green beans.
- Use different types of meat or protein.
- Adjust the spiciness level by adding more or less chili powder.
Tips and tricks:
- Be careful when handling tempoyak as it has a strong odor.
- Use a non-stick pot to prevent sticking.
- Stir occasionally to prevent burning.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice and garnish with sliced red chili.
Garnishes:
- Sliced red chili
Pairings:
- Serve with rice and a side of vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed broccoli
- Green salad
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk.
- If the sauce is too thin, simmer for longer until it thickens.
Food safety advice:
- Make sure chicken is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Tempoyak is a traditional fermented durian paste commonly used in Malaysian and Indonesian cuisine.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve with rice and a side of vegetables.
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Region: Malaysian