Learn how to make Garang Asem Ayam (chicken cooked in spices and coconut milk) for family's sohoor dish with this step-by-step recipe!
Kitchenesia.com - If you’re fan of comfort food, you are lucky. Indonesia provides a plethora of comfort food, that you are mot likely to try new one after another for a whole year. Let’s try one of them, a comfort dish from Kudus city of Central Java, Garang Asem Ayam (chicken cooked in spices and coconut milk stock).
Ultra-tender flesh smothered in a thick spicy-sour stock with vegetables, this traditional stew is slow cooked in to develop deep, incredible flavours. It takes 60 minutes to whip up, but most of the time you can leave it unattended.
Follow the recipe below to make one yourself at home!
Cooking time: 60 minutes
Yields: for 10 persons
1 free-range chicken, cut into 24 pieces
24 red bird’s eye chilies
5 cayenne chilies, crushed
6 bilimbis, chopped
5 green tomatoes, chopped
2 scallion stalks, cut into 1cm length
1 tbsp salt
1 tbsp palm sugar, crushed
750 ml coconut milk
4 lemongrass stalks, minced
5 bay leaves, shredded
4cm piece of galangal, minced
For spice paste:
5 garlic cloves
4 candlenut, burn for seconds
2 cm piece of ginger
1 tbsp coriander powder
1. Place all spice paste ingredients in pestle. Grid them using stone mortar until making a fine, smooth paste.
2. Place coconut milk, bay leaves, galangal, lemongrass, salt, and sugar in a pot. Bring them to boil for 4-5 minutes. Add chicken, cook for an hour until they are tender and the stock is thickened. Stir in between to make the ingredients blend well. Transfer to big, heat-proof bowl.
3. Serve Garang Asem Ayam (chicken cooked in spices and coconut milk) alongside steamed rice as sohoor’s dishes.