GARANG ASEM



Garang asem is a traditional Indonesian dish with a sweet, sour, and spicy flavor profile. It typically consists of chicken or beef cooked in a tangy tamarind-based sauce with various aromatic spices. Here's a recipe for making garang asem with chicken:

Ingredients:

For the Spice Paste (Bumbu):

  • 6 shallots, peeled
  • 4 cloves garlic, peeled
  • 4-6 red chili peppers (adjust to taste), deseeded if you prefer less heat
  • 2-3 red bird's eye chili peppers (optional, for extra heat)
  • 2-inch piece of ginger, peeled
  • 2-inch piece of galangal, peeled
  • 2 lemongrass stalks, white part only, thinly sliced
  • 1 tablespoon coriander seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon shrimp paste (terasi or belacan) (optional)
  • Salt to taste

Other Ingredients:

  • 1 whole chicken, cut into pieces (or chicken thighs and drumsticks)
  • 3 cups water
  • 3 tablespoons tamarind paste dissolved in 1 cup of water
  • 3 tomatoes, cut into wedges
  • 2 tablespoons palm sugar (or brown sugar)
  • Salt to taste
  • Cooking oil

Optional Garnishes:

  • Kaffir lime leaves, thinly sliced
  • Fresh cilantro leaves
  • Fried shallots

Instructions:

  1. Prepare the Spice Paste (Bumbu):

    • In a blender or food processor, combine all the ingredients for the spice paste and blend until smooth. If necessary, you can add a little water to help the blending process.

  2. Marinate the Chicken:

    • Place the chicken pieces in a large bowl and rub them with half of the spice paste. Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate.

  3. Cooking the Chicken:

    • Heat some cooking oil in a large pot or Dutch oven over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides.

  4. Add Water and Tamarind:

    • Pour the water and tamarind mixture into the pot, stirring well to combine. Bring the liquid to a boil.

  5. Simmering:

    • Reduce the heat to low and let the chicken simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Skim off any foam or impurities that rise to the surface.

  6. Add Tomatoes and Seasoning:

    • Once the chicken is cooked, add the tomato wedges, palm sugar, and salt to taste. Stir well and continue to simmer for another 5-10 minutes until the tomatoes are softened and the flavors meld together.

  7. Adjust Consistency and Seasoning:

    • If the sauce is too thin, you can simmer it uncovered for a few more minutes to reduce and thicken slightly. Taste the sauce and adjust the seasoning according to your preference, adding more salt or palm sugar if needed.

  8. Serve:

    • Transfer the garang asem to a serving dish and garnish with thinly sliced kaffir lime leaves, fresh cilantro leaves, and fried shallots if desired. Serve hot with steamed rice.

Enjoy your flavorful garang asem!

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