- Cooking Time:
- Preparation Time:
- 3 pounds (1 1/2 kg)chicken
- 1/4 cup (60 ml)vegetable oil
- 3 large onions
- 3 tablespoons asam* (tamarind) water
- 8 cloves garlic, minced
- 1 1/2 teaspoon gula Djawa* (palm sugar
- 4 kemirie* (candle nuts), chopped finely
- 1 cup (250 ml) thick coconut milk
- 1 cup (250 ml) thin coconut milk
- 3 tablespoons Kecap manis* (Indonesian sweet soy sauce)
- 1/2 teaspoon salt
- 1 tablespoon ground coreander
- 1 teaspoon ground cumin
- 2 1/2 teaspoon ground laos* (galangal)
- 1 teaspoon sambal oelek* (ground chili paste)- more to taste
- 1 teaspoon trasi* (shrimp paste)
- Cut the chicken into quarters. Heat the oil in a large skillet or Wadjan (Wok) and fry the chicken until evenly browned, then lift out and set aside. Peel and finely chop the onions and fry with the garlic until golden brown.
- Add the spices and shrimp paste and fry for 2 to 3 minutes, stirring constantly. Add a little bit of the thin coconut milk if the spices begin to stick to the bottom of the pan.
- Add the tamarind water, sugar and candle nuts, then pour in the coconut milks and bring almost to the boil, stirring constantly. Simmer for 5 minutes, stir in the kecap manis and salt and add the chicken pieces. Cover and simmer gently for about 1 hour. occasionally turning the chicken and basting with the sauce
NotesSome of you might have heard of the word Rijstafel which means rice table and this word was coined during Dutch colonial time in the former Netherlands East Indies (Indonesia). Those of us who are Dutch-Indonesian we retain the word Rijstafel, meaning that when we have relatives and or friends over, we share an abundance of dishes....Selamat Datang! Welcome!
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