Garang Asem Ayam Kampung Recipe
Garang Asem Ayam Kampung is a traditional Indonesian dish known for its aromatic flavors and distinct tanginess. This recipe features free-range chicken, simmered with a blend of spices and fresh ingredients, all wrapped in banana leaves for a unique and authentic taste. Perfect for preparing the night before to allow the flavors to meld, this dish is ideal for a hearty breakfast or lunch. Here’s how you can recreate this delightful dish at home.
Ingredients:
- 1 whole free-range chicken (ayam kampung), cut into small pieces
- 8 cloves garlic, finely sliced
- 8 shallots, finely sliced
- 4 green tomatoes, cut into quarters
- 1 large onion, finely sliced
- 4-6 bird’s eye chilies (cabe rawit), sliced
- Salt to taste
- Banana leaves, for wrapping
- Plastic wrap or kitchen plastic bags
- 600 ml hot water
Instructions:
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Prepare the Chicken:
Begin by cutting the whole chicken into small, bite-sized pieces. Rinse thoroughly under cold water to ensure all impurities are removed. Pat dry with paper towels and set aside. -
Prepare the Vegetables and Spices:
Slice the garlic and shallots thinly. Cut the green tomatoes into quarters and slice the bird’s eye chilies in half. Slice the large onion thinly. -
Wrapping Method:
- Prepare the Wrapping Materials: If you choose the banana leaf wrapping method, first prepare the banana leaves by cutting them into large enough pieces to wrap around the chicken. Lay out the banana leaves, then cover them with plastic wrap to prevent any leakage during steaming.
- Assemble the Wrap: Place a few pieces of chicken on the center of each banana leaf. Top with slices of garlic, shallots, onion, green tomatoes, and bird’s eye chilies. Sprinkle a pinch of salt over the top.
- Wrap and Seal: Fold the banana leaves over the chicken to create a sealed packet. Ensure that the packets are well-sealed to prevent any leakage during steaming. You can use additional banana leaves or plastic wrap if needed to secure the packets.
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Steaming:
Arrange the wrapped packets in a steamer basket. Steam over boiling water for approximately 1 hour. The steam should penetrate the packets, cooking the chicken and infusing it with the aromatic spices and vegetables. -
Stovetop Method:
If you prefer to cook the garang asem without wrapping in banana leaves:- Prepare the Cooking Pot: Place the chicken pieces into a large pot. Add the sliced garlic, shallots, onion, green tomatoes, and bird’s eye chilies. Season with salt.
- Add Water: Pour in 600 ml of hot water. Ensure the chicken is just barely covered with water—garang asem is meant to have minimal liquid.
- Cook: Bring the pot to a gentle simmer and cook over low heat for about 45 minutes to 1 hour. The chicken should be tender and the flavors well-combined. Optionally, add a splash of coconut milk for a richer flavor.
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Serving:
- Banana Leaf Wrapped: Carefully unwrap the banana leaves and transfer the chicken and its accompanying vegetables to a serving dish. Serve hot.
- Stovetop Cooked: Transfer the chicken and sauce to a serving dish and enjoy.
Tips:
- Preparation Time: For best results, prepare garang asem in the evening and allow it to sit overnight. This allows the flavors to develop further and makes it a convenient dish for the next day’s meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
This traditional recipe for Garang Asem Ayam Kampung offers a taste of Indonesian cuisine right in your own kitchen. Enjoy the rich, tangy flavors and the unique cooking method that makes this dish special.
