Pindang Asem Ayam Kampung Recipe
Ingredients:
- 1 whole free-range chicken (cut into 12 pieces), cleaned
- Juice of 1 lime
- For the Spice Paste:
- 3 red chilies
- 5 cloves garlic
- 10 shallots
- 2 segments turmeric (about 2 inches each)
- 1 segment ginger (about 2 inches)
- 2 stalks lemongrass, bruised
- 2 bay leaves
- 6 kaffir lime leaves
- 5 tamarillo fruits, halved
- 15 red and green bird’s eye chilies
- 1 teaspoon ground black pepper
- 1 teaspoon chicken bouillon powder (Royco)
- Salt to taste
- 3 liters water
- Cooking oil as needed
Instructions:
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Prepare the Spice Paste:
- Slice all the ingredients for the spice paste. Heat a generous amount of cooking oil in a skillet over medium heat.
- Fry the sliced spices until fragrant and cooked through. Add a splash of water to facilitate blending.
- Blend the fried spices into a smooth paste.
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Cook the Chicken:
- Prepare a pressure cooker by adding the water, chicken pieces, and the spice paste.
- Add the bruised lemongrass, bay leaves, and kaffir lime leaves to the pot.
- Season with chicken bouillon powder, ground black pepper, and salt to taste.
-
Pressure Cook:
- Close the pressure cooker lid and cook for approximately 15 minutes, or until the pressure cooker reaches full pressure and starts to hiss.
- Turn off the heat and allow the pressure to release naturally before opening the lid.
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Add Final Ingredients:
- Once the pressure is released and the lid is safely removed, add the halved tamarillo fruits and bird’s eye chilies.
- Continue to cook until the tamarillo fruits are tender and the flavors are well melded.
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Final Touches:
- Taste and adjust seasoning as needed.
- Serve hot, accompanied by steamed rice or as desired.
Enjoy this aromatic and tangy Pindang Asem Ayam Kampung, a traditional Indonesian chicken dish that brings together a harmonious blend of spicy, tangy, and savory flavors.
