Ayam Garang Asem

Ingredients

• 10 Shallot (sliced)
• 7 Garlic (sliced)
• 3 Fresh Red Chili (curly variety; sliced)
• 1 Galangal (thumb-sized piece; smashed)
• 1 Ginger (thumb-sized piece; sliced)
• 2 Lemongrass (bruised)
• 3 Salam Leaf (Indonesian bay leaves)
• 1 kg Chicken (cut into pieces; cleaned with lime juice and salt)
• 4 Banana Leaf (for lining and covering (optional))
• 800 ml Water
• 65 ml Coconut Milk (1 small packet)
• 1 tbsp Table Salt
• 1 tbsp Chicken Powder (bouillon powder)
• 1½ tbsp White Sugar
• 3 Green Tomato (sliced)
• 3 Tomato (red; sliced)
• 10 Bird's Eye Chili (red; whole)

Instructions

1. 1

   Sauté shallots, garlic, sliced curly red chilies, galangal, ginger, lemongrass, and Indonesian bay leaves in a pan until fragrant.

2. 2

   Add the chicken pieces and sauté until they are slightly browned.

3. 3

   Optional: Line a large pan or pot with banana leaves to enhance the aroma. Transfer the sautéed chicken and spices onto the leaves.

4. 4

   Pour in the water and coconut milk. Season with salt, bouillon powder, and sugar. Mix gently.

5. 5

   Add the sliced green tomatoes, red tomatoes, and whole red bird's eye chilies on top.

6. 6

   Cover the surface with more banana leaves, then place a lid on the pan. Cook over medium-low heat for 30 to 40 minutes until the chicken is tender and flavors have melded.