Habang Chicken ( ayam masak Habang ) Indonesian Recipes

Habang Chicken ( ayam masak Habang ) Indonesian Recipes

Ingredients:
2.4 lbs Chicken
1 tsp Salt
1 tsp Tamarind Water
500 ml Water
2 tbsp Sweet soy sauce
3 pcs Chopped tomatoes
2 tsp Javanese palm sugar
Cooking oil


Spices:
l50 gr Red chilies
12 Shallots
6 cloves Garlic
2 tsp Shrimp paste
2 cm Ginger
2 cm Lesser galangal
2 tsp salt


Instructions:
1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.
2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.
3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.
4. Remove and drain.
5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.
6. Add the fried chicken, stir, and pour water.
7. Add sweet soy sauce, sugar, tomatoes and palm sugar.
8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

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mix vegetable in tamarind ala padang ( sayur asam padang ) indonesian recipes

mix vegetable in tamarind ala palembang ( sayur asam palembang )

mix vegetable in tamarind ala palembang ( sayur asam palembang ) indonesian recipe mix vegetable in tamarind are recipe derived from palembang sumatra, in indonesian called sayur asam palembang.

ingredients :
350 grams giant shrimp
750 ml of water
1 stalk lemongrass, white part, crushed
1 tbsp tamarind water
2 pieces of red pepper, cut into pieces
100 g pineapple, cut into pieces
150 grams of cucumber, potongpotong
4 long beans, cut into 4 cm
1 leek, cut into pieces
15 basil leaves

seasoning mashed:
1/2 cm galangal
1 cm ginger
4 red onions
2 cloves of garlic
11/2 cm turmeric
11/2 tsp salt
1/2 tsp sugar

3/4 tsp roasted shrimp paste

direction :

1. Boiled shrimp, water, lemongrass and seasoning until shrimp change color.

2. ADD chilli, pineapple, cucumber, green beans and leeks, bring to a boil.

3. Add tamarind water and basil leaves, stir and simmer for a while. Lift.

4. Serve

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mealt and bone soup ala palembang ( pindang tulang palembang )

Ingredients:
1 kg/2 lb beef meat with bones ( spare rib)
1 stem lemon grass, outer leave discard, bruished
2 salam leaves or bay leaves
2 cm or 1 tsp ginger, bruished or sliced
2 cm or 1 tsp galangale, bruished or sliced
1 tomato, quartered
3 large red / green chillies, de-seeded, halved
5 small red chillies / bird chillies (optional)
a handfull of sweet basil / kemangi
3 tbsp tamarind water (1 tsp tamarind pulp soak in 3 tbsp water)
1 tsp indonesian sweet soya sauce / kecap manis
1 tsp palm sugar
salt to taste
sugar to taste
1.5 lt / 3 pints water

Spice Paste:
2 large red chillies, de-seeded, chopped
5 shallots, chopped
3 cloves garlic, chopped


Manggo Sambal (if preferrec):
2 tsp chopped young manggo / ananas, 3 small chillies
a thin slice of roasted shrimp paste / terasi, palm sugar & salt to taste


Directions:
Put all ingredients for the paste in a blender or food processor and blend until smooth.
(If necessery add a little bit water to help the blending process).
Pour in 1.5 liter water in a deep saucepan, cover the pan and bring to boil.
Adjust the heat into medium, *** add the beef meat / spare rib and cook until half cooked.
(If necessary skim off and discard the fat that floats to the water surface).
Add the paste, lemon grass, salam leaves, ginger, galangale and bring the whole mix to boil again.
Consecutively add the chilies, kecap manis, brown sugar and tamarind water.
Adjust the seasoning, add the salt and sugar to taste until it tastes sour, sweet and spicy.
(If preferred you can add 1 tsp broth powder).
Add the sliced tomatoes and sweet basil. Lift.
Serve with rice and manggo / ananas sambal ( if preffered).
Manggo/ Ananas sambal:
Grind the chillies, roasted shrimp paste and salt in a mortar until smooth.
Add the chopped young manggo / ananas on it. Ready to serve.

*** Add the meat into boiled water then cook on the medium heat to preserve it's best taste.

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