Garang Asem
- Difficulty: Medium
- Preparation: 50 min
- Cook: 10 min
- Clean up: min
- Steps: 3 steps
- 12 Ingredients
- Difficulty: Medium
- Steps: 3 steps
- 12 Ingredients
- Preparation: 50 min
- Cook: 10 min
- Clean up: min
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Instructions
1. Fry spices
Heat the oil in a wok or large pan and sauté the 1 tsp ground coriander seeds and ½ tsp turmeric powder for 30 seconds.
Add thinly sliced red chilies, thinly sliced green chili, galangal, shallots, garlic cloves, torn bay leaves, and continue to sauté for a further 2 minutes over a low heat.
2. Cook Chicken
Add the chicken and lemongrass and continue to cook while stirring until the chicken is well coated with the spices.
Add in the star fruits and baby green tomatoes.
Add the 200 ml thick coconut milk 300 ml water, 2 tsp brown sugar, ¼ tsp salt, and ¼ tsp freshly cracked pepper.
3. Simmer & plate into banana leaf ready to steam
Simmer for 15 minutes or until the chicken is cooked and tender. Remove from heat.
Set up banana leaf like a pocket in a glass bowl. Place the tender chicken into the banana leaf, and close up like and secure with toothpick, then into a steamer.
Plate and Serve!
Place the banana leaf onto plate and open up to uncover the delicious cooked chicken
