Garang Asem

A Central Javanese sour chicken stew cooked in banana leaf with bilimbi fruit, chili, and galangal.

Ingredients

• 500g chicken thighs
• 400g rice noodles
• 2 tbsp sliced shallots
• 1/2 tsp ground turmeric
• 1/4 cup coconut oil
• 2 long beans, chopped
• a handful of fresh cilantro, chopped
• a generous spoonful of roasted peanuts
• 500ml coconut milk
• 1 tsp coriander seeds

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the grated fresh ginger and minced garlic gently until soft and fragrant.

2. 2

   Stir in the coriander seeds and palm sugar, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the tempeh and chayote, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the tempeh is tender, about 45 mins.

6. 6

   Stir in the jasmine rice and continue simmering for a few minutes more, until heated through.

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