29th Dish Ayam Masak Habang from Indonesia.

Don’t try this at home, unless you like you’re food extra spicy hot! I had trouble with one bit of the ingredients and that was the red chillies; the recipe asked for 150gr but I wasn’t sure what “gr” meant so I added about 15 red chillies. Trust me that was more than enough, obviously you can use less if you don’t like too much heat. 

Ingredients:

2.4 lbs Chicken
1 tsp Salt
1 tsp Tamarind Water
500 ml Water
2 tbsp Sweet soy sauce ( "Kecap Manis" )
3 Tomatoes chopped
2 tsp Javanese palm sugar ( "Gula Merah" )
Cooking oil

Spices:

l50 gr Red chillies
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.






 
I gave this a 8.5 out of 10, and I’m sure this will become a family favourite once I use less chillies.

Ammo