Ingredients

  • Serves 2-4 people
  • 1 free range chicken

  • 1 L water

  • 15 g fried onions

  • 20 ml cooking oil, for sauteing

  • Finely chopped spices:

    5 cm ginger

  • 1 lemongrass

  • 7 cm turmeric

  • 7 cm aromatic ginger

  • 7 cm galangal

  • 20 g shallots

  • 20 g garlic

  • 20 g curly red chili

  • 15 g red cayenne pepper

  • 15 g candlenut

  • 3 kaffir lime leaves

  • 3 bay leaves

  • 3 g shrimp paste

  • Seasoning:

    5 g salt

  • 16 g sugar

  • 10 g chicken stock powder

  • 3 g nutmeg powder

  • 1 tsp coriander powder

  • 3 g white pepper powder

  • 30 g tamarind

Garang Asem Bali (Bali Tamarind Chicken)
Recipe Courtesy of
Darmawan

Garang Asem Bali (Bali Tamarind Chicken)

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"Kadewatan Chicken Rice" from Kadewatan, Bali is locally known as Ayam Garang Asem Bali, which literally translates to Fierce Tamarind Chicken from Bali. This dish inspires spicy and sour tones from the tamarind and fierce chili. Without the long cooking process which renders the fat from the chicken skin, this dish would lose its rich and layered complexity in flavour.
  • Easy
  • 40 min
  • 30 min
  • 10 min
  • 4 steps
  • 24 Ingredients
  • Easy
  • 4 steps
  • 24 Ingredients
  • 40 min
  • 30 min
  • 10 min

Directions

  1. Prepare the chicken

    • Cut the chicken according to preferred size pieces. Wash it clean and set aside.

    Chicken can be replaced with duck. Duck requires a longer cooking time.



  2. Chop and saute the spices

    • Finely chop the spices ingredients.

    • Then saute the spices with shrimp paste, kaffir lime leaves and bay leaves over medium heat for about 15 minutes.

    Do not puree the spices. Finely chopped or coarsely ground the spices.

    Chop and saute the spices


  3. Add the chicken

    • After the spices are cooked, add the chicken and cook until the chicken changes color.


  4. Add water and seasoning

    • Then add water and seasoning.

    • Cook until the chicken is thoroughly done and tender, stirring occasionally.

    • Then turn off the heat and set aside.
    Add water and seasoning


Plate and Serve!

  • Prepare a serving bowl, and transfer the Garang Asem Bali into the bowl.

  • Sprinkle with fried onions and serve.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 free range chicken

    • 1 L water

    • 15 g fried onions

    • 20 ml cooking oil, for sauteing

    • Finely chopped spices:

      5 cm ginger

    • 1 lemongrass

    • 7 cm turmeric

    • 7 cm aromatic ginger

    • 7 cm galangal

    • 20 g shallots

    • 20 g garlic

    • 20 g curly red chili

    • 15 g red cayenne pepper

    • 15 g candlenut

    • 3 kaffir lime leaves

    • 3 bay leaves

    • 3 g shrimp paste

    • Seasoning:

      5 g salt

    • 16 g sugar

    • 10 g chicken stock powder

    • 3 g nutmeg powder

    • 1 tsp coriander powder

    • 3 g white pepper powder

    • 30 g tamarind

    Nutrition
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