Asam Pedas Ayam by @chefamirgani

1h

4 servings

🧄

15 g

Garlic

🧅

6 cloves

Shallot

🫚

Ginger

🫙

2.5 cm

Fresh turmeric

🦐

Belacan

🫗

90 ml

Cooking oil

🌿

1 stalk

Lemongrass

🌶️

Dried chili paste

🍗

1 kg

Chicken

💧

120 ml

Water

🫘

7.5 ml

Tamarind paste

🍃

Laksa leaf

🌸

1

Torch ginger flower

🧂

3 g

Salt

🍗

7.5 g

Chicken powder

🥕

120 g

Okra

🍅

2

Tomato

  1. Peel
    • garlic
    • shallots
    • fresh ginger

    Peel the garlic, shallots, ginger, and fresh turmeric.

  2. Blend
    • garlic
    • shallots
    • fresh ginger

    Blend the garlic, shallots, ginger, fresh turmeric, and toasted shrimp paste into a smooth spice paste.

  3. Step
    • lemongrass

    Bruise the lemongrass stalk with the back of the knife.

  4. Cut
    • okra
    • tomatoes

    Cut the okra into bite-size pieces and quarter the 2 tomatoes.

  5. Heat
    • cooking oil

    Heat 6 tbsp (90 ml) cooking oil in a pot over medium heat.

  6. Add
    • lemongrass

    Add the bruised lemongrass and fry until fragrant.

  7. Add
    • Cooking oil

    Add the blended spice paste and sauté until aromatic and beginning to release oil.

  8. Stir
    • blended dried chili paste
    • Cooking oil

    Stir in 1 ladle (120 ml) blended dried chili paste and fry until the oil separates.

  9. Add
    • water
    • Dried chili paste

    Add small splashes from the 1/2 cup (120 ml) water if the chili paste becomes too dry.

  10. Add
    • chicken
    • Dried chili paste

    Add the chicken pieces and stir to coat them in the fried chili paste.

  11. Cook
    • chicken

    Cook the chicken gently until it releases its natural juices.

  12. Pour
    • water
    • tamarind paste

    Pour in the remaining water and stir in 1/2 tbsp (7.5 ml) tamarind paste.

  13. Add
    • Vietnamese coriander
    • torch ginger flower

    Add the Vietnamese coriander and torch ginger flower, then bring the gravy to a gentle boil.

  14. Season
    • salt
    • chicken powder

    Season the gravy with salt and chicken powder.

  15. Add
    • okra

    Add the okra and simmer until just tender.

  16. Reduce
    • tomatoes

    Reduce the heat and add the quartered tomatoes.

  17. Simmer
    • Tomato

    Simmer until the tomatoes soften and the gravy is thick, then serve hot.

Asam Pedas Ayam by @chefamirgani

1h

4 servings

🧄

15 g

Garlic

🧅

6 cloves

Shallot

🫚

Ginger

🫙

2.5 cm

Fresh turmeric

🦐

Belacan

🫗

90 ml

Cooking oil

🌿

1 stalk

Lemongrass

🌶️

Dried chili paste

🍗

1 kg

Chicken

💧

120 ml

Water

🫘

7.5 ml

Tamarind paste

🍃

Laksa leaf

🌸

1

Torch ginger flower

🧂

3 g

Salt

🍗

7.5 g

Chicken powder

🥕

120 g

Okra

🍅

2

Tomato

Preparation Steps

  1. Step 1/17

    Peel the garlic, shallots, ginger, and fresh turmeric.

    🧄garlic
    🧅shallots
    🫚fresh ginger
    🫙fresh turmeric
    🔪knife
    🪵cutting board

  2. Step 2/17

    Blend the garlic, shallots, ginger, fresh turmeric, and toasted shrimp paste into a smooth spice paste.

    🧄garlic
    🧅shallots
    🫚fresh ginger
    🫙fresh turmeric
    🦐toasted shrimp paste

  3. Step 3/17

    Bruise the lemongrass stalk with the back of the knife.

    🌿lemongrass
    🔪knife
    🪵cutting board

  4. Step 4/17

    Cut the okra into bite-size pieces and quarter the 2 tomatoes.

    🥕okra
    🍅tomatoes
    🔪knife
    🪵cutting board

  5. Step 5/17

    Heat 6 tbsp (90 ml) cooking oil in a pot over medium heat.

    🫗cooking oil
    🥄wooden spoon

  6. Step 6/17

    Add the bruised lemongrass and fry until fragrant.

    🌿lemongrass
    🥄wooden spoon

  7. Step 7/17

    Add the blended spice paste and sauté until aromatic and beginning to release oil.

    🥄wooden spoon

  8. Step 8/17

    Stir in 1 ladle (120 ml) blended dried chili paste and fry until the oil separates.

    🌶️blended dried chili paste
    🥄wooden spoon
    🥄ladle

  9. Step 9/17

    Add small splashes from the 1/2 cup (120 ml) water if the chili paste becomes too dry.

    💧water
    🥄wooden spoon
    🥄measuring cup

  10. Step 10/17

    Add the chicken pieces and stir to coat them in the fried chili paste.

    🍗chicken
    🥄wooden spoon

  11. Step 11/17

    Cook the chicken gently until it releases its natural juices.

    🍗chicken
    🥄wooden spoon

  12. Step 12/17

    Pour in the remaining water and stir in 1/2 tbsp (7.5 ml) tamarind paste.

    💧water
    🫘tamarind paste
    🥄wooden spoon
    🥄measuring cup
    🥄measuring spoons

  13. Step 13/17

    Add the Vietnamese coriander and torch ginger flower, then bring the gravy to a gentle boil.

    🌿Vietnamese coriander
    🌸torch ginger flower
    🥄wooden spoon

  14. Step 14/17

    Season the gravy with salt and chicken powder.

    🧂salt
    🍗chicken powder
    🥄wooden spoon
    🥄measuring spoons

  15. Step 15/17

    Add the okra and simmer until just tender.

    🥕okra
    🥄wooden spoon

  16. Step 16/17

    Reduce the heat and add the quartered tomatoes.

    🍅tomatoes
    🥄wooden spoon

  17. Step 17/17

    Simmer until the tomatoes soften and the gravy is thick, then serve hot.

    🥄wooden spoon
    🥣serving bowl

Composition

Ingredients

Types

Vegetables, Aromatics, Oils, Meat, Poultry, Liquids, Seasonings, Condiments, Herbs

Ingredients

Garlic, Shallot, Ginger, Fresh turmeric, Belacan, Cooking oil, Lemongrass, Dried chili paste, Chicken, Water, Tamarind paste, Laksa leaf, Torch ginger flower, Salt, Chicken powder, Okra, Tomato

Notes

Shallot (small shallots), Ginger (1 inch piece), Fresh turmeric (1 inch piece), Belacan (1 inch piece, toasted), Lemongrass (bruised), Dried chili paste (1 scoop, blended dried chili), Chicken (half to one whole chicken), Laksa leaf (daun kesum, amount not given), Torch ginger flower (bunga kantan, amount not given), Salt (to taste), Okra (bendi, amount not given), Tomato (quartered)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-free, Gluten-free, Low-carbohydrate, Ketogenic

Calories

480 kcal

Macro nutrients

Protein: 35g, Fat: 30g, Carbohydrates: 15g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 620mg, Iron: 2.4mg, Calcium: 85mg

Vitamins

Vitamin C: 31mg, Vitamin A: 170mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

knife, cutting board, ladle, wooden spoon, measuring spoons, measuring cup, serving bowl

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family Meal, Everyday Cooking

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Thick, Tender, Silky, Soft

Flavors

Spicy, Sour, Savory, Aromatic, Umami, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Cool completely before freezing,Store in a freezer-safe airtight container,Thaw in the refrigerator before reheating)