Description
Garang Asem Chicken is a tangy and aromatic Indonesian dish made with chicken, bilimbi or green tomatoes, coconut milk, and a blend of fragrant herbs and spices. It offers a bold mix of spicy, sour, and savory flavors.
Ingredients
1 whole free-range chicken, cut into pieces
10 pieces bilimbi (or green tomatoes), sliced
5 shallots, thinly sliced
3 cloves garlic, thinly sliced
5 bird’s eye chilies (adjust to taste)
2 bay leaves
2 stalks lemongrass, bruised
2 inches galangal, bruised
500 ml thin coconut milk
150 ml thick coconut milk
1 tsp salt
1 tsp seasoning powder (optional)
½ tsp sugar
Instructions
- Heat oil in a pot over medium heat. Sauté shallots and garlic until soft and fragrant.
- Stir in the bruised lemongrass, bay leaves, and galangal. Cook for 2–3 minutes.
- Add chicken pieces. Cook until they turn opaque, stirring occasionally.
- Mix in bird’s eye chilies and sliced bilimbi (or green tomatoes).
- Pour in thin coconut milk. Simmer until chicken is tender (around 25–30 minutes).
- Stir in thick coconut milk, salt, seasoning powder (if using), and sugar. Cook gently for 5–10 minutes without boiling.
- Serve hot over steamed rice or on banana leaves for an authentic touch.
Notes
- Use tofu or tempeh for a vegetarian version.
- Tamarind paste can replace bilimbi or green tomatoes.
- Substitute thick coconut milk with coconut cream for richer flavor.
- Add kaffir lime leaves for an extra fragrant touch.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat gently on low heat; add water or coconut milk if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
