Serves 4 people
6 shallots
4 clove garlic
1 stalk lemongrass
5 bay leaves (dried or fresh)
5 cm galangal
4 large chilies
4 baby tomatoes
5 green star fruits
200 ml coconut milk
300 ml water
salt to taste
sugar to taste

Recipe Courtesy of
Asian Food Network

Garang Asem

Rich and spicy, the Garang Asem Bumbung is an Indonesian coconut chicken curry guaranteed to keep you coming back for more! A spoonful of this curry will expose your palette to many layers of amazing flavour, all of which comes from the combination of Southeast Asian spices, and the way it is cooked -fried, simmered then finished in a bamboo steamer. Enjoy it with steamed rice!

Difficulty: Medium

Preparation: 50 min
Cook: 10 min
Clean up: 15 min

Steps: 3 steps
12 Ingredients

Difficulty: Medium
Steps: 3 steps
12 Ingredients

Preparation: 50 min
Cook: 10 min
Clean up: 15 min

Instructions

Fry spices
- Heat the oil in a wok or large pan and sauté the 1 tsp ground coriander seeds and ½ tsp turmeric powder for 30 seconds.
- Add thinly sliced red chilies, thinly sliced green chili, galangal, shallots, garlic cloves, torn bay leaves, and continue to sauté for a further 2 minutes over a low heat.

Cook Chicken
- Add the chicken and lemongrass and continue to cook while stirring until the chicken is well coated with the spices.
- Add in the star fruits and baby green tomatoes.
- Add the 200 ml thick coconut milk 300 ml water, 2 tsp brown sugar, ¼ tsp salt, and ¼ tsp freshly cracked pepper.

Simmer & plate into banana leaf ready to steam
- Simmer for 15 minutes or until the chicken is cooked and tender. Remove from heat.
- Set up banana leaf like a pocket in a glass bowl. Place the tender chicken into the banana leaf, and close up like and secure with toothpick, then into a steamer.

Plate and Serve!

Place the banana leaf onto plate and open up to uncover the delicious cooked chicken

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Name: Garang Asem
Prep time: P0Y0M0D0H50M0S
Cook time: P0Y0M0D0H10M0S
Total time: P0Y0M0D1H0M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 6 shallots; 4 clove garlic; 1 stalk lemongrass; 5 bay leaves (dried or fresh); 5 cm galangal; 4 large chilies; 4 baby tomatoes; 5 green star fruits; 200 ml coconut milk; 300 ml water; salt to taste; sugar to taste