Indonesian Chicken In Galangal Tomato Sauce Recipes

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INDONESIAN GINGER CHICKEN



Indonesian Ginger Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Steps:

  • Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

INDONESIAN CHICKEN IN GALANGAL-TOMATO SAUCE



Indonesian Chicken in Galangal-Tomato Sauce image

A spicy-sweet chicken dish that has a very unique flavor from the galangal root. Galangal can be hard to find, so ginger makes a decent substitute. The dish will taste different though, and the peppery-pine flavor of the galangal is what really makes the chicken taste special.

Provided by rpgaymer

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 shallots, chopped
2 garlic cloves, chopped
1 habanero pepper, seeded and chopped
1 tablespoon galangal, peeled and chopped
1 lemongrass, peeled and chopped
1/2 teaspoon ground turmeric
4 macadamia nuts, chopped
1 tablespoon peanut oil
2 tablespoons fish sauce
2 teaspoons palm sugar or 2 teaspoons brown sugar
1 (8 ounce) can tomato sauce
1/2 cup fresh cilantro, chopped
1 lime, juice of
2 lbs chicken breasts, cooked and shredded
3 cups cooked brown rice

Steps:

  • Using a mortar & pestle (or a food processor), grind the shallots, garlic, habanero pepper, galangal, lemon grass, turmeric, and macadamia nuts into a paste.
  • Heat the oil in a wok over medium-high heat, then stir in the spice paste and fry until fragrant, about 1 minute. Add the fish sauce and sugar and stir for 3-4 minutes, or until the paste starts to brown.
  • Add the tomato sauce, cilantro, and lime sauce and cook for 8 more minutes, stirring often.
  • Stir in the shredded chicken, and cook until heated through, Serve over brown rice.

GALANGAL CHICKEN BáNH Mì



Galangal Chicken Bánh Mì image

The citrusy aromatics of galangal paired with cilantro and garlic transform an otherwise bland chicken breast into a delicious filling for this bánh mì. Galangal, ginger's zestier cousin, is widely available at Southeast Asian markets and is worth seeking out. The various components of this recipe, such as the pickles and dressing, may be made in advance. The chicken, too, may be marinated a few days ahead of time. When you're ready to eat, simply sear off the chicken and assemble the bánh mì.

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 23

1 1/2 pounds boneless, skinless chicken breast
2 large cloves garlic, peeled
1 bunch fresh cilantro, coarsely chopped (about 1 cup)
One 1 1/2-inch piece fresh galangal, thinly sliced
1/3 cup neutral oil, such as canola, plus more for searing
1 tablespoon fish sauce
1 tablespoon ground coriander
1 1/2 teaspoons sugar
1 teaspoon ground black pepper
1 1/2 cups sugar
1 tablespoon kosher salt
3/4 cup distilled white vinegar
2 medium carrots, sliced into thin matchsticks
1 small daikon, sliced into thin matchsticks
1/4 small white onion, thinly sliced
1/2 cup mayonnaise
1/2 teaspoon Maggi Seasoning
1/4 teaspoon distilled white vinegar
1/4 bunch fresh cilantro, finely minced
Six 8-inch pieces baguette
1/2 English cucumber, sliced into thin matchsticks
Fresh cilantro sprigs, for serving
1 jalapeno, seeded and thinly sliced

Steps:

  • For the chicken and marinade: Cut each chicken breast into 4 thin slices: Place a chicken breast on a cutting board and press your palm down on top of the breast to prevent it from moving. Position your knife parallel to the cutting board and slice the chicken horizontally in half. Using the same method, divide those breast halves in half again. Each slice should be 1/8 to 1/4 inch thick. Continue with the remaining breasts. Transfer the chicken to a mixing bowl.
  • Combine the garlic, cilantro and galangal in a mortar (see Cook's Note). Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, coriander, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over the chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.
  • For the pickles: Combine the sugar and salt with 1 1/2 cups hot water in a mixing bowl. Stir to dissolve the sugar and salt, then add the vinegar, carrot, daikon and onion. Toss to coat the vegetables in the brine, then place a plate on top of the vegetables to keep them submerged in the brine. If there are bits of carrots or daikon left uncovered, wait 10 minutes for them to soften and sink into the brine. The pickles are ready in 1 hour, but will improve the longer they sit in the brine.
  • For the cilantro dressing: Combine the mayonnaise, Maggi Seasoning, white vinegar and cilantro in a bowl. Stir to incorporate the ingredients.
  • To cook the chicken: Add a tiny amount of oil to coat a heavy-bottomed skillet set over medium high heat until shimmering but not smoking. Add a few slices of chicken, taking care not to overcrowd the skillet. Sear the chicken until the edges caramelize, about 1 1/2 minutes. Flip the chicken and sear until cooked through, another 1 to 1 1/2 minutes, depending on the thickness of the chicken. Transfer to a plate. Repeat with the remaining chicken.
  • For the bánh mì: Split each baguette in half, then spread the dressing on the bottom half. Place a layer of cucumber on the dressing, then a layer of pickles. Add a few slices of seared chicken and top with a few sprigs of cilantro and slices of jalapeno before closing each bánh mì.

OPOR AYAM (INDONESIAN CHICKEN CURRY)



Opor Ayam (Indonesian Chicken Curry) image

This luxurious chicken stew from Java is a staple of the Indonesian kitchen, made by simmering the meat in coconut milk with curry paste and lemongrass. The chef Retno Pratiwi grew up eating the dish on special occasions in West Java, and continues to make it at her pop-up restaurant in Boston, always opting for drumsticks over white meat. Though the shallots are traditionally incorporated raw into the curry paste, Pratiwi prefers to caramelize them first to bring out their sweetness. It adds a little time to the process, but the final result is worth it.

Provided by Tejal Rao

Categories     dinner, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

1/4 cup coriander seeds
3 tablespoons coconut oil
10 small shallots, sliced
Kosher salt, to taste
15 garlic cloves
5 candlenuts (or 5 to 10 macadamia nuts)
2 to 3 1-inch pieces kaempferia galanga root, peeled (optional)
1/2 tablespoon white peppercorns
1 3-inch piece ginger, peeled and lightly smashed to loosen the fibers
1 3-inch piece galangal, peeled and lightly smashed to loosen the fibers
5 lemongrass stalks, trimmed, smashed and tied into knots
10 to 15 fresh or dried salam leaves (Indonesian bay leaves)
20 fresh makrut lime leaves
1 tomato, chopped (or 1 cup cherry tomatoes)
1 8.5-ounce can coconut milk
3/4 cup chicken stock
3 pounds bone-in chicken pieces

Steps:

  • In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes. Let cool, then grind in a spice grinder.
  • In a large sauté pan, heat 2 tablespoons of the coconut oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring often, until browned, about 10 minutes. Remove shallots to a food processor and set aside. Add the garlic cloves and candlenuts to the same pan and cook, stirring constantly to prevent burning, until deep golden brown, 2 to 3 minutes. Add the garlic and candlenuts to the shallots in the food processor along with the kaempferia galanga root, white pepper and 2 tablespoons water; purée into a paste.
  • Heat the remaining 1 tablespoon coconut oil in the sauté pan over medium heat and add the ginger, galangal, lemongrass, salam leaves and lime leaves, scrunching the lime leaves in your hands as you drop them into the pot. Allow to cook until the ingredients start to smell less intense and raw, stirring occasionally, 5 to 7 minutes.
  • Stir the ground coriander seeds, shallot paste mixture and tomato into the pan. Reduce the heat to low and slowly stir in the coconut milk, a little at a time, to keep the sauce from breaking. When all the coconut milk is incorporated and the mixture is gently simmering, add the chicken stock. Nestle the chicken into the pan and spoon some of the sauce over the top. Cover and cook on low heat for about 40 minutes, or until the chicken is cooked through and the dish is aromatic. You may have to adjust the heat to keep the mixture at a gentle simmer. (Do not boil.) Season to taste with salt. Before serving, remove the galangal, ginger, lemongrass, salam and makrut leaves. Serve with rice.

Nutrition Facts : @context http, Calories 765, UnsaturatedFat 25 grams, Carbohydrate 28 grams, Fat 53 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 24 grams, Sodium 1017 milligrams, Sugar 7 grams, TransFat 0 grams

INDONESIAN CHICKEN



Indonesian Chicken image

Very simple to make, with a curry sauce that is typical of southeast Asia. It is a little spicy, but if you like it more so, just increase the sambal oelek when preparing.

Provided by PalatablePastime

Categories     Curries

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
3 lbs bone-in chicken breasts
2 onions, sliced
4 cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon ground coriander
1 teaspoon turmeric
8 almonds, blanched and peeled
1 (14 ounce) can unsweetened coconut milk
1 stalk lemongrass, bruised and cut into 2 inch pieces (may sub 1 tbsp. lemon zest)
1 1/2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon hot chili sauce (I used sambal oelek)
hot cooked rice (I like jasmine rice)

Steps:

  • Brown chicken in oil in skillet over med/high heat.
  • Place chicken in crockpot with lemongrass (or lemon zest).
  • Drain all oil except 1 tbsp from pan.
  • Over medium heat, cook onions until soft.
  • Add ginger, garlic, almonds, coriander, and turmeric, cooking until spices are fragrant.
  • Stir in coconut milk.
  • Pour mixture in food processor or blender and process until smooth.
  • Pour puree over chicken in the crockpot.
  • Cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours or until chicken is cooked through.
  • Using a slotted spoon, gather lemongrass from crockpot, and discard.
  • Stir together soy sauce, brown sugar, and sambal oelek in a small bowl and add to chicken.
  • Serve chicken with steamed jasmine rice, if desired.

Nutrition Facts : Calories 868.3, Fat 57.8, SaturatedFat 28.5, Cholesterol 217.9, Sodium 459.6, Carbohydrate 12.4, Fiber 1.8, Sugar 3.8, Protein 74.9

INDONESIAN SATAY



Indonesian Satay image

This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.

Provided by Bunda Estherlita Suryoputro

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h

Yield 6

Number Of Ingredients 16

3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peeled and minced
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken breast halves - cubed
1 tablespoon vegetable oil
¼ cup minced onion
1 clove garlic, peeled and minced
1 cup water
½ cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon juice
skewers

Steps:

  • In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
  • Preheat the grill for high heat.
  • Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
  • Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 11.8 g, Cholesterol 67.1 mg, Fat 18.2 g, Fiber 2.2 g, Protein 30.8 g, SaturatedFat 3.3 g, Sodium 957.1 mg, Sugar 6.9 g

ERIN'S INDONESIAN CHICKEN



Erin's Indonesian Chicken image

This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!

Provided by ERINPETERSON

Categories     World Cuisine Recipes     Asian     Indonesian

Time 45m

Yield 4

Number Of Ingredients 13

1 cup uncooked long grain white rice
2 cups water
1 pound fresh green beans, trimmed and snapped
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into chunks
¾ cup low-sodium chicken broth
⅓ cup smooth peanut butter
2 teaspoons honey
1 tablespoon low sodium soy sauce
1 teaspoon red chile paste
2 tablespoons lemon juice
3 green onions, thinly sliced
2 tablespoons chopped peanuts

Steps:

  • Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
  • Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
  • Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
  • Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 58.1 g, Cholesterol 59.4 mg, Fat 18.6 g, Fiber 6.4 g, Protein 35.4 g, SaturatedFat 3.8 g, Sodium 322 mg, Sugar 7.8 g

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