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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Ayam Garang Asam is a spicy and sour chicken stew from Central Java, known for its vibrant flavors and aromatic spices. The chicken is marinated with lime and salt, infusing it with a tangy taste. As it simmers, the stew releases a fragrant aroma from the lemongrass, ginger, and galangal, complemented by the heat of bird's eye chilies. The addition of coconut cream adds a rich, creamy texture, balancing the sourness of bilimbi and tomatoes....
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Marinate chicken with salt and lime for 30 minutes.
Slice shallots, garlic, chilies, tomatoes, and bilimbi.
Saute shallots and garlic with lemongrass, ginger, galangal, bay leaves, and lime leaves until fragrant.
Add chicken and cook briefly with the aromatics.
Add chilies, salt, mushroom bouillon, white pepper, water, and coconut cream. Cook over medium heat for 20 minutes.
Once the chicken is tender, add tomatoes and bilimbi. Cook for 5 more minutes.
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Adjust the chilies to your liking.
If you can't find bilimbi, substitute it with lime juice.
Originally this dish is wrapped in banana leaves, but if you can't find them you can skip it.
Can I adjust the spiciness of the stew?
Yes, you can adjust the amount of chilies to your liking.
What can I use if I can't find bilimbi?
You can substitute bilimbi with lime juice.
Is it necessary to wrap the dish in banana leaves?
No, if you can't find banana leaves, you can skip this step.
How long should I marinate the chicken?
Marinate the chicken for 30 minutes.
What is the purpose of coconut cream in the recipe?
Coconut cream adds a rich, creamy texture to the stew, balancing the sourness of bilimbi and tomatoes.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
