Garang Asem Bumbung

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10

min

Preparation

50

min

Cook

Med

Difficulty

4

Steps

17

Ingredients

This mouthwatering Indonesian coconut chicken is stewed in coconut milk and aromatic spices, then steamed in bamboo

Let's start cooking!

Fried shallots, chilies, galangal and garlic in pan

Step 1 - 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.
Pan-fried chicken with fried spices

Step 2 - Cook chicken

  • Add the chicken and lemongrass and continue to cook while stirring until the chicken is well coated with the spices.
    To cook faster, slice the chicken into smaller pieces
Coconut milk added into fried ingredients in pan

Step 3 - Simmer with other ingredients

  • Add the 1 L thick coconut milk 400 ml water, 2 tsp brown sugar, ¼ tsp salt, and ¼ tsp freshly cracked pepper.
  • Simmer for 15 minutes or until the chicken is cooked and tender. Remove from heat.
Steamed cooked chicken rinsed in gravy in bamboo steamer

Step 4 - Steam cooked chicken

  • Place the cooked chicken in the bamboo steamer and steam for 30 minutes.

Plate and serve!

Chicken coated in coconut milk and spices

Pour the Garang Asem Bumbung into a soup bowl and serve with steamed rice.

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