Garang Asem Bumbung
Garang Asem Bumbung
Get this quck and easy Indonesian recipe by Tobie Puttock from Wonderful Indonesia Flavours.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 60 minutes
  • Yield 4 servings
  • 2 Chicken breast fillet
  • 2 Green tomatoes
  • 4 Red chillies, thinly sliced
  • 1 Green chilli, thinly sliced
  • 2 Bay leaves, roughly torn
  • 2 stalk Lemongrass
  • 4 centimetre Galangal
  • 2 teaspoons Brown sugar
  • 1000 millilitres thick Coconut milk
  • 400 millilitres Water
  • Sea salt
  • Cracked Pepper
  • 6 tablespoons Oil for frying
  • Spice mix
  • 8 Shallots
  • 4-6 cloves Garlic
  • 1 teaspoon Coriander seeds, ground
  • 2 centimetre Galangal
  • Ground Turmeric
  1. Heat the oil in a wok or large pan and gently sauté the ground coriander and the turmeric until fragrant, after 30 seconds add the chillies, bay leaf, galangal, shallots and garlic and continue to sauté for a further 2 minutes over a low heat
  2. Add the chicken and lemongrass and continue to cook while stirring until the chicken is well coated with the spices
  3. Add the water, coconut milk, pinch of salt, brown sugar and a good pinch of freshly cracked pepper
  4. Simmer gently for 15 minutes or until the chicken is cooked and tender. Remove from the heat
  5. Transfer the cooked chicken to bamboo tubes packing the chicken in carefully so not to break it
  6. Steam in a bamboo steamer for 40 minutes
  7. Pour the Garang Asem Bumbung into a soup bowl and serve with steamed rice

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