Version from Central Java, Indonesia
Garang Asem — Central Java, Indonesia
Garang asem is a Central Javanese dish of chicken simmered in a sour, chili-hot broth, often steamed in banana leaf parcels.
- 20 min
- Prep
- 45 min
- Cook
- 4
- Servings
- Medium
- Difficulty
Garang asem is a chicken dish — sometimes made with beef or catfish — reported from Central Java, named for its sour (asem, from tamarind) and fiery (garang) broth, related to the region's family of banana-leaf-wrapped steamed dishes known as pepes. The broth is typically eaten together with steamed rice, which absorbs its sour and spicy notes.
It is found in Central Java, particularly around Pekalongan and Kudus, on home tables as well as at specialty warungs, and is often prepared for gatherings where a shareable pot of broth suits a larger table.
To prepare it, chicken pieces are combined with a paste of shallot, garlic, chili and galangal, mixed with sliced tomato, green chilies, bay leaves and tamarind water. A final scattering of sliced green chili is sometimes added just before serving for extra heat. The mixture is either wrapped in banana leaf parcels and steamed, or simmered directly in a pot with the broth.
What sets this dish apart within the wider pepes family is a pronounced sour, spicy broth built from tamarind and chili rather than a drier spice paste, and the option to serve it as a soup rather than only in sealed parcels; some cooks favor beef or freshwater fish over chicken.
Preparation
Grind the shallots and garlic into a coarse paste.
Combine the chicken with the paste, galangal, bay leaves, sliced chilies and tomatoes in a pot.
Strain the tamarind pulp and add the tamarind water along with the plain water.
Season with salt and sugar, then bring to a boil.
Lower the heat and simmer until the chicken is tender and the broth has reduced slightly.
Alternatively, divide the mixture into banana leaf parcels, fold and secure them, then steam for 45 minutes.
Serve hot, either as a soup or opened from its parcel.
