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Jakarta Post

Ramadhan recipe: Four Seasons Hotel Jakarta’s 'garang asam ayam'

Combining East and West on a dining table could mean Eastern cuisine cooked with a Western cooking method.

Asmara Wreksono (The Jakarta Post)
Jakarta
Tue, June 13, 2017

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Ramadhan recipe: Four Seasons Hotel Jakarta’s 'garang asam ayam' Four Seasons Hotel Jakarta's 'garang asam ayam' . (JP/I Gede Dharma JS)

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ombining East and West on a dining table could mean Eastern cuisine cooked with a Western cooking method. This festive Ramadhan season, Four Season Hotel Jakarta’s chef de cuisine, Philip Walasary introduces garang asam ayam (chicken cooked in spices and coconut milk) which originates in Central Java, baked in a French-style paupiette (parchment paper packets).

“There are two types of traditional garang asam. The first one is like a soup which usually features ribs as the main ingredient. The other one is usually wrapped in a banana leaf, that’s what we’re making and we'll use chicken, but with another twist: we’ll bake it in a paupiette,” said chef Philip.

In this recipe, baby chicken is used, instead of normal-sized chicken. “We use baby chicken as it’s juicier than regular-size chicken,” he explained. 

Read also: Ramadhan recipe: The Dharmawangsa Jakarta's 'rujak juhi'

Garang Asam Ayam

Ingredients 

  • 1 pcs baby chicken (600-800 gr/pcs) – cut into four sections
  • 10 pcs belimbing wuluh (Averrhoa bilimbi)
  • 12 pcs red chilies 
  • 4 pcs bay leaves - julienne
  • 3 cm galangal - julienne  
  • 8 pcs melinjo leaves
  • 2 pcs lime – squeeze 
  • 3 pcs green tomatoes – cut into wedges
  • Banana leaf (to wrap)
  • Parchment paper (to wrap)
  • 200 ml coconut milk

Ground spices 

  • 10 pcs shallots
  • 5 pcs garlic
  • 5 pcs candlenut - roasted
  • 2 cm ginger - peeled 
  • 1 tsp white pepper 
  • 1 tsp salt 

Method

  • Marinate the chicken with lime juice for approximately 20 minutes. 
  • Take a banana leaf make a cup with it, put the chicken inside.
  • Grind the spices: red chilies, bay leaves, galangal, melinjo leaves, green tomato, add coconut milk.
  • Steam the chicken wrapped in banana leaf and paupiette approximately one hour, or until the chicken is cooked and tender.
  • Served hot.

 

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