I don’t know exactly this Ayam Suwir Pedas originally came from. But there is a similar dish in Bali which is called ‘Ayam Suwir Bali‘. Anyway, as its name, this recipe is only for people who like spicy food. I made it mild since my husband can’t eat a very spicy food. For better combination, I served it with nasi putih (plain rice) and Vegetables Stir Fry (Oseng-oseng Sayur), and prawn crackers (krupuk udang).
Category: Poultry (Chicken)
Cooking time: 45 – 60 minutes
Servings for 4 people
– 250 g chicken fillet
– 1 stalk of white part of lemon grass
– 1 Salaam leaves(Indian Bay Leaves)
– 2 fresh Kaffir Lime leaves
– 1 table spoon Tamarind (asam jawa) juice
– 100 ml chicken stock
– Half fresh tomato, chopped
– 3 shallots
– 2 cloves of garlic
– 3 red chillies
– 3 bird’s eyes chillies (optional, only if you want to make it spicier)
– 1/2 teaspoon of pepper
– Salt and sugar to taste
1. Bring to boil the chicken. When it cooked, take out from the stock then shred the meat. Set aside.
2. Grind or blend the spice paste.
3. Heat the oil, then sauté the spice paste until fragrant. Then add salam leaves, kaffir lime leaves, lemongrass, fresh tomato,tamarind juice and the chicken. Mix them well for few minutes, and then give the chicken stock. Cook until the water absorbed. Add sugar or salt to adjust the taste.