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easy Indonesian recipes

Ayam Tinoransak - Manado Spicy Braised Chicken

Ayam Tinoransak is a chicken dish from Manado, the provincial capital city of North Sulawesi. What is notable with this dish is the intense citrus flavor from the use of lemongrass and kaffir lime leaves, combined with fiery and spiciness from green chilies and Thai chilies. It is this combination that makes this an excellent chicken dish. Be warned that you may want to reduce the amount of Thai chilies used if you are not accustomed to eating spicy food. ♥

Ayam Tinoransak - Manado Spicy Braised Chicken

Ayam Tinoransak - Manado Spicy Braised Chicken

Ayam Tinoransak - Manado Spicy Braised Chicken


4.0 from 2 reviews

Categories:

Cuisine:

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hour 15 mins

Serves: 8

Ingredients

  • 2 tablespoon oil
  • 2 lemongrass (Indonesian: sereh), bruised and cut into 2 inch lengths
  • 8 kaffir lime leaves (Indonesian: daun jeruk)
  • 1 whole chicken, cut into 8 pieces
  • 750 ml water
  • 1 1/2 tablespoon salt
  • 1 tablespoon sugar
  • Grind the following into coarse spice paste
  • 10 shallots (Indonesian: bawang merah)
  • 8 green chilies (Indonesian: cabe hijau besar)
  • 5 red Thai chilies (Indonesian: cabe rawit merah)
  • 1 inch ginger (Indonesian: jahe)
  • 1 inch turmeric (Indonesian: kunyit)

Instructions

  1. Heat oil in a pot and sauté spice paste, lemongrass, and kaffir lime leaves until fragrant, about 3 minutes.
  2. Add chicken pieces, stir, and cook until no longer pink.
  3. Pour the water into the pot, season with salt and sugar, and bring to a boil. Reduce heat and simmer for 25 minutes until chicken is fully cooked and tender, and the sauce has somewhat reduced. Adjust salt and sugar as needed.
  4. Turn off heat and served immediately with steamed white rice.

Comments

  • Yi @ Yi Reservation says:

    I really love the aroma from lemongrass and kaffir lime leaves. The kaffir lime leaves are pretty hard to find in NYC but I mentioned to find a big batch some time ago and have been using Thai curry and my rendang beef (yummy) since! Just judging by the ingredients in this dish I really love it! Will let you know how the chicken comes out! Thanks!

  • Gene Cox says:

    My goodness that sounds good. I haven't eaten Thai food in a while, so I don't know if I can take the hot, so I will take your advice and reduce the chilis. Thanks for a wonderful supper idea. I will make it now.

    • Anita says:

      I hope you will love the dish, Gene. By the way, it is an Indonesian dish. :)

  • Eiling says:

    Love all your recipes and photos! This dish looked so good, it was one of the first dishes (out of many!) I chose to make. I see that you do some Japanese dishes too. I do plenty of Jap food myself, but first time attempting Indonesian food. :) Will try Telur Bumbu Bali and Soto Ayam Ambengan tomorrow.

  • Ari says:

    I think tinorangsak is better when made with pork :)

    • Anita says:

      Really? Then I must try doing so next time.

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