Ayam Saus Jambu khas 'Sriwidi'

Ingredients for 2 servings:

• 250 g chicken schnitzel
• 2 tbsp fish sauce, dark, mild (Saus Tim Ikan, see note)
• 1 tbsp fish sauce, light
• 2 tbsp oyster sauce (saus tiram)
• 3 tbsp sweet and sour sauce, Thai style No. 4 (see my recipes)
• 4 medium-sized garlic cloves
• 3 tbsp flour for flouring the chicken pieces
• 2 tbsp peanut oil, refined
• 1 m.-large tomato(s), fully ripe
• 40 g green beans, fresh or frozen
• 25 g carrot(s)
• 40 g white cabbage
• 30 g tomato peppers, red
• 20 g Pepper, long, red
• 2 tbsp palm oil, premium
• 1 tsp sesame oil
• 60 g onion(s), brown, large
• 65 g carrot(s), coarsely grated
• 26 g Pepper, long, red
• 1 small red chili pepper(s)
• 300 ml guava juice
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp fish sauce, dark, mild (Saus Tim Ikan)
• 1 tbsp black vinegar, mild, Chinese (Yongghun Laogu)
• 2 tbsp lemon juice
• 4 g instant chicken broth
• 2 tbsp sugar
• 20 g garlic, squeezed
• 2 pinches of cardamom powder
• 2 kaffir lime leaves
• 1 tsp tapioca flour
• 1 tbsp rice wine, Chinese (Arak Masak)
• 10 g butter, unsalted
• 1 tbsp coconut milk, creamy
• e.g. chicken broth, instant
• n. B. Marinade, strained
• e.g. celery leaves
• e.g. lamb’s lettuce
• n. B. flowers and leaves
• e.g. tomato peppers, red, diced

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 45 minutes

Chicken with vegetables in a spicy guava sauce ‘Sriwidi’ style. A recipe with flavor surprises from Legian, Bali, Indonesia.

Mix the liquid components of the marinade with the crushed garlic. Cut the chicken into thin, bite-sized pieces, mix with the marinade, and marinate overnight in the refrigerator. Strain and reserve the marinade. Set aside for the sauce. Pat the marinated chicken pieces dry and dust with flour shortly before frying. Wash the bell peppers, halve lengthwise, remove the seeds, and cut diagonally into strips approximately 1 cm wide. Cut the remaining vegetables into bite-sized pieces and blanch separately. For the sauce, decapitate both ends of the large, brown onion, peel it, and chop it into hazelnut-sized pieces. Wash the carrot, decapitate both ends, and peel it. Grate the appropriate amount using a coarse grater. Wash the red bell peppers and cut diagonally into pieces approximately 1 cm wide. Leave the seeds and discard the stems. Wash the chili, slice crosswise into thin rings, leaving the seeds and discarding the stem. Measure the guava juice and pour it into a covered casserole dish. Cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Weigh the appropriate amount. Add the remaining ingredients, from oyster sauce to kaffir lime leaves, to the guava juice and mix well. Simmer with the lid on for about 45 minutes, stirring occasionally. Remove from the heat and strain gently without straining. Return the strained liquid to the pot and bring back to a boil. Discard the cooked and squeezed vegetables. Mix the tapioca flour and rice wine and stir into the simmering sauce while stirring. Stop the process when the sauce begins to thicken. Season the sauce to taste and baste with the butter. Heat a medium-sized pan, add 2 tablespoons of peanut oil, and let it heat through. Stir-fry the meat pieces over high heat for 2 minutes. Add the sesame oil and mix. Remove from the heat and keep warm. Add the palm oil for the vegetables to the pan and heat. Add all the blanched vegetables and stir-fry for 1 minute. Add the meat pieces and stir-fry for 1 minute. Deglaze with the sauce and transfer to a serving bowl. Garnish as desired and serve. Serve with white, cooked rice. Note: If you can’t find “Saus Tim Ikan,” you can make a good copy yourself using the following recipe: 1 tbsp + 1 tsp kecap ikan “King Lobster” (a light fish sauce), 2 tbsp sweet soy sauce (kecap manis), 1 tbsp oyster sauce (Saus Tiram), 1 tsp mild black rice vinegar, 3 tbsp water, 1 tbsp fish stock