Garang Asem (Indonesian Sour and Spicy Steamed Chicken)

Ingredients

• 1 kg chicken, cut into 10-12 pieces
• 300 ml medium-thick coconut milk
• 2 stalks lemongrass, bruised
• 4-5 bay leaves
• 6-8 kaffir lime leaves, torn
• 3-4 green tomatoes, quartered
• 3-4 star fruit (belimbing wuluh), sliced (or use more green tomatoes if unavailable)
• 1-2 tbsp tamarind paste, dissolved in 50 ml warm water (strain to remove pulp)
• 1 tsp salt (adjust to taste)
• 1/2 tsp sugar (adjust to taste)
• Banana leaves and toothpicks for wrapping

Ground Spices:

• 8-10 shallots
• 4-5 cloves garlic
• 5-10 red chilies (adjust to desired spice level)
• 3-5 bird's eye chilies (optional, for extra heat)
• 3 candlenuts, roasted
• 1 inch turmeric, fresh or 1/2 tsp turmeric powder
• 1 inch ginger
• 1 inch galangal

Instructions

1. Clean the chicken pieces and set aside.
2. In a food processor or with a mortar and pestle, grind all the "Ground Spices" ingredients until a smooth paste is formed.
3. In a large bowl, combine the chicken pieces with the ground spice paste. Add coconut milk, lemongrass, bay leaves, kaffir lime leaves, green tomatoes, sliced star fruit, dissolved tamarind water, salt, and sugar. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes for better flavor.
4. Prepare the banana leaves by briefly passing them over a low flame or dipping in hot water to make them pliable.
5. Take a piece of banana leaf (approx. 30x30 cm). Lay a bay leaf at the bottom, then spoon 2-3 pieces of chicken with plenty of sauce and some slices of tomato and star fruit onto the leaf. Add a small piece of lemongrass if desired.
6. Fold the banana leaf tightly into a packet and secure both ends with toothpicks or string. Repeat until all the chicken mixture is wrapped.
7. Arrange the wrapped chicken packets in a steamer.
8. Steam over medium heat for 45-60 minutes, or until the chicken is very tender and the flavors have melded.
9. Serve hot, directly from the banana leaf packets, with steamed rice.