Ingredients
A.
85g. tamarind soaked in 170ml water, squeezed and strained
1 - 1 1/2 level teaspoons salt
1 teaspoon msg
905ml water
30 Indonesian black nuts
Pinch of salt
1/2 teaspoon sugar
1 chicken, 1.4kg, cut into pieces
1 teaspoon salt
1 teaspoon msg
340g garam assam paste (see below), thawed
570g pork ribs, cut into pieces
METHOD
1. Soak nuts in cold water for 1/2 hour. Brush nuts to remove sandy particles. Crack where nut is smooth and remove meat. Add a pinch of salt and 1/2 teaspoon sugar and pound together to form a firm, smooth paste, then refill shells.
2. Season chicken with 1 teaspoon salt and 1 teaspoon msg and leave for 1/2 hour.
3. Place the thawed garam assam paste in an enamel pan with A and bring to the boil over high heat. Add pork ribs and boil for 5 minutes. Reduce heat to moderate and cook for 1/2 hour. Add the nuts and then the chicken and continue cooking for another 1/2 hour or till chicken is tender, stirring occasionally.
4. Serve with white rice.
Garam Assam Paste
A
340g sliced galangal
340g sliced lemon grass
285g candlenut
455g shrimp paste
680g fresh red chillies
1.4kg onions
40g turmeric powder
30g chilli powder or dried chillies ground to a fine paste
710ml oil for frying
METHOD
1. Grind or blend A to a very fine paste
2. Pound fresh chillies and onions separately into rough pieces
3. Combine everything and mix thoroughly til well blended
4. Head an aluminium or iron wok till very hot. Heat oil till smoking hot, add half of the mixture and fry over moderately high heat till oil bubbles through, stirring constantly to prevent paste burning. Add the rest of the paste and keep stirring
5. Lower heat and keep frying till paste is fragrant and almost dry. Cool completely before packing in 455g packets in plastic bags or containers. Store in freezer for future use