Week 34 – Indonesian
Indonesia celebrated it’s Independence Day on the 17th, and in honor of that day, the challenge’s theme for the week was to cook something you might find there.
I found a recipe called Crock-Pot Indonesian Chicken in a world of things called “Rendang Daging,” “Ayam Betutu,” and “Gulai Sayur.” I’m sure those things are AH-MAHAY-ZAHING, but they all included ingredients that I don’t have, am not quite sure where to get, and probably wouldn’t be using again until long after its expiration date. So I phoned it in and made the Crock-Pot recipe.
The most exotic ingredient the recipe called for was coriander, which my mother-in-law gave me a ton of last week. So, score! I also decided to change the recipe a bit. Many of the recipes I looked at has chili peppers in them – Indonesians, I gather, must love spicy foods. I also believe the flavor of lemongrass to be a favorite.
So the recipe I looked at, has morphed into my own thing. I hope that it still classifies as Indonesian food.
The house smelled so good as it cooked too. I forgot that I was in Virginia. My daughter keep looking toward the Crock-Pot and saying, “Nyum.”
When my husband called to let me know he was on his way home, he asked when dinner would be ready. I told him that I made the Crock-Pot chicken, so it would be ready when he got here. I don’t think he was very excited. Normally, we don’t have much luck with chicken made in the Crock-Pot. But then, I don’t normally use chicken thighs, which I’m now convinced are where it’s at.
Everyone loved it! Sumo had seconds, and Lucy ate a whole bowl of it. Of course, I had to feed it to her since her fork skills only involve impaling Lima beans, and anytime I tried to take a bite, she’d flip out.
It makes me happy that she liked all of these flavors. I so often hear parents talking about how their children only like mac-n-cheese or chicken fingers. And over here’s Lucy like Joey on Friends, “Coriander? Nyum. Chili Peppers? Nyum. Lemongrass? Nyum!”
I second that.
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp cinnamon
- 1 tsp paprika
- 1 tsp chili peppers, minced
- Seeds from 3 coriander pods, skins removed, seeds lightly crushed
- 1 tsp ginger, minced
- 4 cloves garlic, minced
- Zest from 1 lime
- 8 boneless, skinless chicken things
- 1 medium sweet onion, sliced thin
- 8 oz sliced mushrooms
- 1 (15 oz) can coconut milk
- Juice from 2 limes
- 1/2 of one stick of lemongrass, sliced in thin rounds
- 1 chicken bouillon cube, crushed
- 2 green onion stalks, sliced in rounds
- 1. In a small bowl, mix together 1 tsp salt, pepper, cinnamon, paprika,chili peppers, crushed coriander seeds, ginger, garlic, and lime zest. It should resemble a crumbly paste.
- 2. Rub mixture into chicken thighs and place thighs into Crock-Pot. Top with onions and mushrooms.
- 3. Add coconut milk, lime juice, lemongrass, and bouillon cube. Stir.
- 4. Cook on low for 5 and a half hours.
- 6. Ladle into bowls over rice, and top with green onions and cilantro.
- If you like your sauce thicker, at the end put 2 tbsp of corn starch in a small bowl and mix it with 2 tbsp warm water. Stir into mixture and allow to cook for another 5 minutes.