Ayam Masak Habang

I guess this dish is one of Borneo's prides. I had a neighbour who is from the big island and used to live in Banjarmasin. It was from her that I got in touch with this great spicy cuisine for the first time.

Original recipe is from Masakan Indonesia, Yasa Boga, Gramedia, it requires the chicken to be deep fried, but I skipped the step, because I refused to be hassled with the fact that I will have to take out my big heavy wok from the shelf, and then wash it after cooking...no no no (of Amy Winehouse). But I read on the net, several recipes skip this step as well, while i am not sure how my ex neighbour does it usually. The coriander leaves is just for garnishing, but i do love the taste of it on my plate, thus... eventually it is not not only for garnishing, but also serve as the flavor enhancer... :)

Ayam Masak Habang
Ingredients:

• 2 chicken legs
• 1 lemon grass (bruised or sliced thinly after discard the outer leaf)
• 1 tomato, chopped in dice
• 1 pinch of tamarind
• 500 ml water
• 1 tbs cooking oil
• salt
• pepper
• 1 tsp sugar
  

Ground spices:

• 3 shallots
• 2 garlic
• ½ tsp of kencur (indonesian galange) powder
• 1 tsp ginger powder
• 1 tsp galange powder
• 3 chillies
• 1 tsp shrimp paste
  

Directions:

1. Sauté the ground spices and lemon grass with oil. Add the chicken, mix well.
2. Pour in water, drop tomato dices, tamarind and salt and sugar.
3. Let it shimmer until sauce is greatly reduced.
4. Serve with steamed rice.