Betawi-style Chireta

Ingredients

In this Betawi adaptation of Chireta, we incorporate Betawi culinary elements such as aromatic spices like galangal, turmeric, and candlenut, which infuse the dish with a unique flavor profile. Additionally, we use local ingredients like daun salam (Indonesian bay leaves) and kecap manis (sweet soy sauce) to enhance the taste and authenticity of the dish. We alse have the original recipe for Chireta, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 250g (9 oz) beef, cut into cubes 250g (9 oz) beef, cut into cubes
• 200g (7 oz) rice, washed and drained 200g (7 oz) rice, washed and drained
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground galangal 1 teaspoon ground galangal
• 1 teaspoon ground candlenut 1 teaspoon ground candlenut
• 2 daun salam (Indonesian bay leaves) 2 daun salam (Indonesian bay leaves)
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, diced 2 carrots, diced
• 1 cup green peas 1 cup green peas
• 2 tablespoons kecap manis (sweet soy sauce) 2 tablespoons kecap manis (sweet soy sauce)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 32g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant.
2. 2.
   Add the chicken and beef to the pot, and cook until browned on all sides.
3. 3.
   Stir in the ground coriander, cumin, turmeric, galangal, and candlenut. Cook for a few minutes until the spices are fragrant.
4. 4.
   Add the washed rice to the pot, along with the daun salam, diced tomatoes, carrots, and green peas. Mix well to combine.
5. 5.
   Pour in enough water to cover the ingredients, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the rice and meat are cooked through.
6. 6.
   Stir in the kecap manis, and season with salt and pepper to taste.
7. 7.
   Remove from heat and let it rest for a few minutes before serving.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin and excess fat before cutting into pieces for a healthier version of the dish.
• Beef — Opt for lean cuts of beef to reduce the overall fat content of the dish.
• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Daun salam — If you can't find daun salam, you can substitute it with bay leaves.
• Kecap manis — If you don't have kecap manis, you can make a substitute by combining soy sauce with brown sugar or palm sugar.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a teaspoon of chili powder to the dish.
• To enhance the aroma, toast the ground spices in a dry pan before adding them to the pot.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• Serve the Betawi-style Chireta with a side of acar (pickled vegetables) for a refreshing contrast of flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Betawi-style Chireta hot as a main course. It pairs well with a side of acar (pickled vegetables) and a dollop of sambal (spicy chili sauce) for an extra kick of flavor.

Presentation advice

To elevate the presentation of the Betawi-style Chireta, garnish each serving with a sprig of fresh cilantro and a sprinkle of fried shallots. Serve it in a traditional Indonesian bowl or plate to showcase the cultural heritage of the dish.