Acehnese-style Thih-nn̄g

Ingredients

Acehnese-style Thih-nn̄g differs from the original Taiwanese dish by incorporating Acehnese flavors and spices. The addition of lemongrass, galangal, and turmeric gives the dish a unique Southeast Asian twist, infusing it with a vibrant and aromatic profile. This adaptation adds a touch of heat and complexity to the traditional Thih-nn̄g, creating a fusion dish that combines the best of Taiwanese and Acehnese cuisines. We alse have the original recipe for Thih-nn̄g, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tsp turmeric powder 1 tsp turmeric powder
• 1 tsp coriander powder 1 tsp coriander powder
• 1 tsp cumin powder 1 tsp cumin powder
• 1 tsp salt 1 tsp salt
• 1 tsp sugar 1 tsp sugar
• 400ml (1.7 cups) coconut milk 400ml (1.7 cups) coconut milk
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken, minced garlic, chopped onion, sliced red chilies, turmeric powder, coriander powder, cumin powder, salt, and sugar. Mix well to ensure the chicken is evenly coated with the spices. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the bruised lemongrass and galangal slices and sauté for a minute to release their flavors.
3. 3.
   Add the marinated chicken to the pan and cook until it turns golden brown and is cooked through.
4. 4.
   Pour in the coconut milk and bring the mixture to a simmer. Allow it to cook for another 10-15 minutes, allowing the flavors to meld together.
5. 5.
   Remove the lemongrass stalks and galangal slices from the dish before serving.
6. 6.
   Garnish with fresh cilantro and serve the Acehnese-style Thih-nn̄g hot with steamed rice or noodles.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• For an extra kick of heat, add more sliced red chilies to the dish.
• If you prefer a milder flavor, reduce the amount of red chilies or remove the seeds before slicing.
• Serve the Acehnese-style Thih-nn̄g with a side of sambal or chili sauce for those who enjoy spicier dishes.
• Feel free to substitute chicken with beef or tofu for a different protein option.
• To make the dish more aromatic, toast the coriander and cumin seeds before grinding them into powder.

Serving advice

Serve the Acehnese-style Thih-nn̄g hot with steamed rice or noodles. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the Acehnese-style Thih-nn̄g in a vibrant bowl, allowing the rich colors of the dish to shine through. Garnish with a sprig of fresh cilantro for an appealing touch.