Garang breath Ceker - steamed spiced chicken claws

Ingredients

• 400 gchicken feet
• 2lemongrass stalks
• 2salam leaves
• 3 cmginger
• ½ tbspsalt
• 7bilimbi (sour star fruit)
• 15green tomatoes
• 200 mlwater
• to tastebanana leaves
• to tastebiteng
• 5shallots
• 4 clovesgarlic
• 9green bird’s eye chillies
• ½ tspground coriander
• ½ tsppepper
• 3candlenuts

Instructions

1. 1

   Prepare ingredients

   Slice the lemongrass and ginger. Cut the green tomatoes into pieces, slice the bilimbi thinly and cut the salam leaves into pieces.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, green chillies, coriander, pepper and candlenuts into a paste. Mix the paste with the chicken feet and leave to marinate for 30 minutes, then mix in the remaining ingredients.

3. 3

   Wrap and steam

   Place the chicken mixture in banana leaves and fold them into parcels. Secure the ends with toothpicks, then steam the parcels for 45 minutes, until the chicken feet are cooked through.

What is garang breath ceker?

Ceker means chicken feet in Indonesian, and garang breath appears to refer to a garang asem-style preparation: chicken cooked with aromatic seasoning and sour ingredients. This version steams the mixture in banana leaves rather than cooking it uncovered.

The contrast is what makes the dish distinctive: green tomatoes and bilimbi bring tartness, while chillies and a fragrant spice paste add warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken feet provide most of the protein and fat, while the tomatoes and fruit contribute some carbohydrate; the water and herbs add little energy. Serve a parcel with rice and vegetables for a more balanced plate.

Build the seasoning

Spice paste: grind the shallots, garlic, chillies, coriander, pepper and candlenuts finely so they coat the chicken evenly.

Aromatics: lemongrass, ginger and salam leaves contribute fragrance as the parcels steam. Slice them as directed so their flavours can mingle with the liquid.

Give it time to marinate

Mix the chicken feet with the spice paste and leave them for 30 minutes before adding the rest of the ingredients. This gives the seasoning time to cling to the chicken.

Once the marinade is ready, mix in the sliced fruit, tomatoes, herbs, salt and water so each parcel gets a balanced share.

Wrap for gentle cooking

Banana leaves: use pieces large enough to enclose the filling, folding the sides in to limit leaks. Secure the ends with toothpicks as the recipe directs.

Steam the parcels for 45 minutes. Keep the steamer covered so the heat stays steady and the parcels cook in moist heat.

Check the texture

The chicken feet should be cooked through after steaming, with the skin tender rather than raw or firm. If you are unsure, carefully open one parcel and check the thickest pieces.

The tomatoes and bilimbi soften as they cook, making a tangy, lightly brothy mixture inside the leaves.

Serve it with

Serve the parcels hot, with steamed rice to soak up the sour, spicy juices. A mild side of greens or simply cooked vegetables can round out the meal without competing with the seasoning.

Recipe notes & tips

• Grind the spice ingredients into a fairly even paste so the seasoning coats the chicken.
• Slice the bilimbi thinly to distribute its sour flavour through the parcels.
• Check that the banana leaves are folded securely before steaming.
• Arrange the parcels with room for steam to circulate around them.
• Open a parcel carefully, as hot steam can escape when you remove the toothpicks.

Variations

• Adjust the heat: use fewer green chillies for a milder parcel.
• Add extra sourness: include more bilimbi if you prefer a sharper taste.
• Use a tomato swap: replace some green tomatoes with additional bilimbi for a more tart result.
• Add herbs: include more salam leaves for a stronger aromatic note.
• Serve with rice: pair the parcels with steamed rice to catch their juices.

Common mistakes to avoid

• Coarse spice paste: grind it more finely so the seasoning spreads evenly.
• Loose parcels: fold the banana leaves firmly and secure the ends with toothpicks.
• Uneven filling: mix the ingredients thoroughly before dividing them among the parcels.
• Opening too soon: allow the parcels to finish steaming for the full 45 minutes before checking.
• Skipping the marinade: leave the chicken with the paste for 30 minutes as directed.

How to store

Refrigerate leftover chicken in a covered container for up to 3 days. Reheat until piping hot, either in a steamer or covered in a microwave-safe dish with a splash of water.

Frequently asked questions