Ayam RicaRica Kemangi
Ingredients:
- 1/2 kg chicken thighs, cut into small pieces
- Spice Paste:
- 8 shallots
- 6 cloves garlic
- 1 tsp shrimp paste (terasi)
- 4 red chilies
- 2 small chilies (add more if you prefer spicier)
- Salt, to taste
- Sugar, to taste
- 2 candlenuts
- Additional:
- Kemangi (Asian basil)
- Curry leaves
- Kaffir lime leaves
- 1 stalk lemongrass, bruised
- 1 segment galangal, bruised
Steps:
- Heat oil in a pan, sauté the spice paste until fragrant.
- Add lemongrass, kaffir lime leaves, and curry leaves, sauté until aromatic.
- Pour in 2 cups of water and bring to a boil.
- Add the chicken pieces, cook until halfway done.
- Stir in kemangi (Asian basil) and continue cooking until the chicken is tender and cooked through.
- Serve hot with steamed rice.
Instructions:
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Prepare the Spice Paste: In a pan, heat a bit of oil and sauté the shallots, garlic, shrimp paste, red chilies, small chilies, salt, sugar, and candlenuts until they release their aroma and turn golden brown.
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Infuse with Aromatic Herbs: Introduce lemongrass, kaffir lime leaves, and curry leaves to the pan, sautéing until their fragrance becomes pronounced.
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Add Water and Simmer: Pour two cups of water into the mixture and bring it to a boil, allowing the flavors to meld together.
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Incorporate the Chicken: Add the chicken pieces to the pan and cook them until they are half-cooked.
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Infuse with Kemangi: Stir in the Asian basil (kemangi) to impart its aromatic essence into the dish.
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Cook Until Tender: Continue cooking until the chicken is thoroughly cooked and tender.
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Serve: Plate the Ayam RicaRica Kemangi hot, ideally paired with steamed rice for a delightful meal.
This Ayam RicaRica Kemangi recipe offers a perfect blend of spicy and aromatic flavors, enhanced by the freshness of kemangi and the fragrance of traditional Indonesian herbs. Enjoy the rich taste of this dish that brings a taste of Indonesia to your table!
