Spicy Soy Sauce Chicken Heads (Kepala Ayam Kecap Pedas)
Ingredients:
- 1/4 kg chicken heads
- 10 quail eggs, cooked and peeled
- 2 large red chilies
- 15 bird’s eye chilies (adjust to taste)
- 6 cloves garlic
- 9 shallots
- 1 tomato
- 4 sachets of sweet soy sauce (approx. 80 ml)
- 1 liter water
- 1 lime
- 2 tsp salt
- 1 tsp sugar
- 1 tsp seasoning powder
- 1 tsp ground black pepper
- 2 tbsp cooking oil
Instructions:
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Prepare the Chicken Heads:
- Wash the chicken heads thoroughly and squeeze the juice of one lime over them to eliminate any odor. Set aside.
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Boil the Chicken Heads:
- Pour 700 ml of water into a pot. Add the chicken heads.
- Crush 3 cloves of garlic and 3 shallots and add them to the pot.
- Bring to a boil. Once boiling, stir briefly and then turn off the heat.
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Prepare the Ingredients:
- Slice the remaining shallots, garlic, bird’s eye chilies, large red chilies, and tomato.
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Sauté the Ingredients:
- Heat the cooking oil in a pan. Sauté the sliced shallots, garlic, bird’s eye chilies, large red chilies, and tomato until fragrant.
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Combine Ingredients:
- Add 300 ml of water to the pan. Then add the boiled chicken heads and quail eggs.
- Pour in the sweet soy sauce, salt, sugar, ground black pepper, and seasoning powder.
- Stir until everything is well combined. Cook over medium heat.
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Simmer:
- Allow the mixture to boil and simmer until the flavors are well absorbed and the sauce thickens. Stir occasionally.
- If the liquid reduces too much, add some of the chicken head broth as needed.
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Finish:
- Continue to stir and cook until the sauce has fully reduced and the chicken heads are tender and flavorful.
- Serve hot and enjoy your Spicy Soy Sauce Chicken Heads.
Tip: Adjust the number of bird’s eye chilies according to your heat preference.
Selamat mencoba! Enjoy your meal! 😊
