Simple Indonesian Chicken and Tofu Stew
Ingredients:
- 1/4 chicken (cut into pieces)
- 1 pack of fried tofu (about 10 pieces)
- 10 small red chili peppers
- 1 small pack of coconut milk (such as Kara)
- 1 glass of water
- Fried shallots (for garnish)
Aromatics:
- 2 bay leaves
- 2 kaffir lime leaves
- 1 stalk of lemongrass, smashed
- 1 piece of galangal, smashed (adjust to taste)
Spice Paste:
- 7 shallots
- 5 cloves of garlic
- 1 candle nut
- 2 cm turmeric root
- 2 cm ginger
- Sugar, salt, and ground pepper (to taste)
Instructions:
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Prepare the Spice Paste:
- In a blender or food processor, combine the shallots, garlic, candle nut, turmeric root, and ginger. Blend until you achieve a smooth paste.
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Cook the Spice Paste:
- Heat a small amount of oil in a pan over medium heat. Add the spice paste and sauté until it becomes fragrant.
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Add Aromatics:
- To the pan, add the smashed galangal, lemongrass, bay leaves, and kaffir lime leaves. Stir well to mix with the spice paste.
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Simmer:
- Pour in 1 glass of water and bring the mixture to a boil. Once boiling, add the chicken pieces. Let it simmer for about 10 minutes.
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Add Tofu and Chili:
- Add the fried tofu and red chili peppers to the pan. Continue to simmer until the chicken is tender and the flavors have melded together.
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Finish the Stew:
- Once the chicken is cooked through, reduce the heat and pour in the coconut milk. Stir gently to combine, being careful not to let the coconut milk boil too rapidly to prevent it from curdling.
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Season and Serve:
- Season the stew with sugar, salt, and ground pepper to taste. Once the flavors are well balanced and the stew has a rich, creamy texture, remove from heat.
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Garnish and Enjoy:
- Serve hot, garnished with fried shallots. Enjoy your delicious Indonesian chicken and tofu stew!
This comforting dish combines tender chicken with creamy coconut milk and spicy chili peppers, making it a delightful addition to any meal.
