Ayam Bumbu Rujak: A Flavorful Indonesian Delight
Ingredients:
- 1/2 kg chicken (cut into pieces)
- 10 red chilies
- 8 small red chilies (cabe rawit merah)
- 3 cloves garlic
- 6 shallots
- 5 candlenuts
- 1 packet ground black pepper (lada bubuk)
- 1 packet ground turmeric (ketumar bubuk)
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of turmeric root
- Kaffir lime leaves, lemongrass, bay leaves, and lime leaves
- A small piece of palm sugar
- 1 packet of seasoning mix (Masako)
Steps:
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Prepare the Chicken: Begin by cutting the chicken into pieces of your choice and wash them thoroughly.
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Fry the Chicken: Heat oil in a pan and fry the chicken pieces until they are half cooked. Remove from the pan and set aside.
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Prepare the Spice Paste: Using a mortar and pestle or a food processor, grind the red chilies, small red chilies, garlic, shallots, candlenuts, ginger, and turmeric root until you achieve a smooth paste.
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Cook the Spice Paste: In the same pan used for frying the chicken, heat a bit of oil and sauté the spice paste until fragrant and the oil starts to separate.
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Combine Chicken and Spice Paste: Once the spice paste is aromatic, return the partially cooked chicken to the pan. Add a little water to help the spices coat the chicken evenly. Stir and simmer until the chicken is cooked through and the liquid has reduced.
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Add Seasonings: Incorporate the palm sugar and seasoning mix (Masako). Adjust the seasoning to taste.
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Finish and Serve: Continue to cook until the chicken is well coated with the spice mixture and the sauce has thickened. Garnish with fresh kaffir lime leaves, lemongrass, bay leaves, and lime leaves.
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Serve: Remove from heat and transfer the chicken to a serving dish. Enjoy your Ayam Bumbu Rujak with steamed rice or as part of a larger Indonesian feast.
This recipe delivers a vibrant and spicy taste that captures the essence of Indonesian cuisine. The combination of chilies, aromatic spices, and herbs creates a rich and flavorful dish that’s sure to impress.
