Creamy Galangal Fried Chicken with Tofu and Tempeh

Ayam Goreng Lengkuas with Creamy Sauce

Experience the delightful fusion of traditional Indonesian flavors with this delectable recipe for Ayam Goreng Lengkuas with Creamy Sauce. Perfectly seasoned chicken, tofu, and tempeh are complemented by a rich, creamy sauce, creating a dish that’s both flavorful and comforting. This recipe is ideal for a hearty meal that combines savory, spicy, and creamy elements in one delicious package.

Ingredients:

For the Marinated Chicken and Tempeh:

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• 4 medium chicken thighs
• 1/4 block tempeh
• 1 block tofu, cut into desired pieces
• Coconut oil, for frying

Spice Paste:

• 6 cloves red shallots
• 4 cloves garlic
• 1 thumb-sized piece of ginger
• 2 thumb-sized pieces of turmeric
• 2 thumb-sized pieces of young galangal (preferably large pieces)
• 2 bay leaves
• 1/2 teaspoon coriander
• 1/2 teaspoon black pepper
• Himalayan salt and chicken bouillon powder (optional)
• 1 stalk lemongrass, smashed
• A splash of lemon juice or 1/2 teaspoon apple cider vinegar

For the Creamy Sauce:

• 1/4 onion, finely chopped
• 2 cloves garlic, crushed and finely chopped
• Ground black pepper, to taste
• Himalayan salt, to taste
• Red chili powder, to taste
• 50 ml whipped cream
• 15 grams grated cheese
• A small amount of lemon zest (for aroma)
• 1/2 sachet Diabetasol (or sweetener of your choice)
• Dried oregano and parsley, to taste
• 2 tablespoons butter

Instructions:

1. Prepare the Spice Paste:
   Begin by blending the red shallots, garlic, ginger, turmeric, and young galangal into a smooth paste. Combine this paste with the chicken thighs, tofu, and tempeh in a large bowl. Add approximately 350 ml of water to cover the ingredients. Incorporate the bay leaves, smashed lemongrass, and optional Himalayan salt and chicken bouillon powder according to your taste preference. Mix well and let it marinate for at least 30 minutes to allow the flavors to infuse.

2. Cook the Chicken and Tempeh:
   Heat coconut oil in a large pan over medium heat. Add the marinated chicken, tofu, and tempeh to the pan. Fry them until they are golden brown and crispy. Once cooked, remove from the pan and set aside.

3. Prepare the Creamy Sauce:
   In a separate pan or skillet, melt the butter over medium heat. Add the finely chopped onion and crushed garlic, sautéing until they become fragrant and translucent. Pour in the whipped cream and add a small amount of water if needed to achieve the desired consistency. Season the sauce with ground black pepper, red chili powder, lemon zest, Himalayan salt, and dried oregano. Stir well to combine.

4. Finish the Sauce:
   Add the grated cheese to the sauce and cook until it melts and thickens. Stir in the Diabetasol or your preferred sweetener. Adjust seasoning if needed. Once the sauce has reached a creamy, smooth consistency, remove it from the heat.

5. Serve:
   Arrange the fried chicken, tofu, and tempeh on a serving plate. Spoon the creamy sauce over the top or serve it on the side for dipping. Garnish with a sprinkle of dried parsley if desired.

This Ayam Goreng Lengkuas with Creamy Sauce makes for a delightful main course that brings together the robust flavors of Indonesian cuisine with a creamy, comforting twist. Enjoy it with steamed rice or your favorite side dishes for a satisfying meal that is sure to impress your family and friends.