Semur Ayam Tahu Kecap Santan: A Flavorful Indonesian Chicken and Tofu Stew
Ingredients:
- 1 kg chicken (adjust quantity to taste)
- 3 pieces of tofu
- Sweet soy sauce (kecap manis) to taste
- Salt to taste
- 200 ml coconut milk (santan)
- For the spice paste:
- 4 shallots
- 4 garlic cloves
- 1 tablespoon black pepper
- 1 tablespoon coriander seeds
- Fresh ginger, peeled and sliced
- 2 stalks of green onion, sliced
- For the aromatic spices:
- 1 stalk lemongrass, lightly smashed
- 2-3 bird’s eye chilies (caberawit), adjust to taste
Instructions:
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Prepare the Chicken and Tofu:
- Heat oil in a pan and fry the chicken pieces until they are half-cooked and slightly golden. Remove and set aside.
- Cut the tofu into cubes and fry until golden brown. Remove and set aside.
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Make the Spice Paste:
- Using a food processor or mortar and pestle, blend the shallots, garlic, black pepper, coriander seeds, and ginger into a smooth paste.
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Cook the Spice Paste:
- In a large pan or pot, heat some oil and sauté the spice paste until fragrant and golden brown.
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Add Liquids and Aromatics:
- Pour in the coconut milk and a bit of water to create a flavorful broth. Stir well and bring to a gentle simmer.
- Add the lemongrass and sliced green onions. Allow the mixture to heat through.
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Combine Ingredients:
- Add the fried chicken and tofu to the pot. Stir to combine and coat the chicken and tofu with the spice mixture.
- Pour in the sweet soy sauce (kecap manis) and adjust the seasoning with salt to taste.
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Simmer and Serve:
- Let the stew simmer until the chicken is fully cooked and the flavors have melded together. This should take about 10-15 minutes.
- Check the seasoning and adjust if needed.
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Final Touch:
- If desired, add the bird’s eye chilies for a bit of heat, adjusting the quantity to your preference.
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Serve:
- Serve the Semur Ayam Tahu Kecap Santan hot with steamed rice. Enjoy this comforting and aromatic Indonesian dish!
Selamat mencoba! (Happy cooking!)
