Ayam Tahu Masak Cabe Hijau
A delightful blend of tender chicken and tofu bathed in a spicy green chili sauce, this dish is a must-try for those who appreciate bold flavors. Perfect for a family meal or special occasions, it embodies the ultimate harmony of spice and savory goodness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh chicken, cut into small pieces | 500 grams |
| Tofu, cut into small rectangles | 300 grams |
| Large green chili, sliced diagonally | 2 pieces |
| Large red chili, sliced diagonally | 1 piece |
| Kaffir lime leaves, veins removed | 4 leaves |
| Sweet soy sauce | 2 tablespoons |
| Oyster sauce | 1 tablespoon |
| Mushroom broth powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Oil for sautéing | As needed |
| Spice paste: | |
| Garlic | 3 cloves |
| Shallots | 3 pieces |
| Red bird’s eye chili | 3 pieces |
| Red cayenne chili | 1 piece |
| Green bird’s eye chili | 2 pieces |
Instructions
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Fry the Chicken and Tofu: In a skillet, heat oil and fry the chicken pieces and tofu until golden brown, ensuring they don’t become too crispy. Remove and set aside.
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Sauté the Spice Paste: In the same skillet, add the finely blended spice paste and sauté until fragrant. Add the kaffir lime leaves for extra aroma.
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Add the Chilies: Stir in the sliced green and red chilies, cooking for a minute to release their flavors.
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Create the Sauce: Pour in a little water, followed by the sweet soy sauce and oyster sauce. Stir to combine.
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Combine Ingredients: Add the fried chicken and tofu back to the skillet. Mix well, adding sugar, salt, and mushroom broth powder. Adjust seasoning to taste.
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Simmer: Allow the mixture to simmer until the liquid reduces and the flavors meld, ensuring the chicken and tofu are well-coated in the sauce.
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Serve: Once the sauce has thickened and absorbed into the ingredients, your Ayam Tahu Masak Cabe Hijau is ready to serve. Enjoy with steamed rice for a complete meal!
This dish is sure to satisfy your craving for something spicy and flavorful, making it a staple in any culinary repertoire.
