Ayam, Tahu, and Tempe Bumbu Kuning: A Flavorful Indonesian Delight
Discover the aromatic and vibrant flavors of Indonesian cuisine with this delectable recipe for Ayam, Tahu, and Tempe Bumbu Kuning. This dish features succulent chicken, tofu, and tempeh, all enveloped in a luscious yellow spice blend that tantalizes the palate and brings warmth to your dining experience. Perfect for family gatherings or cozy weeknight dinners, this recipe is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into pieces) | 1 whole chicken |
| Tempeh | 1 block (approximately 250g) |
| Tofu | 10 pieces |
| Water | 700-800 ml |
| Bay leaves | 4 leaves |
| Lemongrass (white part only) | 3 stalks |
| Cooking oil | For frying |
Spice Blend
| Ingredient | Quantity |
|---|---|
| Shallots | 15 pieces |
| Garlic | 8 cloves |
| Candlenuts (kemiri) | 6 nuts |
| Red chili (adjust to taste) | 7 (curly type) |
| Turmeric | 10 cm |
| Ginger | 3 cm |
| Galangal | 3 cm |
| Ground coriander | 1 tablespoon |
| Tamarind (dissolved in water) | 2 teaspoons |
| Palm sugar | 2 tablespoons |
| Salt | 2 teaspoons |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 350 kcal |
| Protein | 30 g |
| Carbohydrates | 35 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sodium | 500 mg |
Instructions
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Prepare the Spice Blend: Begin by blending the shallots, garlic, candlenuts, red chili, turmeric, ginger, and galangal into a smooth paste. You can use a mortar and pestle or a food processor for this step.
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Sauté the Spices: Heat a generous amount of cooking oil in a large pot over medium heat. Add the ground spice mixture to the pot, stirring continuously until fragrant and cooked through, about 5-7 minutes.
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Add Aromatics: Incorporate the bay leaves and the white parts of the lemongrass into the pot, stirring until they release their aroma.
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Simmer the Chicken and Tempeh: Pour in the water and bring the mixture to a boil. Once boiling, add the chicken pieces and cubed tempeh. Reduce the heat to medium and let simmer until the chicken is cooked through and the liquid has reduced slightly, about 30-40 minutes.
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Cook the Tofu: While the chicken and tempeh are cooking, take another pot and use the remaining broth from the chicken to cook the tofu. Place the tofu in the pot and simmer for about 20 minutes over medium heat, allowing the tofu to absorb the flavors.
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Fry the Ingredients: Once the chicken, tofu, and tempeh are cooled, heat more cooking oil in a frying pan. Fry the chicken, tofu, and tempeh in hot oil until they turn golden brown and crispy, about 3-5 minutes for each. Remove and drain on paper towels.
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Serve with Love: For a complete meal, serve the fried chicken, tofu, and tempeh with fragrant steamed rice, a side of spicy fried tempeh, fresh vegetable salad (sayur urap), and crispy shrimp crackers. Enjoy the delightful blend of flavors and textures in every bite!
Final Thoughts
This Ayam, Tahu, and Tempe Bumbu Kuning is not just a dish; it’s an experience that embodies the essence of Indonesian cooking. The combination of spices, the crunch of the fried ingredients, and the heartiness of the meal make it a beloved choice for many. Gather around the table and share this delightful dish with your loved ones, as food has the power to connect and create lasting memories. Happy cooking!
