Authentic Indonesian Rujak Spiced Chicken Stew with Tofu

Ayam Kuah Bumbu Rujak tanpa MSG

Prepare for a flavorful and aromatic Indonesian dish with this recipe for Ayam Kuah Bumbu Rujak, a savory chicken stew without MSG. This traditional recipe infuses chicken with a rich blend of spices and herbs, creating a delicious and satisfying meal.

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Ingredients

For Boiling the Chicken

• 1 kg chicken (cut into pieces)
• 5 pieces tofu, cut into triangles

Spice Mix for Boiling:

• 1 tablespoon coriander seeds
• 1 clove garlic
• Salt to taste
• Sufficient water

For the Spice Paste

• 8 shallots
• 2 cloves garlic
• 2 pieces turmeric root (about 2 inches)
• 3 candlenuts
• 4 bird’s eye chilies (adjust to taste)
• 11 red chilies
• 1 packet roasted shrimp paste (trasi), toasted

For the Stew

• 3 kaffir lime leaves
• 2 bay leaves
• 1 stalk lemongrass, smashed
• 3 pieces tamarind, dissolved in water
• 500 ml coconut milk
• Brown sugar to taste
• Salt to taste
• Cooking oil

Instructions

1. Prepare the Chicken:

   • In a large pot, combine the chicken pieces with the spice mix for boiling: coriander seeds, garlic, salt, and enough water to cover the chicken.
   • Bring to a boil and then simmer for 15-30 minutes, or until the chicken is tender.
   • Once cooked, remove the chicken from the pot and set aside.
   • Fry the chicken pieces in hot oil until they are slightly crispy but not overly dry.

2. Make the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, turmeric root, candlenuts, bird’s eye chilies, red chilies, and roasted shrimp paste.
   • Blend into a smooth paste.

3. Cook the Spice Paste:

   • Heat some oil in a pan over medium heat.
   • Add the spice paste and sauté for a few minutes until fragrant and the oil starts to separate from the paste.

4. Combine Ingredients:

   • Add the kaffir lime leaves, bay leaves, and smashed lemongrass to the pan. Stir well to mix.
   • Pour in the coconut milk and bring the mixture to a boil.
   • Add the tamarind water and adjust the flavor with brown sugar and salt.

5. Simmer the Stew:

   • Add the fried chicken and tofu pieces into the pan.
   • Stir to coat the chicken and tofu with the spices and coconut milk.
   • Allow the stew to simmer gently until the flavors meld and the sauce thickens, allowing the chicken and tofu to absorb the flavors.

6. Serve:

   • Once the stew has thickened and the flavors have infused well, remove from heat.
   • Serve hot with steamed rice or as a standalone dish.

Enjoy your homemade Ayam Kuah Bumbu Rujak, a comforting dish that brings the essence of Indonesian flavors right to your table!