Ayam Woku Ala Mamais Recipe
Ingredients:
- 1/2 kg chicken, cut into pieces and washed; if using free-range chicken, boil until partially tender
- Juice of 1 lime (for marinating the chicken)
- 1 stalk lemongrass, bruised
- 2 medium tomatoes, sliced
- 1/2 teaspoon salt
- A pinch of sugar (I use 1/4 sachet Tropicana)
- Non-MSG bouillon (to taste)
- 1 bunch of Thai basil leaves
- 1 bay leaf
- 4 kaffir lime leaves
- 500 ml water
For the Spice Paste:
- 5 cloves garlic
- 6 shallots
- 4 candlenuts
- 4 large red chilies
- 3 bird’s eye chilies (adjust to taste)
- 4 cm turmeric, peeled
- 1 cm ginger
Instructions:
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Prepare the Spice Paste:
- Blend the garlic, shallots, candlenuts, red chilies, bird’s eye chilies, turmeric, and ginger into a smooth paste. Set aside.
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Cook the Aromatics:
- Heat a little oil in a large pan or wok over medium heat. Sauté the spice paste along with the lemongrass, bay leaf, and kaffir lime leaves until fragrant.
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Cook the Chicken:
- Add the chicken pieces to the pan, stirring well to coat them with the spice mixture. Cook until the chicken is lightly browned.
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Add Liquids and Seasoning:
- Pour in the water and bring to a boil. Season with salt, sugar, and bouillon. Reduce the heat and simmer until the chicken is tender and the flavors are well combined. Allow the liquid to reduce slightly so that it infuses the chicken.
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Finish the Dish:
- Before removing from heat, stir in the sliced tomatoes and Thai basil leaves. Cook for a few more minutes until the tomatoes are softened and the basil is wilted.
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Serve:
- Serve the Ayam Woku hot with steamed rice. Enjoy the rich, aromatic flavors of this traditional Indonesian dish!
This recipe brings together a harmonious blend of spices and fresh herbs, resulting in a fragrant and flavorful chicken dish that is sure to delight your taste buds. Whether you’re a fan of spicy food or prefer a milder flavor, you can adjust the level of heat to your liking. Enjoy your cooking adventure with this delicious Ayam Woku Ala Mamais!
