Sayur Labu Siam Ayam Tanpa Santan
Ingredients:
- 2 medium-sized chayote squash, cut into chunks
- 200 grams chicken, diced
- 2 stalks lemongrass, smashed
- 3 bay leaves
- A thumb-sized piece of galangal, smashed
- Water, as needed
- Salt, sugar, and seasoning to taste
For the Spice Paste:
- 8 shallots
- 5 garlic cloves
- 3 candlenuts
- 1/2 teaspoon coriander seeds
Instructions:
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Prepare the Ingredients: Begin by cutting the chayote squash and chicken into bite-sized pieces. Set aside. Prepare the spice paste by blending or grinding the shallots, garlic, candlenuts, and coriander seeds until smooth.
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Cook the Spice Paste: Heat a bit of oil in a large pan over medium heat. Add the spice paste along with the smashed lemongrass, bay leaves, and galangal. Sauté until the paste becomes fragrant and the oil starts to separate.
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Add Chicken: Incorporate the diced chicken into the pan. Stir well to ensure that the chicken is evenly coated with the spice mixture. Cook for a few minutes, allowing the chicken to absorb the flavors.
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Simmer: Pour in enough water to cover the chicken. Bring the mixture to a boil, then reduce the heat and let it simmer until the chicken is cooked through and tender.
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Add Chayote Squash: Once the chicken is nearly cooked, add the chayote squash pieces to the pan. Stir to combine. Continue to cook until the squash is tender and fully cooked.
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Season to Taste: Adjust the seasoning by adding salt, sugar, and any additional seasoning to taste. Allow the dish to simmer for a few more minutes to blend the flavors.
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Serve: Once the squash is tender and the flavors are well combined, remove from heat. Serve hot, and enjoy a flavorful, comforting meal.
Feel free to adjust the amount of water according to your preference for a soupier or drier consistency. Enjoy your cooking journey! 😊