Coconut Chicken and Tempeh Crunch: Indonesian Serundeng Recipe

Crunchy Coconut Chicken and Tempeh Serundeng

Ingredients:

• 1 chicken breast, cleaned
• 1/2 grated coconut
• 2 tempeh blocks, sliced thickly
• 3 cloves garlic, finely minced
• 1 thumb-sized piece of turmeric, finely minced
• Salt, to taste
• Royco seasoning, to taste
• 3 bay leaves
• 2 stalks lemongrass
• Water, as needed
• Cooking oil, for frying

Instructions:

1. Prepare the Chicken and Tempeh:

   • Begin by washing the chicken breast thoroughly. Bring a pot of water to boil and add the chicken breast. Cook until the chicken is tender, then drain and set aside.

2. Prepare the Spices:

   • In the same pot, bring water to boil again. Add the minced garlic, turmeric, bay leaves, and lemongrass. Stir until fragrant.

3. Cooking Process:

   • Add the boiled chicken back into the pot and mix well with the spices. Allow it to simmer for 10-15 minutes until the flavors meld together.

4. Adding Tempeh and Coconut:

   • Once the chicken is infused with the spices, add the sliced tempeh. Stir gently to combine.
   • As the liquid reduces, add the grated coconut and continue to stir until the mixture is dry and fragrant.

5. Frying the Serundeng:

   • Heat cooking oil in a frying pan over medium heat. Add the chicken and tempeh mixture and fry until crispy and golden brown.

6. Serving:

   • Serve the Crunchy Coconut Chicken and Tempeh Serundeng hot, accompanied with spicy tomato sambal.

7. Enjoy Your Meal!:

   • This dish is a delightful blend of crispy textures and aromatic spices, perfect for a satisfying meal any time of the day.

Note:

For a visual guide and detailed steps, please refer to our uploaded recipe. Happy cooking, foodies!