Title: Indonesian Lodeh with Chicken Feet and Green Beans
Ingredients:
- 10 chicken feet
- 1 bunch of green beans
- 1 small pack of tempeh (optional)
- 1 small box of coconut milk (santan)
Spice Paste:
- 5 bird’s eye chilies (cabe rawit)
- 1 large red chili
- 3 shallots
- 2 cloves garlic
- 2 candlenuts (kemiri)
- 1 segment of lesser galangal (kencur)
- 1 segment of turmeric (kunyit)
- 1 tsp ground coriander (tumbar bubuk)
- 1 tsp ground white pepper
- Salt and sugar to taste
Additional Ingredients:
- 2 kaffir lime leaves (daun jeruk)
- 1 bay leaf (daun salam)
- 1 segment of galangal (laos)
Steps:
-
Cut the green beans into bite-sized pieces and wash thoroughly. Set aside.
-
Clean the chicken feet and boil them until tender.
-
While waiting for the chicken feet to boil, prepare the spice paste. Blend together bird’s eye chilies, red chili, shallots, garlic, candlenuts, lesser galangal, turmeric, ground coriander, and ground white pepper until smooth.
-
In a pan, sauté the spice paste together with kaffir lime leaves, bay leaf, and galangal until fragrant and cooked through.
-
Add the sautéed spice paste to the boiling chicken feet. Season with salt and sugar according to taste.
-
Add the green beans and tempeh (if using) to the pot. Pour in the coconut milk.
-
Simmer until the green beans are cooked through and tender.
-
Once everything is cooked and well combined, remove from heat.
-
Serve hot and enjoy your Indonesian Lodeh with Chicken Feet and Green Beans!
This Indonesian dish, traditionally flavored with aromatic spices and creamy coconut milk, offers a delightful balance of textures and flavors. Perfect for those seeking to explore authentic Indonesian cuisine, this recipe brings together tender chicken feet, crisp green beans, and a rich coconut broth infused with a blend of aromatic spices.
