Sayur Santan Desa with Chicken, Cabbage, and Tempe
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (fried) | 5 pieces |
| Eggs | 6 whole |
| Tempe | 5 pieces |
| Cabbage (or kol) | 10 leaves |
| Coconut milk | From 1 coconut or 2 small packs |
| Spice Paste | |
| Garlic | 4 cloves |
| Candlenuts | 2 pieces |
| Salt | To taste |
| Sugar | To taste |
| Sliced Seasonings | |
| Shallots | 6 cloves |
| Bird’s eye chili (optional) | 10 pieces |
| Galangal | To taste |
| Ginger | To taste |
| Bay leaves | To taste |
Instructions
-
Prepare the Eggs: Begin by preparing the eggs in two ways. First, take three eggs and make an omelet mixture with seasoning; instead of frying, steam it until cooked. Once cooled, cut into cubes similar to tofu. For the remaining three eggs, hard-boil them, peel, and then fry until the surface is golden brown and textured.
-
Slice the Cabbage: Cut the cabbage into wide strips, with each leaf yielding two to four slices, depending on your preference.
-
-
Cooking Process: In a pot, boil one cup of water and add the spice paste along with the sliced seasonings. Once fragrant, add the tempeh and cook until the flavors infuse. Next, pour in the coconut milk and stir continuously to avoid curdling.
-
Combine Ingredients: Add the fried chicken, cooked eggs, and sliced cabbage to the pot. Season with sugar and salt, then stir until the mixture comes to a boil. Taste and adjust seasoning as needed.
-
Serve: Enjoy this delightful dish warm, and happy cooking!
This Sayur Santan Desa not only celebrates traditional flavors but also brings together nourishing ingredients for a comforting meal.
