Ingredients:
- 1/2 chicken, cut into 6 pieces
- 1/2 block tempe, cut into pieces
- 2 cloves garlic
- 3 shallots
- 1 thumb-sized piece of turmeric
- 1 thumb-sized piece of ginger
- 1/2 teaspoon coriander
- Salt, sugar, and mushroom broth powder (optional) to taste
- 1.5 cups water
- Oil, for frying
Instructions:
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Prepare the Spice Paste: Begin by blending the garlic, shallots, turmeric, ginger, and coriander into a smooth paste. Add half a cup of water to help with blending.
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Simmer the Chicken and Tempe: Arrange the chicken pieces and tempe in a large pan. Add the blended spice paste and water to the pan. Season with salt, sugar, and mushroom broth powder if using. Simmer over medium heat until the chicken is tender and the flavors have infused, about 30-40 minutes. Once done, remove from heat and allow the mixture to cool.
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Fry the Chicken and Tempe: Heat oil in a frying pan over medium heat. Once hot, fry the chicken and tempe until golden brown and crispy on all sides. Remove from the oil and drain on paper towels.
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Serve: Enjoy your Turmeric Fried Chicken and Tempe hot, either as a main dish or alongside steamed rice and your favorite vegetables.
This simple yet flavorful recipe combines the aromatic spices of turmeric and ginger with tender chicken and crispy tempe, offering a delightful taste of Indonesian cuisine.