Delicious Indonesian Chicken Tongseng with Cabbage and Coconut

Ingredients

• 1 kg chicken (cut into cubes)
• 1/2 small cabbage (chopped)
• 3 red chilies (sliced)
• 3 bird’s eye chilies (optional, for extra heat)
• 3 candlenuts
• Coriander seeds
• Black pepper
• Turmeric
• Ginger (a small piece)
• Galangal (a small piece)
• 1 bay leaf
• 2 kaffir lime leaves
• Lemongrass (1 stalk, bruised)
• Sugar
• Salt
• Seasoning (to taste)
• Sweet soy sauce (kecap manis)
• 1 small pack of coconut milk (Kara brand)
• 1 tomato (chopped)

Instructions

1. Begin by cutting the chicken into bite-sized cubes and washing them thoroughly.

2. Blend all the spices—candlenuts, coriander seeds, black pepper, turmeric, ginger, and galangal—until smooth.

3. Heat a pan over medium heat and add a little oil. Sauté the blended spices until fragrant.

4. Add water to the pan, stirring to combine with the spices.

5. Season the mixture with sugar, salt, sweet soy sauce, and seasoning. Stir well to dissolve the ingredients.

6. Add the chicken pieces to the pan. Cook until the chicken is partially done.

7. Pour in the coconut milk and continue cooking until the chicken is fully cooked and tender.

8. Add the chopped cabbage and tomato. Cook until the cabbage is tender and the tomato has softened.

9. Taste and adjust the seasoning as needed.

10. Serve hot and enjoy your delicious Tongseng Ayam!

Happy Cooking! 😊