Ungkepan Ayam, Tahu, and Tempe: A Savory Indonesian Stew
Indulge in the rich flavors of Ungkepan Ayam, Tahu, and Tempe, a traditional Indonesian dish that brings together succulent chicken, protein-packed tofu, and delicious tempeh. This recipe combines aromatic spices with a slow-cooking method, allowing the flavors to meld beautifully, resulting in a dish that’s perfect for any occasion. Whether you choose to serve it immediately or save it for later, this dish is sure to impress!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block, cut into pieces |
| Firm tofu | 1 block, cubed |
| Chicken | 1/2 kg |
| Water | Sufficient to submerge |
| Spices: | |
| Lemongrass | 4 stalks, smashed |
| Ginger | 2 thumb-sized pieces, smashed |
| Galangal | 2 thumb-sized pieces, smashed |
| Bay leaves | 3 leaves |
| Kaffir lime leaves | 4 leaves |
| Salt | To taste |
| Ground black pepper | To taste |
| Ground spices: | |
| Shallots | 8 cloves |
| Garlic | 5 cloves |
| Candlenuts | 4 nuts |
| Turmeric | 2 thumb-sized pieces |
| Ground coriander | 1-2 teaspoons |
Instructions
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Prepare the Ingredients: Begin by cutting the tempeh into bite-sized pieces and cubing the firm tofu. Ensure the chicken is cleaned and cut into portions.
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Layer in the Pot: In a large pot, arrange the chicken pieces at the bottom, followed by the cut tempeh and cubed tofu. This layering will allow the flavors to infuse each ingredient as they cook.
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Add Water: Pour enough water into the pot to completely submerge the ingredients. This will create a flavorful broth that enhances the overall dish.
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Incorporate Spices: Add all the spices: smashed lemongrass, ginger, galangal, bay leaves, and kaffir lime leaves. Season with salt and ground black pepper to taste.
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Blend the Ground Spices: In a blender, combine the shallots, garlic, candlenuts, turmeric, and ground coriander. Blend until smooth, adding a little water if necessary to create a paste.
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Combine Everything: Stir the ground spice paste into the pot, ensuring it evenly coats the chicken, tempeh, and tofu.
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Simmer: Bring the pot to a boil over medium heat, then reduce to low. Cover the pot and simmer, allowing the flavors to meld and the water to reduce, about 30-40 minutes. Stir occasionally and add more water if necessary to prevent sticking.
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Finishing Touches: Once the broth has thickened and the chicken is tender, remove the pot from the heat. You can choose to serve the Ungkepan immediately or allow it to cool and refrigerate for later use.
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Serve: The Ungkepan Ayam, Tahu, and Tempe can be enjoyed as is, or you can choose to pan-fry the ingredients in a little oil for added crispiness before serving. Pair with steamed rice for a complete meal.
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | Approximately 350 |
| Protein | 25 g |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
| Sugars | 2 g |
Cooking Tips
- Storage: If you plan to save some for later, keep the Ungkepan in an airtight container in the refrigerator for up to three days. Reheat before serving.
- Serving Suggestions: This dish pairs wonderfully with steamed jasmine rice or served alongside a simple cucumber salad to balance the richness of the flavors.
With its wholesome ingredients and delightful spices, Ungkepan Ayam, Tahu, and Tempe is a must-try for anyone looking to explore Indonesian cuisine. Enjoy this dish as a comforting meal that brings family and friends together, making each gathering a delicious celebration!
