Tempe Wrapped in Flour and Soto Ayam
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken fillet | 1/4 chicken (cut as desired) |
| Vegetables | Carrot, green onion, potato, bean sprouts (all cut as desired) |
| Lemongrass | 1 stalk |
| Kaffir lime leaves | 2 leaves |
| Red shallots | 4 cloves |
| Garlic | 3 cloves |
| Candlenuts | 3 pieces |
| Turmeric | 1 small piece |
| Ginger | 1 small piece |
| Salt | To taste |
| Granulated sugar | To taste |
Instructions
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Prepare the Chicken and Vegetables: Start by washing the chicken thoroughly and cutting it into pieces according to your preference. Clean and chop the vegetables (carrot, green onion, potato, and bean sprouts) as desired.
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Make the Spice Paste: In a mortar and pestle, grind together the shallots, garlic, candlenuts, salt, turmeric, and ginger until a smooth paste is formed.
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Sauté the Spice Mixture: Heat a little oil in a pan over medium heat. Add the ground spice paste and sauté until fragrant. Incorporate the kaffir lime leaves and lemongrass, stirring well.
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Cook the Chicken and Vegetables: Add the sugar to the mixture, then introduce all the chopped vegetables and the chicken. Pour in enough water to ensure all ingredients are covered. Adjust the amount of water as needed to ensure that both the vegetables and chicken cook thoroughly.
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Simmer and Serve: Allow the dish to simmer over medium heat until everything is perfectly cooked. Once done, serve hot and enjoy!
Enjoy Your Meal!
Feel free to experiment with the vegetable combinations or spices to tailor the dish to your liking. Happy cooking!
