Ayam Tahu Kemangi Recipe
Ingredients:
- 4 pieces chicken
- 4 blocks of firm tofu
- 4 cloves garlic
- 4 shallots
- 1 candlenut
- 1 stalk lemongrass
- 1/2 inch turmeric root
- A small piece of galangal
- 1 bunch of basil leaves
- 1 can of coconut milk (Santan Kara)
- Salt to taste
- Flavor enhancer (optional)
Instructions:
-
Prepare the Chicken:
Begin by cleaning the chicken and cutting it into pieces according to your preference. Rinse thoroughly and then boil briefly for about 10 minutes. This step helps to remove any residual blood from the chicken. -
Fry the Tofu:
Cut the tofu into cubes and fry until golden and crispy. Set aside. -
-
Prepare the Spice Paste:
In a blender or mortar and pestle, combine the garlic, shallots, turmeric root, and candlenut. Grind into a smooth paste. -
Cook the Aromatics:
Lightly bruise the lemongrass and galangal. Heat a little oil in a pan and sauté the spice paste along with the lemongrass and galangal until fragrant. -
Make the Sauce:
Add water and the coconut milk to the pan with the sautéed spices. Stir to combine and bring to a simmer. -
Add Chicken and Tofu:
Add the pre-cooked chicken pieces to the sauce, followed by the fried tofu. Allow the mixture to cook together, letting the flavors meld. -
Finish with Basil and Seasonings:
Add the basil leaves, salt, and optional flavor enhancer to taste. Stir well and let it simmer for a few more minutes. -
Adjust and Serve:
Taste and adjust the seasoning as needed. Serve the Ayam Tahu Kemangi hot with steamed rice, sambal, and crispy crackers on the side for a complete meal.
Enjoy this aromatic and flavorful dish that perfectly balances savory, spicy, and fresh notes!
