Ayam dan Telor Woku: A Flavorful Indonesian Chicken and Egg Stew
Ingredients:
- 1/4 kg chicken (cut into pieces)
- 1/4 kg eggs (boiled and peeled)
- 1 bunch of kemangi (Thai basil)
- 10 shallots (sliced)
- 5 cloves garlic (sliced)
- 6 candlenuts (soaked in water)
- 1/2 teaspoon black pepper (adjust to taste)
- 6 small red chilies (cabe rawit)
- 2 curly red chilies (cabe keriting)
- 1 red chili (cabe merah)
- 1-inch ginger (sliced)
- 1-inch turmeric (sliced)
- 2 stalks lemongrass (crushed)
- 2 bay leaves (torn into pieces)
- 4 lime leaves (torn into pieces)
- 1 cinnamon stick
- 1 pandan leaf (substitute for turmeric leaf, if unavailable)
- 1 teaspoon Magic seasoning (or equivalent seasoning mix)
- 1 liter water (or as needed)
- Cooking oil (for frying)
Instructions:
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Prepare the Chicken and Eggs:
- Wash the chicken pieces thoroughly and then boil until they are partially cooked.
- Clean the eggs, boil them until hard, peel off the shells, and fry until golden brown.
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Make the Spice Paste:
- Blend the shallots, garlic, small red chilies, curly red chilies, red chili, candlenuts, ginger, and turmeric into a coarse paste.
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Cook the Spice Paste:
- Heat some oil in a pan over medium heat. Add the blended spice paste and sauté until fragrant and the raw smell disappears.
- Add the crushed lemongrass, torn bay leaves, torn lime leaves, pandan leaf, and cinnamon stick. Stir well.
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Combine Ingredients:
- Add the partially cooked chicken and fried eggs to the pan. Mix well to coat with the spice paste.
- Pour in 1 liter of water (or enough to cover the ingredients), and add sugar, salt, and Magic seasoning to taste.
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Simmer:
- Allow the dish to cook until the chicken is tender and the sauce has reduced slightly, but avoid letting it become too thick.
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Finish and Serve:
- Just before finishing, stir in the kemangi leaves and whole small red chilies.
- Remove from heat and serve hot with steamed rice.
Enjoy this aromatic and flavorful Indonesian dish that pairs perfectly with a bowl of warm rice! 🌿🍛
