Indonesian Chicken Head Stew with Cabbage and Green Beans

Tongseng Kepala Ayam

Tongseng Kepala Ayam is a delectable Indonesian dish featuring chicken heads simmered in a savory, spiced broth enriched with vegetables and aromatic herbs. This recipe combines robust flavors with a delightful mix of textures, perfect for those who enjoy exploring traditional Indonesian cuisine. Follow these steps to create this flavorful dish:

Ingredients

• Chicken Heads: 10 pieces (including necks), cleaned thoroughly
• Cabbage: 4 leaves, chopped into bite-sized pieces
• Green Beans: 10 pieces, cut in half
• Tomato: 1 red, sliced
• Tomato: 1 green, sliced
• Kecap Manis (Sweet Soy Sauce): 2 tablespoons
• Bird’s Eye Chili: 10 whole
• Water: 1 liter (divided into 500 ml portions)
• Bay Leaves: 2
• Lemongrass: 2 stalks, bruised
• Kaffir Lime Leaves: 4
• Ground Spices:
  • Shallots: 6 cloves
  • Garlic: 4 cloves
  • Turmeric: 1 cm piece
  • Ginger: 1 cm piece
  • Black Pepper: 1 teaspoon
  • Coriander: 1 teaspoon
• Sugar: To taste
• Salt: To taste
• Cooking Oil: For sautéing

Instructions

1. Preparation:

   • Begin by cleaning all ingredients and spices thoroughly. Ensure the chicken heads are well-cleaned, removing any internal organs, beaks, and mucus. Rinse them under cold water until completely clean.

2. Sautéing Spices:

   • Heat a generous amount of cooking oil in a large pot or wok over medium heat. Add the finely ground shallots, garlic, turmeric, and ginger to the hot oil. Sauté until the mixture is fragrant and golden brown.

3. Simmering:

   • Add the 500 ml of water to the pot, followed by the bay leaves, bruised lemongrass, and kaffir lime leaves. Stir to combine the ingredients, allowing them to simmer for a few minutes to infuse the flavors.

4. Cooking the Chicken Heads:

   • Introduce the cleaned chicken heads into the pot. Stir well to ensure they are coated with the aromatic spices. Allow the chicken heads to cook for a few minutes.

5. Adding Vegetables and Seasonings:

   • Add the remaining 500 ml of water to the pot. Incorporate the cabbage, green beans, and both sliced tomatoes. Mix well and bring to a gentle boil. Adjust the seasoning with kecap manis, sugar, and salt according to your taste.

6. Finishing Touches:

   • Reduce the heat and let the dish simmer until the chicken heads are tender and the vegetables are cooked through. Taste and adjust seasoning as needed.

7. Serving:

   • Once cooked, remove the pot from heat. Serve the Tongseng Kepala Ayam hot, garnished with additional sliced tomatoes if desired. This dish pairs wonderfully with steamed rice.

Enjoy your homemade Tongseng Kepala Ayam, a dish that brings together the rich flavors of Indonesian cuisine in every comforting bite.