Indonesian Chicken, Tofu, and Egg Stew with Spiced Coconut Sauce

Ayam Tahu Telur Kuah Bumbu Lapis: A Rich Indonesian Delight

Dive into the world of Indonesian flavors with this heartwarming recipe for Ayam Tahu Telur Kuah Bumbu Lapis, a savory dish featuring tender chicken, fried tofu, and boiled eggs in a spiced broth. Perfect for a comforting meal, this dish is as satisfying as it is flavorful.

Ingredients

For the Main Ingredients:

• 1/2 kg chicken, cut into pieces
• 4 pairs of chicken liver and gizzard
• 2 blocks of tofu, cut into cubes
• 6 eggs, hard-boiled

For the Spice Paste:

• 5 shallots
• 7 cloves garlic
• 7 roasted or fried candlenuts
• 2-inch piece of ginger
• 10 bird’s eye chilies
• 1 teaspoon ground coriander
• 1/2 teaspoon ground pepper
• 1/2 teaspoon nutmeg
• 2-inch piece of galangal
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves
• 1 stick cinnamon
• Soy sauce, to taste
• Sugar, to taste
• Salt, to taste

Instructions

1. Prepare the Ingredients:

   • Rinse and cut the chicken into bite-sized pieces.
   • Clean the chicken liver and gizzard thoroughly.
   • Boil the eggs until hard-cooked, then set aside.
   • Fry the tofu cubes until they are golden brown and half-cooked. Set aside.

2. Make the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, candlenuts, ginger, and bird’s eye chilies. Blend into a smooth paste.

3. Cook the Spice Paste:

   • Heat some oil in a large pot or skillet over medium heat. Add the blended spice paste and sauté until fragrant and the oil begins to separate from the paste.

4. Add Aromatics and Chicken:

   • Stir in the galangal, kaffir lime leaves, lemongrass, ground coriander, and ground pepper. Cook for a few more minutes until the spices are well incorporated.
   • Add the chicken pieces and chicken liver and gizzard to the pot. Stir-fry until the chicken changes color and is evenly coated with the spice paste.

5. Simmer the Dish:

   • Pour in enough water to cover the ingredients. Season with sugar, salt, nutmeg, and cinnamon stick. Add soy sauce to taste.
   • Drop the bird’s eye chilies into the pot for extra heat. Bring the mixture to a boil, then reduce the heat and let it simmer until the chicken is tender and cooked through.

6. Finish the Dish:

   • Gently add the boiled eggs and fried tofu cubes to the pot. Continue to cook until the sauce thickens slightly and the flavors meld together.
   • Adjust seasoning as needed and remove from heat.

7. Serve:

   • Garnish with fried shallots for an added crunch and serve hot with steamed rice.

This rich and aromatic Ayam Tahu Telur Kuah Bumbu Lapis is a testament to the depth and complexity of Indonesian cuisine, offering a delightful combination of textures and flavors that will surely impress at any meal.