Semur Ayam Tahu Kecap Santan
Ingredients:
- 1 kg chicken (cut as desired)
- 3 blocks of tofu
- Sweet soy sauce (Kecap)
- Salt
- Coconut milk (Santan)
- Spice Paste:
- 4 shallots
- 4 cloves of garlic
- 1 tablespoon pepper
- 1 tablespoon coriander
- A piece of ginger
- Sliced green onions
- Additional Spices:
- 2 stalks of lemongrass, bruised
- Bird’s eye chilies (Caberawit), to taste
Instructions:
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Prepare and Fry:
- Cut the chicken into pieces as desired.
- Cut the tofu into medium-sized blocks.
- In a pan, fry the chicken and tofu until they are half-cooked. Set them aside.
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Make the Spice Paste:
- In a blender or mortar and pestle, grind the shallots, garlic, pepper, coriander, and ginger into a smooth paste.
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Cook the Spices:
- Heat a little oil in a large pot or deep pan over medium heat.
- Sauté the spice paste until it becomes fragrant.
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Add Liquid Ingredients:
- Add water and coconut milk to the pot.
- Stir well to combine with the spices.
- Add the bruised lemongrass and sliced green onions.
- Let the mixture come to a gentle simmer.
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Combine Chicken and Tofu:
- Add the half-cooked chicken and tofu to the simmering pot.
- Pour in sweet soy sauce to taste, adjusting for your preferred sweetness and color.
- Add bird’s eye chilies according to your desired level of spiciness.
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Season and Simmer:
- Add salt to taste.
- Allow the mixture to simmer gently until the chicken and tofu are fully cooked and the flavors are well combined. Stir occasionally to prevent sticking.
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Finish and Serve:
- Once the chicken and tofu are tender and the sauce has thickened to your liking, remove the pot from heat.
- Adjust seasoning if necessary.
- Serve the Semur Ayam Tahu Kecap Santan hot, garnished with additional green onions if desired.
Enjoy your delicious Semur Ayam Tahu Kecap Santan, a flavorful Indonesian dish combining the richness of coconut milk, the sweetness of soy sauce, and the aromatic spices. Perfect for a hearty meal with steamed rice!
