Indonesian Spiced Chicken and Tempe Stew

Title: Indonesian Stewed Chicken and Tempe (Ungkep Ayam + Tempe)

Ingredients:

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• 2 large chicken thighs, cut into 4 pieces each
• 1 block tempe, cut into cubes
• For the Spice Paste:
  • 1 thumb-sized piece of turmeric, peeled
  • 1 thumb-sized piece of ginger, peeled
  • 1 thumb-sized piece of galangal, peeled
  • 4 shallots, peeled
  • 2 garlic cloves, peeled
  • 2 bay leaves
  • Salt, to taste
  • Water, as needed

Instructions:

1. Prepare the Ingredients: Clean the chicken thighs and cut each into 4 pieces. Cut the tempe into bite-sized cubes.

2. Make the Spice Paste: Blend the turmeric, ginger, galangal, shallots, and garlic into a smooth paste using a food processor or mortar and pestle.

3. Combine Ingredients: In a pot or small pan with a lid, combine the chicken pieces, tempe, and the spice paste. Add the bay leaves and salt to taste.

4. Add Water: Pour in enough water to cover the chicken and tempe completely.

5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, allowing the flavors to meld and the chicken to cook through.

6. Finish Cooking: Once the chicken is cooked and tender, remove from heat. The stewed chicken and tempe can be served immediately or allowed to cool slightly before frying, if desired.

Enjoy your flavorful Indonesian stewed chicken and tempe! This dish is perfect served with steamed rice for a complete meal.