Penyetan Ayam, Tempe, and Tahu Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken (cut into pieces) | 1/4 kg |
| White Tofu | 5 pieces |
| Tempe (wrapped in banana leaves) | 3 pieces |
| Candlenuts | 4 pieces |
| Garlic | 6 cloves |
| Coriander | 1 tablespoon |
| Cumin | 1/2 teaspoon |
| Turmeric | 5 cm |
| Ginger | 5 cm |
| Cinnamon Stick | 3 cm |
| Bay Leaves | 3 leaves |
| Kaffir Lime Peel (smashed) | to taste |
| Sweet Soy Sauce | 4 tablespoons |
| Brown Sugar | 1 teaspoon |
| Cooking Oil | 2 tablespoons |
| Water | as needed |
| Salt and Seasoning | to taste |
Instructions:
-
Begin by washing and cutting the chicken into manageable pieces. Slice the tempe into halves and the tofu as well.
-
Smash the ginger and kaffir lime peel to release their flavors.
-
In a blender or mortar, combine the garlic, candlenuts, coriander, cumin, turmeric, salt, and seasoning to create a smooth spice paste.
-
Heat 2 tablespoons of cooking oil in a pan, then sauté the spice paste until fragrant. Add the cinnamon stick, smashed ginger, and kaffir lime peel to the mix.
-
Pour in sufficient water, then add the bay leaves, sweet soy sauce, and brown sugar. Stir to combine and bring to a boil.
-
Once boiling, add the chicken pieces. Allow to simmer until they are slightly tender before adding the tempe and tofu.
-
Taste the broth to ensure the flavors are balanced. Continue cooking until the chicken, tempe, and tofu are cooked through and the sauce has thickened.
-
Carefully remove the chicken, tempe, and tofu from the pan and drain excess sauce. If desired, fry them in hot oil until golden and crispy.
-
Any leftovers can be stored in the refrigerator; simply fry them again before serving. Enjoy your delicious penyetan!
Tips: Serve with steamed rice for a complete meal. This dish not only embodies the ultimate comfort food but also invites you to delve into the rich flavors of Indonesian cuisine. Happy cooking!
