Rendang Ayam Tahu No Santan
Experience the delightful flavors of Indonesia with this aromatic Rendang Ayam Tahu No Santan, a dish that marries tender chicken and tofu in a rich, spiced sauce, all without the use of coconut milk. This recipe will guide you through creating a fragrant, mouthwatering dish that pairs beautifully with warm rice, making it a perfect addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into 6 pieces) | 1/2 kg |
| Tofu (cut into cubes) | 2 pieces |
| Spice Paste: | |
| Red shallots | 8 cloves |
| Garlic | 4 cloves |
| Ground black pepper | 1/2 tsp |
| Large chili peppers | 2 pieces |
| Bird’s eye chili peppers | 3 pieces |
| Ginger (about 1-inch piece) | 1 piece |
| Turmeric (about 1-inch piece) | 1 piece |
| Galangal (about 1-inch piece) | 1 piece |
| Coriander seeds | A pinch |
| Candlenuts | 3 pieces |
| Additional Seasoning: | |
| Kaffir lime leaves | 2 leaves |
| Lemongrass (bruised) | 1 cm |
| Sweet soy sauce | 1-2 tbsp |
| Salt | To taste |
| Sugar | To taste |
| Chicken stock or water | As needed |
Instructions
-
Prepare the Chicken:
Begin by washing the chicken pieces thoroughly. In a pot, bring water to a boil and add the chicken. Simmer until the chicken is tender and cooked through. Once cooked, remove the chicken from the pot and let it cool slightly. Reserve the chicken broth for later use. -
-
Fry the Chicken and Tofu:
Heat a pan over medium heat and add oil. Once hot, fry the chicken pieces until they are half-cooked and slightly golden. In the same pan, fry the tofu cubes until they are golden brown as well. Set both aside. -
Make the Spice Paste:
In a blender or food processor, combine the red shallots, garlic, black pepper, large chili peppers, bird’s eye chili peppers, ginger, turmeric, galangal, coriander seeds, and candlenuts. Blend until a smooth paste forms, adding a splash of the reserved chicken broth if necessary for easier blending. -
Sauté the Spice Paste:
In a large pan or wok, heat a little oil over medium heat. Add the blended spice paste and sauté until fragrant and the oil begins to separate from the paste, about 3-5 minutes. -
Combine Ingredients:
Add the kaffir lime leaves and bruised lemongrass to the sautéed spices, followed by the fried chicken and tofu. Stir well to coat all the ingredients with the aromatic spice paste. -
Season and Simmer:
Pour in the sweet soy sauce, and season with salt and sugar to taste. Add a little of the reserved chicken broth to help create a sauce, if needed. Allow the mixture to simmer over low heat until the sauce thickens and coats the chicken and tofu, about 10-15 minutes. -
Serve:
Once the sauce has reduced and thickened, remove from heat. Serve the Rendang Ayam Tahu hot with steamed rice and enjoy this rich, flavorful dish!
Happy Cooking! Enjoy the comforting flavors of this Rendang Ayam Tahu No Santan and share the love with family and friends. This dish is not just a meal; it’s an invitation to experience the warmth of home-cooked Indonesian cuisine.
