Indonesian tofo recipes

Savory Indonesian Chicken and Tofu Curry: Gulai Ayam dan Tahu

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Gulai Ayam dan Tahu: A Flavorful Indonesian Delight

Introduction

Gulai Ayam dan Tahu is a rich and aromatic Indonesian curry that beautifully combines tender chicken and tofu in a creamy coconut sauce, infused with a medley of spices that awaken the senses. This dish is perfect for family gatherings or special occasions, showcasing the depth of Indonesian flavors. Let’s embark on a culinary journey to recreate this traditional favorite.

Ingredients

Ingredients Quantity
Chicken 1/2 chicken (cut into pieces)
Tofu 5 pieces (cubed)
Coconut milk 1 liter
Salt To taste
Seasoning To taste
Diabetasol sweetener 2 sachets
Complementary Spices
Kaffir lime leaves 2 leaves
Bay leaves 2 leaves
Turmeric leaves 2 leaves
Tamarind (optional) To taste
Whole red chilies As desired
Ground Spices
Shallots 10-12 cloves
Garlic 4 cloves
Red chilies 12 pieces
Bird’s eye chilies 25 pieces
Ginger A thumb-sized piece
Turmeric A thumb-sized piece
Galangal A thumb-sized piece
Candlenuts 2 pieces
Lemongrass 2 stalks
Rendang spice mix 1 teaspoon

Nutritional Information (per serving)

Nutrient Amount
Calories Approx. 350 kcal
Protein 25 g
Carbohydrates 30 g
Fat 18 g
Fiber 3 g

Instructions

  1. Preparation: Begin by washing the chicken pieces thoroughly, ensuring they are clean and free from impurities. Drain and set aside. Prepare all the spices by peeling and chopping as necessary for the ground spice mix.

  2. Sauté the Spices: In a large pot or Dutch oven, heat a little oil over medium heat. Add the ground spice mixture and sauté until fragrant, stirring continuously to prevent burning. Once the aroma fills your kitchen, add the bay leaves, kaffir lime leaves, and turmeric leaves, continuing to stir.

  3. Cook the Chicken: Add the chicken pieces to the pot, stirring to coat them with the aromatic mixture. Season with salt and the diabetasol sweetener, mixing well to combine the flavors.

  4. Incorporate Coconut Milk: Pour in the coconut milk, stirring gently until everything is well combined. Bring the mixture to a gentle boil, then reduce the heat to low.

  5. Add Tofu and Chilies: Once the mixture reaches a boil, add the cubed tofu and whole red chilies. Stir gently to incorporate, ensuring the tofu is submerged in the sauce. Adjust the seasoning to taste.

  6. Simmer: Allow the curry to simmer on low heat for about 30-40 minutes, stirring occasionally. The sauce should thicken, and the flavors will meld beautifully. Keep an eye on it to avoid sticking at the bottom.

  7. Taste and Adjust: As the cooking time nears completion, taste the curry and adjust the salt or sweetener if necessary. If desired, add more whole chilies for an extra kick.

  8. Serve: Once the sauce is rich and thickened, and the chicken is tender, remove from heat. Serve your Gulai Ayam dan Tahu hot, paired with steamed rice or traditional Indonesian accompaniments. Enjoy the delightful blend of flavors that this dish offers!

Conclusion

Gulai Ayam dan Tahu is not just a meal; it’s a celebration of flavors and culinary heritage. The combination of coconut milk with aromatic spices creates a comforting dish that brings warmth and satisfaction to any table. Whether it’s a weekday dinner or a festive gathering, this dish is sure to impress. Dive into the heart of Indonesian cuisine with this wonderful recipe!

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