Title: Indonesian-Style Chicken Botok (Without Coconut Milk)
Ingredients:
- 1/2 chicken, pre-boiled
- 6 shallots
- 6 cloves garlic
- 6 candlenuts
- 3 cm turmeric root
- 3 cm galangal root
- 2 bay leaves
- 4 kaffir lime leaves
- 2 ripe tomatoes
- Salt to taste
- Banana leaves for wrapping
Instructions:
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Begin by boiling the chicken until it is fully cooked. While the chicken is boiling, prepare the spice paste. Peel and finely chop the shallots and garlic. Blend or grind the shallots, garlic, candlenuts, turmeric root, and galangal root into a smooth paste.
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Tear the bay leaves and kaffir lime leaves into smaller pieces. Dice the tomatoes into small chunks.
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Transfer the spice paste to a larger mixing bowl. Cut the boiled chicken into pieces and add it to the bowl with the spice paste. Pour in some of the chicken broth from the boiling process to create a cohesive mixture. Stir well to combine the ingredients.
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Allow the mixture to marinate for about 10 minutes, so the spices can infuse into the chicken. Meanwhile, prepare the banana leaves by cutting them into pieces suitable for wrapping.
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Place a portion of the chicken mixture onto each piece of banana leaf and wrap securely.
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Steam the wrapped chicken parcels for 15-20 minutes, or until the banana leaves turn a reddish-brown color and the aroma of the spices is well-developed.
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Once done, unwrap the banana leaves to reveal the flavorful botok ayam, which is now ready to serve. Enjoy this delicious and cholesterol-free Indonesian dish!
Tips:
- Adjust the seasoning with salt according to your taste preference.
- Ensure the banana leaves are thoroughly washed and dried before use to avoid any residual dirt or moisture.
- If banana leaves are unavailable, you can use parchment paper or aluminum foil as an alternative for steaming.
End Note: This Indonesian-style Botok Ayam is a flavorful and healthy option that offers a unique taste without the use of coconut milk. Perfect for a nutritious meal with a rich blend of traditional spices. Enjoy!
