Semur Ayam with Potato and Tofu
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 pieces | Chicken (cut into portions) |
| 1 medium | Potato (cut into quarters) |
| 3 pieces | Firm tofu (cut into cubes) |
| 2 leaves | Bay leaves |
| 2 segments | Galangal (bruised) |
| 1 segment | Ginger (bruised) |
| 1 stick | Cinnamon |
| 2 cloves | Cloves |
| 3 pieces | Bird’s eye chili (whole) |
| 5 tbsp | Sweet soy sauce |
| 1 package | Coconut milk (Kara triangle) |
Ground Spices
| Quantity | Ingredient |
|---|---|
| 7 cloves | Shallots |
| 4 cloves | Garlic |
| 2 pieces | Candlenuts |
| A pinch | Nutmeg |
| 1 tsp | Ground coriander |
Additional Ingredients
| Quantity | Ingredient |
|---|---|
| 400 ml | Water |
| To taste | Salt |
| As needed | Cooking oil |
Instructions
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Sauté the Spices: Begin by heating some cooking oil in a pan over medium heat. Add the ground spices and sauté until fragrant. Next, incorporate the bruised galangal, ginger, bay leaves, cinnamon, and cloves, stirring well to combine.
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Cook the Chicken: Introduce the chicken pieces to the pan, mixing them thoroughly with the spices. Pour in the water and bring the mixture to a boil. Allow it to simmer until the chicken is nearly cooked through.
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-
Add Vegetables and Flavor: Add the potato quarters, sweet soy sauce, and coconut milk. Stir gently to ensure the coconut milk is evenly distributed, then add the tofu cubes and salt to taste. Adjust the seasoning if necessary.
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Final Touch: Drop in the bird’s eye chili and continue to simmer until the potatoes are tender and the chicken is fully cooked.
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Serve: Once everything is cooked to perfection, remove from heat and serve hot. Enjoy this comforting dish with steamed rice for an ultimate culinary experience!
This Semur Ayam recipe offers a delightful blend of flavors, making it a perfect centerpiece for your dining table.
