Tongseng Ayam Joss
Ingredients:
- 1/2 kg chicken, cut into small pieces
- 1/2 head cabbage, sliced
- 2 red curly chilies, sliced
- 3 bird’s eye chilies, sliced
- 2 bay leaves
- 1 stalk lemongrass, smashed
- 1 thumb-sized piece of galangal, smashed
- 3 kaffir lime leaves
- 3 shallots, sliced
- Sweet soy sauce (kecap manis), to taste
- Palm sugar, to taste
- Flavor enhancer (optional)
- A pinch of nutmeg
- For the spice paste:
- 1 cm turmeric
- 1 teaspoon ground black pepper
- A pinch of coriander
- 1 clove of nutmeg
- Salt, to taste
Instructions:
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Prepare the Chicken:
- Cut the chicken into small pieces, wash thoroughly, and briefly boil to set aside.
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Prepare the Spice Paste:
- Blend the turmeric, black pepper, coriander, nutmeg, and a pinch of salt into a smooth paste.
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Cook the Aromatics:
- In a cooking vessel, heat a small amount of oil. Sauté the spice paste along with palm sugar, sliced chilies, tomato, ginger, lemongrass, and galangal. Add the bay leaves and kaffir lime leaves. Continue to sauté until fragrant.
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Add Chicken and Simmer:
- Add the pre-boiled chicken pieces into the vessel. Stir to mix well with the sautéed spices. Once the chicken has taken on a new color, pour in 2 cups of water. Bring to a boil, then add sweet soy sauce and flavor enhancer if using.
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Incorporate Cabbage:
- After the mixture is well combined and starts to boil, add the sliced cabbage. Stir and cook until the cabbage is tender and the liquid has reduced slightly.
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Finish and Serve:
- Once the dish has thickened to your desired consistency, remove from heat. Serve hot and enjoy!
This Tongseng Ayam Joss combines the rich flavors of traditional Indonesian spices with tender chicken and crunchy cabbage, creating a delightful and aromatic dish that’s perfect for any meal.
