Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (preferably parts with bones) | 300 grams |
| Tempe (optional) | 1 block |
| Cabbage | To taste |
| Green onions | To taste |
| Tomato | 1 piece |
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 4 leaves |
| Galangal | A thumb-sized piece, bruised |
| Lemongrass | 2 stalks, bruised |
| Water | As needed |
| Salt | To taste |
| Palm sugar | To taste |
Spice Paste
| Ingredient | Quantity |
|---|---|
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Ground pepper | 1/4 teaspoon |
| Ginger | A thumb-sized piece |
| Turmeric | A thumb-sized piece |
| Large red chilies | 2 pieces |
| Bird’s eye chilies | 8 pieces (adjust to taste) |
| Candlenuts (optional) | 3 pieces (skip if unavailable) |
Instructions
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Begin by blanching the chicken; boil it in a pot over high heat for about 10 minutes. Once done, turn off the heat, discard the water, and rinse the chicken thoroughly. Cut it into pieces.
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Next, slice the tempe, cabbage, green onions, and tomato, then set them aside.
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Prepare the spice paste by blending the shallots, garlic, ground pepper, ginger, turmeric, red chilies, and bird’s eye chilies until smooth. In a pan, sauté this spice paste until fragrant.
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Add the chicken and tempe to the sautéed spices, then pour in water. Incorporate the bruised galangal, lemongrass, bay leaves, kaffir lime leaves, salt, and palm sugar. Cover the pan and simmer until the chicken and tempe are tender, adjusting the taste as needed.
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Finally, stir in the cabbage, green onions, and tomato. Mix well and cook until the vegetables are slightly wilted.
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Serve hot, and enjoy your delicious Tongseng Ayam with Tempe!
Note: Apologies for the dark photo; I took it early in the morning straight from the pan. Hehe!