Spicy Chicken and Tofu Rendang Without Coconut Milk

Rendang Ayam Tahu without Coconut Milk

Ingredients:

• 1/2 kg chicken, cut into 6 pieces
• 2 blocks of tofu, diced
• For the Spice Paste:
  • 8 shallots
  • 4 cloves of garlic
  • 1/2 teaspoon ground black pepper
  • 2 large red chilies
  • 3 small bird’s eye chilies
  • 1 piece of ginger
  • 1 piece of turmeric
  • 1 piece of galangal
  • A pinch of coriander seeds
  • 3 candlenuts
• For the Additional Seasonings:
  • 2 kaffir lime leaves
  • 1 cm lemongrass, smashed
  • 1 or 2 tablespoons sweet soy sauce
  • Salt to taste
  • Sugar to taste
  • Enough chicken stock or water to cover

Instructions:

1. Prepare the Chicken and Tofu: Begin by washing the chicken thoroughly. Boil it in water until tender, then fry it until it’s halfway cooked. Similarly, fry the diced tofu until golden brown.

2. Make the Spice Paste: Blend the shallots, garlic, black pepper, red chilies, bird’s eye chilies, ginger, turmeric, galangal, coriander seeds, and candlenuts until smooth.

3. Cook the Rendang: Heat a bit of oil in a pan and sauté the spice paste until aromatic. Add the kaffir lime leaves and lemongrass, continuing to cook until the paste is well-fried and fragrant.

4. Combine Ingredients: Add the fried chicken and tofu to the pan. Stir to coat them with the spice paste. Pour in the sweet soy sauce, season with salt and sugar to taste, and add enough chicken stock or water to cover the ingredients.

5. Simmer: Cook over low heat until the liquid reduces and thickens, and the flavors meld together.

6. Serve: Once the sauce has thickened and the chicken is fully cooked, remove from heat. Serve the Rendang Ayam Tahu with warm rice.

Enjoy your meal and happy cooking! 🤗