Certainly! Here’s a rewritten version of the recipe for “Krengseng Pedas Tulangan Ayam” for the Love With Recipes site:
Krengseng Pedas Tulangan Ayam: A Flavorful Spicy Chicken Bone Stew
Ingredients:
- 200 grams of chicken bones (ensure they still have some meat attached)
- 6 shallots
- 2 cloves of garlic
- 10 bird’s eye chilies
- 1 stalk of lemongrass, smashed
- A small piece of galangal, smashed
- 2 tomatoes
- 1 tablespoon of sweet soy sauce (kecap manis)
- Salt and sugar to taste
- Fresh kemangi leaves (optional)
Instructions:
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Prepare the Ingredients: Thoroughly clean the chicken bones and all the spices. Slice the shallots and garlic, and chop the tomatoes. Smash the lemongrass and galangal to release their flavors.
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Sauté the Aromatics: In a medium pan over medium heat, sauté the shallots, garlic, bird’s eye chilies, lemongrass, and galangal until they become fragrant and the shallots turn translucent.
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Add the Chicken Bones: Add the chicken bones to the pan, stirring well to combine them with the aromatics. Season with salt and sugar to taste.
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Simmer: Pour in about 1/2 cup of water, and bring to a boil. Reduce the heat to low and let it simmer until the chicken bones are tender and the flavors have melded together.
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Finish the Dish: Once the chicken bones are cooked through and the sauce has thickened, stir in the sweet soy sauce. Cook for a few more minutes, allowing the sauce to reduce slightly.
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Serve: If using, garnish with fresh kemangi leaves before serving. Enjoy your spicy chicken bone stew hot with steamed rice or as a flavorful addition to your meal.
Notes:
- For a richer flavor, you can add additional spices or herbs as desired.
- Adjust the number of bird’s eye chilies according to your spice preference.
This rendition maintains the essence of the original recipe while providing clear instructions and measurements suitable for a broad audience.
