Ayam Tahu Telur Kuah Bumbu Lapis
Ingredients
| Ingredients | Quantity |
|---|---|
| Chicken (cut into pieces) | 1/2 kg |
| Chicken liver and gizzard | 4 pairs |
| Tofu (cut into cubes) | 2 blocks |
| Eggs | 6 |
| Spices | |
| Shallots (finely chopped) | 5 |
| Garlic (minced) | 7 cloves |
| Roasted candlenuts | 7 |
| Ginger (sliced) | 2 segments |
| Bird’s eye chili | 10 |
| Ground coriander | 1 tsp |
| Ground pepper | 1/2 tsp |
| Nutmeg | 1/2 tsp |
| Galangal (sliced) | 2 segments |
| Lemongrass (smashed) | 2 stalks |
| Bay leaves | 5 leaves |
| Cinnamon stick | 1 stick |
| Sweet soy sauce | To taste |
| Sugar | To taste |
| Salt | To taste |
Instructions
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Begin by preparing the chicken: cut into pieces and wash thoroughly. Rinse the chicken liver and gizzard under cold water. Boil the eggs until hard, then set aside to cool. Fry the tofu cubes until they are lightly golden and half-cooked, then set aside.
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In a blender or food processor, combine the shallots, garlic, candlenuts, and ginger. Blend until a smooth paste forms.
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Heat a large pan over medium heat, then add the spice paste along with galangal, bay leaves, lemongrass, ground coriander, and pepper. Sauté until fragrant.
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Add the chicken pieces and the liver-gizzard mix to the pan, stirring until the chicken changes color.
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Pour in enough water to cover the chicken, then season with sugar, salt, nutmeg, cinnamon, and sweet soy sauce. Toss in the bird’s eye chilies whole for an extra kick.
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Finally, gently add the boiled eggs and tofu to the pot, cooking until the sauce reduces and the chicken is tender. Adjust seasoning to taste.
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Once cooked, serve the Ayam Tahu Telur Kuah Bumbu Lapis hot, garnished with crispy fried shallots for added texture.
Enjoy this delectable dish as part of a warm, comforting meal!
