Ayam Tempe Kuah Kental: A Rich and Flavorful Indonesian Delight
Indulge in the savory goodness of Ayam Tempe Kuah Kental, a delightful Indonesian dish that marries tender chicken and tempeh in a rich, aromatic coconut sauce. Perfect for a comforting meal, this recipe is packed with bold flavors and spices that will transport you straight to the heart of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into pieces) | 1/2 kg |
| Tempeh (sliced) | 1 piece |
| Green chilies (sliced) | 5 |
| Coconut milk (from half a coconut) | 400 ml |
| Spice Paste: | |
| Bird’s eye chilies | 7 |
| Shallots | 8 |
| Garlic | 6 |
| Shrimp paste | A pinch |
| Candlenuts | 2 |
| Black pepper | A pinch |
| Coriander | A pinch |
| Galangal | 2 fingers |
| Turmeric | 2 fingers |
| Ginger | 1 finger |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer | To taste |
Instructions
-
Prepare the Spice Paste: Begin by blending the bird’s eye chilies, shallots, garlic, shrimp paste, candlenuts, black pepper, coriander, galangal, turmeric, and ginger until smooth.
-
-
Sauté the Spices: In a pot, heat a splash of oil and sauté the spice paste until fragrant. This will enhance the flavors and create a wonderful aroma.
-
Add the Chicken and Tempeh: Stir in the sliced green chilies, then add the chicken pieces and tempeh. Mix well to coat everything with the spices.
-
Incorporate Coconut Milk: Pour in the coconut milk, stirring gently to combine. Bring the mixture to a simmer.
-
Cook Down the Sauce: Allow the dish to cook while stirring occasionally, letting the sauce reduce until it thickens slightly. This process will intensify the flavors.
-
Taste and Adjust: Once the sauce has thickened, taste and adjust the seasoning with salt, sugar, and flavor enhancer as desired.
-
Serve: Once the dish is cooked to perfection, serve hot with steamed rice for a satisfying meal.
Enjoy the ultimate fusion of flavors in this Ayam Tempe Kuah Kental, where every bite is a celebration of Indonesian culinary tradition!
