Ayam Santan Cabe Ijo: A Flavorful Indonesian Delight
Experience the vibrant flavors of Indonesia with this delectable recipe for Ayam Santan Cabe Ijo. This dish combines tender chicken wings with a rich and spicy green chili coconut sauce, creating a savory delight that’s perfect for any meal. With ingredients like tempeh, fresh green beans, and aromatic spices, this recipe brings authentic Indonesian flavors right to your table. Here’s how to prepare this mouthwatering dish:
Ingredients:
- Chicken Wings: 2 wings, each cut into 2 pieces
- Tempeh: 1/4 block, cut into triangles
- Coconut Milk: 1 small package (Kara brand)
- Green Beans: 5, trimmed and cut into small pieces
- Bird’s Eye Chili: 2
- Red Curly Chili: 2
- Large Green Chilies: 4, sliced on the diagonal
- Shallots: 4 cloves
- Garlic: 2 cloves
- Candlenuts: 1.5
- Salt: to taste
- Chicken Bouillon Powder: to taste
- Sugar: a pinch
- Vegetable Oil: for frying
- Water: as needed
Instructions:
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Preparation: Start by peeling and thoroughly washing the shallots, garlic, chilies, and green beans. Slice the green chilies diagonally according to your preference. Cut the tempeh into triangles and set aside.
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Pre-Cooking the Chicken: Bring a pot of water to a boil. Add the chicken wings and simmer for about 15 minutes. Remove the wings and drain them. This step helps to remove excess fat and tenderizes the chicken.
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Making the Spice Paste: Using a mortar and pestle or a food processor, blend the bird’s eye chilies, red curly chilies, shallots, garlic, salt, sugar, and candlenuts until you have a smooth paste.
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Cooking the Base: Heat a generous amount of vegetable oil in a large skillet or wok over medium heat. Add the spice paste to the hot oil and sauté until fragrant, about 2-3 minutes.
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Adding Vegetables and Tempeh: Add the cut green beans to the skillet and stir-fry for a couple of minutes. Then, add the tempeh and continue to stir-fry for an additional 2 minutes.
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Incorporating the Chicken: Add the pre-cooked chicken wings to the skillet. Stir to combine all the ingredients well.
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Simmering: Pour in enough water to cover the ingredients. Allow the mixture to simmer for a few minutes to let the flavors meld together.
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Adding Coconut Milk: Stir in half of the small package of coconut milk (Kara brand) and add the chicken bouillon powder. Mix well and let it simmer for a few more minutes until the sauce thickens slightly and the flavors are well combined.
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Final Taste Adjustment: Taste the dish and adjust seasoning with additional salt or bouillon powder if necessary. Add more sugar if desired for a balanced flavor.
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Serving: Once the sauce has thickened to your liking and all the flavors have melded together, your Ayam Santan Cabe Ijo is ready to be served. Garnish with fresh herbs if desired, and enjoy this flavorful Indonesian dish with steamed rice.
This recipe for Ayam Santan Cabe Ijo is not only a treat for the taste buds but also a testament to the rich culinary traditions of Indonesia. Perfect for family dinners or special occasions, it brings a taste of Indonesian comfort food to your table. Enjoy!
