Spicy Indonesian Chicken and Tofu Stew

Tongseng Ayam Tahu: A Flavorful Indonesian Stew

Ingredients:

• 500 grams chicken, cut into small pieces
• 2 blocks of tofu, cut into cubes and lightly fried
• 500 ml coconut milk (combine Kara coconut milk with water for a balanced consistency)
• 1 stalk lemongrass
• For the Spice Paste:
  • 5 shallots
  • 5 cloves garlic
  • 2 red chilies
  • 4 bird’s eye chilies (adjust according to your spice preference)
  • 2 candlenuts
  • Salt, to taste
  • Sugar, to taste
  • Flavor enhancer (optional)

Instructions:

1. Prepare the Spice Paste:

   • Blend the shallots, garlic, red chilies, bird’s eye chilies, and candlenuts into a smooth paste. You can use a food processor or traditional mortar and pestle for this step.

2. Cook the Spice Paste:

   • Heat a bit of oil in a pan over medium heat. Add the spice paste and sauté until fragrant and the oil starts to separate from the paste.

3. Add Lemongrass:

   • Bruise the lemongrass stalk slightly to release its flavor and add it to the pan. Continue to cook for a couple of minutes.

4. Cook the Chicken:

   • Add the chicken pieces to the pan. Stir-fry until the chicken is cooked through and slightly browned.

5. Add Coconut Milk:

   • Pour in the coconut milk, stirring to combine it with the spice paste and chicken.

6. Incorporate the Tofu:

   • Add the lightly fried tofu cubes to the pan. Let the mixture simmer until the chicken is tender and the flavors have melded together.

7. Add Tomatoes:

   • Add diced tomatoes to the pan. Allow the stew to cook for a few more minutes, adjusting the seasoning with salt, sugar, and flavor enhancer to taste.

8. Final Adjustments:

   • Once the chicken is tender and the sauce has thickened to your liking, turn off the heat.

9. Serve:

   • Garnish with crispy fried shallots for extra flavor. Serve the Tongseng Ayam Tahu hot with steamed rice.

Enjoy your meal! 😊😊😊👍👍