Discover the bold flavors of Indonesian cuisine with this delectable Rica-Rica Ceker Ayam, a spicy chicken feet dish that’s both aromatic and flavorful. This recipe highlights tender chicken feet simmered in a rich blend of spices and herbs, perfect for a unique and satisfying meal.
Ingredients:
- 40 chicken feet
- 2 bunches of kemangi (Indonesian basil)
- 3 tablespoons cooking oil
- 200 ml water
- Sugar and salt, to taste
For the Spice Paste:
- 8 cloves garlic
- 8 shallots
- 4 tomatoes
- 10 bird’s eye chilies
- 2 dried red chilies
- 2 pieces of turmeric (about 2 inches each)
- 3 candlenuts
- 1 teaspoon coriander seeds
For Additional Seasoning:
- 3 bay leaves
- 3 kaffir lime leaves, central vein removed
- 3 pieces of galangal, smashed
Instructions:
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Prepare the Chicken Feet:
- Clean the chicken feet thoroughly, removing any dirt and nails. Rinse under cold water. In a large pot, bring water to a boil and add a pinch of salt. Boil the chicken feet for about 20 minutes, or until they are slightly tender and softened. Drain and set aside.
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Make the Spice Paste:
- While the chicken feet are boiling, prepare the spice paste. In a blender or food processor, combine garlic, shallots, tomatoes, bird’s eye chilies, dried red chilies, turmeric, candlenuts, and coriander seeds. Blend until you achieve a smooth paste.
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Cook the Spice Paste:
- Heat the cooking oil in a large pan over medium heat. Add the spice paste and sauté until it becomes fragrant and the oil begins to separate from the paste.
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Add Additional Seasonings:
- To the pan with the spice paste, add the bay leaves, kaffir lime leaves, and smashed galangal. Continue to cook until the leaves are wilted and aromatic.
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Combine Ingredients:
- Add the pre-cooked chicken feet to the pan. Stir to coat the feet evenly with the spice mixture. Season with sugar and salt to taste.
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Simmer:
- Pour in the water, ensuring the chicken feet are mostly submerged. Cook over medium heat until the sauce thickens and the water reduces, allowing the flavors to meld and intensify.
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Finish the Dish:
- Once the water has mostly evaporated and the chicken feet are well-coated with the thickened sauce, turn off the heat. Add the kemangi (Indonesian basil) and stir to combine.
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Serve:
- Serve your Rica-Rica Ceker Ayam warm, garnished with extra basil if desired. Enjoy this flavorful and aromatic Indonesian dish!
This Rica-Rica Ceker Ayam is a perfect example of Indonesian cuisine’s rich and spicy flavor profile. The combination of aromatic herbs and robust spices makes it a truly memorable dish.