Ayam Kecap with Tempeh (Chicken and Tempeh in Sweet Soy Sauce)
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (pre-fried) | 1/2 kg |
| Tempeh | 1 block |
| Ground black pepper | To taste |
| Shallots | 6 cloves (divided) |
| Garlic | 3 cloves |
| Candlenuts (Kemiri) | To taste |
| Sweet soy sauce | Bango brand (or similar) |
| Cooking oil | As needed for frying |
| Water | Approximately 250 ml |
Instructions
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Prepare the tempeh:
- Cut the block of tempeh into bite-sized pieces based on your preference.
- Lightly fry the tempeh until it is half-cooked, then set it aside.
-
Prepare the seasoning:
- Finely chop or crush the garlic, shallots, and candlenuts. For a smoother result, you may use a food processor or a mortar and pestle to grind these ingredients into a paste.
-
-
Cooking the dish:
- Heat some cooking oil in a large pan or wok over medium heat. Once the oil is hot, add the ground seasoning paste and stir-fry until fragrant and aromatic.
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Adding water and soy sauce:
- Pour in approximately 250 ml of water into the pan and stir well. Add the sweet soy sauce (adjust the amount according to your taste preference) to create a rich and flavorful sauce.
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Combine the ingredients:
- Add the pre-fried chicken and the half-cooked tempeh into the pan. Stir to ensure the sauce evenly coats the chicken and tempeh.
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Simmer:
- Allow the mixture to simmer for several minutes, letting the chicken and tempeh absorb the flavorful sauce. Stir occasionally and adjust the seasoning if needed (add more soy sauce, salt, or pepper according to taste).
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Serve:
- Once the sauce has thickened and the flavors are well absorbed, remove the dish from the heat. Serve your Ayam Kecap with Tempeh alongside a plate of hot steamed rice for a comforting and delicious meal.
Enjoy the sweet and savory flavors of this Indonesian-inspired dish!
