Indonesian Chicken, Tofu, and Potato Stew (Semur Ayam, Tahu, Kentang)
Ingredients:
- 1/4 kg chicken wings
- 2 medium potatoes, peeled and cubed
- 1 large block of tofu, cut into chunks and fried
- 5 cloves garlic, minced
- 5 shallots, minced
- Ground black pepper, to taste
- Salt, to taste
- Sugar, to taste
- Sweet soy sauce (kecap manis), to taste
- Water, as needed
- 5 chili peppers (or to taste), sliced
Instructions:
-
Prepare the Aromatics: Begin by mincing the garlic and shallots. Heat a generous amount of oil in a large pan over medium heat, then sauté the garlic and shallots until they become fragrant and golden.
-
Build the Base: Add the sweet soy sauce (kecap manis) and a splash of water to the pan. Stir well to combine with the aromatics. Allow the mixture to cook for a few minutes until it starts to thicken slightly.
-
-
Cook the Chicken: Introduce the chicken wings into the pan. Cook them, stirring occasionally, until they start to brown and are partially cooked through.
-
Add Vegetables and Tofu: Once the chicken is slightly browned, add the cubed potatoes, fried tofu, and sliced chili peppers. Stir everything together to combine well.
-
Season and Simmer: Season the stew with salt, sugar, and ground black pepper to taste. Adjust the seasoning as needed. Pour in enough water to cover the ingredients, then bring the mixture to a boil.
-
Simmer to Perfection: Reduce the heat to low and cover the pan. Allow the stew to simmer gently until the chicken is tender, and the potatoes are cooked through. This should take about 20-30 minutes.
-
Serve: Once the chicken and potatoes are fully cooked and the flavors have melded together, remove the pan from heat. Serve the Semur Ayam, Tahu, Kentang hot, and enjoy this flavorful Indonesian classic!
This comforting dish is perfect for a hearty meal, offering a delightful blend of savory and slightly sweet flavors that are sure to please your taste buds.
