Recipe Cuisine: Indonesian
Theme: Soul Spicy
Chicken Tongseng (Indonesian Spiced Chicken Stew)
By: Eveline Bayu
Ingredients
- 500 gram Chicken wing nibbles
- 1 can coconut milk (400 ml)
- 50 gram cabbage (finely shredded)
- 5 bird eye chillies
- 2 tbs lime juice
- 2 lemongrass (only white part)
- 1 galangal
- 3 bay leaves
- 3 kaffir lime leaves
- 2 tbs ABC Kecap Manis
- 1 tbs coriander powder
- 1 tsp white pepper
- 1 tsp cumin powder
- 1 tbs turmeric powder
- 1 ginger powder
- 1 tsp salt
- 1 tomato (cut into 6)
- 2 tbs vegetable oil
- 500 ml water
- 8 shallots
- 6 garlics
- 5 chillies
- 5 candle nut
Product used in recipe
- ABC - SWEET SOY SAUCE
Method
- Rub chicken with lime juice and rest it for ten minutes.
- Pound together garlic, shallots, chillies, and candle nut into a soft paste with blender.
- Under the medium heat, heat the vegetable oil. Saute the paste with kaffir lime, lemongrass, bay leaves, and galangal until the aroma comes out.
- Add chicken, ginger powder, turmeric powder, salt, cumin powder, white pepper, coriander powder and ABC Kecap Manis.
- Add water and mix everything through. Let it comes to boil and add coconut milk. Stir it until the water and coconut milk combine.
- Cook until the chicken tender and broth reduced by a quater
- Add tomato, bird eye chillies and cabbage.
