Finally, it is my first post on sharing a recipe. Cooking is one of my interest, I always love to cook Indonesian/Asian food, all because it has generous amount of herbs & spices. So, this section will probably talk about Indonesian/Asian food, of course some western food will be around too!
Today I cooked Ayam Woku Belanga, a Manadonese (North Sulawesi Province) food, which serves spicy chicken with spicy broth. So, without further ado, let’s start cooking!
3 cloves garlics
2 cloves shallots
Cayenne chillies (cabe merah keriting) – up to you
Bird eye chillies (cabe rawit) – up to you
2 cm turmeric (kunyit) or you can use 1 tbsp turmeric powder
2 cm ginger (jahe)
4-5 big candlenut (kemiri)
1 Lemongrass – bruised
Kaffir lime leaves (daun jeruk)
Lemon basil leaves (daun kemangi)
1 Scallions (daun bawang) – thinly sliced
1 chicken cut into 8 pieces
2 – 3 tbsp salt
500 ml water
How to cook:
- Grind and blend the paste altogether
- Heat frying oil in a pot and saute the paste.
- Add chicken and saute for 1 minute.
- Pour water into the pot, add salt, and stir the paste until it dissolves.
- Turn the heat into low heat. Cover the pot to make sure the gravy absorb to chicken. Wait until 30 mins.
- Uncover the pot, add kaffir lime leaves, scallions, and taste the broth. Adjust the water and salt if needed. Wait for another 10 mins.
- Adjust the taste and make sure the chicken is tender & gravy reduced. Add lemon basil leaves, wait for another 5 minutes. Turn off the heat and serve it. Voila!
I hope this can help you to cook. Some people like to add coconut milk to make it more dense, go add 200 ml + water if you want. This one was without coconut milk, but it still tastes good for me.
For the chilies part, seriously, I cannot recommend how much you should use because it depends on you. I prefer adding more bird chilies to make it hot! You can add less, depends on your taste preference. But, what’s the point of eating Manadonese food without its spiciness, right? Manadonese food is all about hot and spicy!