Tag Archives: Javanese

Tongseng Ayam – Javanese Sweet Soy Sauce Chicken Stew Recipe

Tongseng Ayam – Javanese Sweet Soy Sauce Chicken Stew.

Tongseng is an Indonesian meat stew with sweet soy sauce (Indonesian: kecap manis), coconut milk, cabbage, and tomatoes. I am using chicken (Indonesian: ayam) in this recipe, but the version with mutton and beef is quite popular too, with mutton being the most popular version of tongseng.

Tongseng originates from Surakarta, popularly known as Solo. This is a city steeped in history, and one of the only two cities in Indonesia with surviving Javanese court (keraton).

Many popular Indonesian dishes come from this city. Aside from tongseng, you may have also heard of nasi liwet, nasi timlo, serabi, gudeg Solo, and kimlo.

Ingredients for tongseng ayam: chicken, cabbage, tomatoes, shallot, garlic, lemongrass, kaffir lime leaves, daun salam (Indonesian bay leaves), kecap manis (Indonesian sweet soy sauce), coconut milk, salt, pepper, cumin, nutmeg, coriander, and curry powder.

Ingredients for tongseng ayam: chicken, cabbage, tomatoes, shallot, garlic, lemongrass, kaffir lime leaves, daun salam (Indonesian bay leaves), kecap manis (Indonesian sweet soy sauce), coconut milk, salt, pepper, cumin, nutmeg, coriander, and curry powder.

Ingredients for tongseng ayam

Like most Indonesian dishes, the list of ingredients for tongseng is quite long. To make it more manageable, I am going to separate the list into sections.

1. Basic ingredients

I consider chicken, cabbage, tomatoes, coconut milk, and kecap manis (Indonesian sweet soy sauce) as the most basic ingredients for a tongseng. I feel that if anything from this list is missing, it just won’t be a proper tongseng anymore.

If you want to prepare tongseng with mutton or beef, simply replace chicken with your meat of choice and keep everything else the same.

2. Herbs and aromatics

For this part, we will need garlic, shallot, lemongrass, kaffir lime leaves, and daun salam (Indonesian bay leaves).

If you wish, you can also add an inch each of ginger and galangal. I usually don’t use these when I use chicken, but I highly recommend adding these if you are using mutton or beef instead of chicken.

Daun salam is one of the most common ingredients in Indonesian recipes, especially for preparing Javanese dishes, so I highly recommend hunting down this ingredient if possible.

Please do not substitute daun salam with regular bay leaves. The flavor profile of these two leaves is so different that you will end up with a different dish. It is still a better option to leave out daun salam if you don’t have them rather than trying to substitute with regular bay leaves.

3. Ground spices

For the spices, we will need coriander, cumin, nutmeg, curry powder, salt, and pepper.

(1) Sauté spice paste. (2) Cook chicken until no longer pink. (3) Add lemongrass, daun salam, kaffir lime leaves, coconut milk, and kecap manis. (4) Add cabbage and tomatoes.

(1) Sauté spice paste. (2) Cook chicken until no longer pink. (3) Add lemongrass, daun salam, kaffir lime leaves, coconut milk, and kecap manis. (4) Add cabbage and tomatoes.

Step-by-step to cook Indonesian tongseng

1. Prepare and sauté spice paste

Use a food processor, blender, or a mortar and pestle to grind shallot, garlic, coriander, cumin, curry powder, nutmeg, salt, and pepper into a smooth spice paste.

Heat 3 tablespoons of oil in a pot over medium heat and sauté spice paste until fragrant.

2. Add chicken

Add bite-size chicken pieces into the pot, and stir until no longer pink.

3. Prepare broth

Add bruised lemongrass, kaffir lime leaves, daun salam (Indonesian bay leaves), coconut milk, kecap manis (Indonesian sweet soy sauce), and water/chicken stock. Bring to a boil, then reduce the heat to a simmer and continue cooking until the chicken is tender.

4. Add cabbage and tomatoes

Add cabbage and most of the tomatoes. Continue cooking for about 3 minutes, or until the cabbage starts to wilt.

5. Garnish and serve

Turn off the heat, and garnish with reserved tomatoes and chopped celery leaves. Serve immediately with steamed white rice, sambal rebus, fried shallots, and melinjo crackers.

Garnish tongseng ayam with celery leaves and tomatoes.

Garnish tongseng ayam with celery leaves and tomatoes.

FAQs

1. Can I use a pressure cooker?

I would say it is not necessary if you are preparing the chicken version since it only takes about 10 to 15 minutes to get soft and tender chicken.

For mutton or beef version, however, it can take up to 2 hours to get tender melt-in-your-mouth meat. If you use a pressure cooker, you can reduce the cooking time to a mere 30 minutes.

2. Can I add chilies since I love spicy tongseng?

If you love spicy food, feel free to add some red chilies when you grind the spice paste. Most Indonesians should be able to handle up to 5 bird-eye chilies. For a milder dish, use cayenne or Fresno chilies instead of bird-eye chilies.

Personally, I prefer omitting the chili completely and serve sambal rebus on the side. It is much easier to let everyone customize how spicy they want their tongseng to be.

Serve tongseng ayam with steamed white rice.

Serve tongseng ayam with steamed white rice.

Untuk info lebih lanjut,
klik disini

Kare Ayam Jawa – Javanese Chicken Curry Recipe

Kare Ayam Jawa – Javanese Chicken Curry.

Indonesia is a big country with varied dishes from each of the thousands of islands scattered in the archipelago. It seems that it will take me a lifetime to learn about the cuisine of my own country.

Today’s lesson will be on the difference between kare and kari. Kare is a Javanese dish and a very close cousin of opor. Kari usually has a foreign origin that evolves and adapted into Indonesian cuisine.

Kare ayam Jawa has a thick and savory sauce that is just perfect with a bowl of steamed rice. The chicken is also very tender and almost falling off the bone. I guarantee you will be licking your plate clean and have a very satisfying meal out of this chicken curry.

Ingredients for kare ayam Jawa (Javanese chicken curry): chicken, coconut milk, shallot, garlic, ginger, galangal, candlenuts, lemongrass, kaffir lime leaves, daun salam (Indonesian bay leaves), tamarind, cumin, turmeric, pepper, coconut palm sugar, and salt.

Ingredients for kare ayam Jawa (Javanese chicken curry): chicken, coconut milk, shallot, garlic, ginger, galangal, candlenuts, lemongrass, kaffir lime leaves, daun salam (Indonesian bay leaves), tamarind, cumin, turmeric, pepper, coconut palm sugar, and salt.

Ingredients for Javanese chicken curry

1. Chicken

You can use one whole chicken cut into 8-12 pieces or 4-5 chicken quarters separated into thighs and drumsticks.

2. Herbs and spices

3. Coconut milk and chicken stock

I use 400 ml canned coconut milk and add chicken stock (or water) to get a total of 6 cups of liquid.

If you prefer to press coconut milk from scratch, you can use three presses (2 cups/press) from one coconut to get 6 cups total of coconut milk. You won’t need chicken stock if you choose this option.

4. Salt, pepper, and coconut palm sugar

(1) Sauté spice paste, cumin, pepper, turmeric, lemongrass, and daun salam. (2) Add chicken and cook until no longer pink. (3) Add coconut milk, chicken stock, tamarind juice, salt, and palm sugar. (4) Stir in kaffir lime leaves once the sauce is thick and the chicken is tender and cook.

(1) Sauté spice paste, cumin, pepper, turmeric, lemongrass, and daun salam. (2) Add chicken and cook until no longer pink. (3) Add coconut milk, chicken stock, tamarind juice, salt, and palm sugar. (4) Stir in kaffir lime leaves once the sauce is thick and the chicken is tender and cook.

How to cook Javanese chicken curry

1. Grind spice paste

Use a food processor to grind shallots, garlic, candlenuts, ginger, and galangal into a smooth paste.

2. Sauté spice paste and herbs

Heat oil in a wok over medium heat. Sauté spice paste, lemongrass, daun salam, turmeric, cumin, and pepper for 3-5 minutes, or until fragrant.

3. Add chicken

Add chicken into the wok. Stir, and cook until the chicken is no longer pink.

4. Add coconut milk and seasonings

Pour in coconut milk, chicken stock/water, tamarind juice, and season with salt and coconut palm sugar. Once it boils, reduce the heat to a simmer and cook until the chicken is tender and the sauce is reduced and thick.

5. Garnish and serve

Stir in kaffir lime leaves. Turn off the heat and transfer the curry to a serving bowl. Garnish with fried shallots and serve it immediately with steamed white rice.

Transfer curry chicken to a serving bowl and sprinkle with fried shallots. Serve immediately with steamed rice.

Transfer curry chicken to a serving bowl and sprinkle with fried shallots. Serve immediately with steamed rice.

Untuk info lebih lanjut,
klik disini

Ayam dan Tahu Bacem – Javanese Deep-Fried Chicken and Tofu Recipe

Ayam dan Tahu Bacem – Javanese Deep Fried Chicken and Tofu

Bacem is a Javanese deep-fried dish of chicken, tofu, or tempeh. The cooking method started as a means to preserve food. Chicken, tofu, and tempeh are first simmered in spice broth until fully cooked, tender, and the spices absorbed.

The cooked proteins last much longer compared to uncooked ones, and they can be stored in the fridge for future consumption.

On the day you plan to serve the dish, return the cooked chicken, tofu, and tempeh to room temperature. Deep fry in hot oil until golden brown and crispy on the outside, but still tender and juicy inside.

I serve bacem with some sambal terasi mixed with Indonesian sweet soy sauce (kecap manis) and a squeeze of lime.

Ingredients for ayam dan tahu bacem: chicken, tofu, palm sugar, candlenuts, coriander, salt, shallots, garlic, daun salam, and galangal.

Ingredients for ayam dan tahu bacem: chicken, tofu, palm sugar, candlenuts, coriander, salt, shallots, garlic, daun salam, and galangal.

Ingredients for Javanese deep-fried chicken and tofu

We will need chicken, firm/extra-firm tofu, shallots, garlic, candlenuts, coriander, galangal, palm sugar, salt, daun salam (Indonesian bay leaves), coconut water, and water.

Chicken

For the chicken, it is traditional to use one whole chicken cut up into 8-12 pieces. Or you can use all drumsticks or a mix of thighs and drumsticks.

Ingredients substitution

Since some of the ingredients can be harder to procure, I’ll list their substitutes should you need them.

  • replace shallots with onion
  • replace candlenuts with macadamia nuts
  • replace galangal with ginger
  • replace palm sugar with brown sugar
  • omit Indonesian bay leaves if you can’t find them
  • replace coconut water with water
(1) Grind spices. (2) Boil spice paste, daun salam, palm sugar, salt, coconut water, and water. (3) Add chicken and tofu. (4) Simmer until the sauce reduces.

(1) Grind spices. (2) Boil spice paste, daun salam, palm sugar, salt, coconut water, and water. (3) Add chicken and tofu. (4) Simmer until the sauce reduces.

Step 1: Cook chicken and tofu in broth

1. Prepare spice paste

Grind shallots, garlic, candlenuts, and galangal in a food processor into a smooth paste.

2. Mix spice broth

Transfer spice paste into a soup pot. Add coriander, palm sugar, salt, Indonesian bay leaves, coconut water, and water. Stir to mix.

3. Boil chicken and tofu

Add chicken and tofu into the pot and bring to a boil. Reduce the heat to a simmer, and cook, partially covered with a lid, until the sauce reduces, the chicken and tofu are tender.

4. Strain chicken and tofu

Strain chicken and tofu until dry to touch before frying.

(1) Strain chicken and tofu. (2) Heat a pot of oil for deep frying. (3) Deep fry chicken and tofu until golden brown. (4) Strain fried chicken and tofu to remove excess oil.

(1) Strain chicken and tofu. (2) Heat a pot of oil for deep frying. (3) Deep fry chicken and tofu until golden brown. (4) Strain fried chicken and tofu to remove excess oil.

Step 2: Deep fry chicken and tofu

1. Heat a pot of oil

Place two to three inches of oil in a pot for deep frying. Heat over medium heat until the oil is hot. If you have a thermometer, wait until the oil reaches 170 Celsius (340 Fahrenheit).

2. Fry chicken and tofu

Fry chicken and tofu for about 2-3 minutes, or until the surface is golden brown and crispy.

3. Drain excess oil

Place fried chicken and tofu over a wire rack to remove excess oil.

Ayam dan Tahu Bacem - Javanese Deep Fried Chicken and Tofu

Ayam dan Tahu Bacem – Javanese Deep Fried Chicken and Tofu

Making ahead and serving bacem

The beauty of bacem is how they are easy to make ahead. You can boil the chicken and tofu ahead of time, strain, and store in the fridge in an air-tight container until ready to serve.

On the day you wish to serve the dish, remove as much chicken and tofu as you need from the fridge and return them to room temperature. Prepare a pot of oil and deep fry them right before serving.

Ayam dan Tahu Bacem - Javanese Deep Fried Chicken and Tofu

Ayam dan Tahu Bacem – Javanese Deep Fried Chicken and Tofu

Untuk info lebih lanjut,
klik disini