Ayam Pop
Serves 1
Directions
- 1Place chicken thighs in a pan.
- 2Add lemongrass, sliced ginger, and garlic to the pan.
- 3Pour in water.
- 4Add coconut milk.
- 5Add salt.
- 6Cover the pan with a lid and cook the chicken until tender.
- 7While the chicken is cooking, prepare the sambal by adding chopped tomatoes, red chilies, shallots, garlic, and shrimp paste to a blender.
- 8Add oil to the blender ingredients.
- 9Blend all ingredients until a smooth paste is formed.
- 10Pour the blended sambal paste into a pan.
- 11Add kaffir lime leaves to the sambal.
- 12Add water to the sambal.
- 13Add coconut milk to the sambal.
- 14Mix well and cook until the sauce thickens.
- 15Add sugar to the sambal.
- 16Check on the chicken; it should be cooked through.
- 17Remove the cooked chicken from the pan using a skimmer.
- 18Remove the aromatics from the chicken broth.
- 19Pour the remaining coconut milk into the chicken broth.
- 20Add cornstarch slurry to thicken the sauce.
- 21Boil cassava leaves in a separate pot of water until tender.
- 22Drain the boiled cassava leaves.
- 23Serve the cooked chicken on a banana leaf with a side of sambal and boiled cassava leaves.
- 24Pour the coconut milk sauce over the chicken.
Ingredients
- 2 pieces chicken thigh
- 3 stalks lemongrass
- 1 piece ginger
- 10 cloves garlic
- 1.5 cups water
- 1 cup coconut milk
- 1 tbsp salt
- 2 tomato
- 10 red chilies
- 3 shallots
- 3 cloves garlic
- 0.5 tsp shrimp paste
- 2 tbsp oil
- 3 kaffir lime leaves
- 0.5 cup water
- 2 tbsp coconut milk
- 1 tsp sugar
- 1 bunch cassava leaves
Equipment
panlidblenderskimmerbowlplateladlespoon
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