Ayam Pop

Serves 1
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Directions

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