Ayam Pop

Serves 1
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Directions

  1. 1Place chicken thighs in a pan.
  2. 2Place chicken thighs in a pan.
  3. 3Place chicken thighs in a pan.
  4. 4Add lemongrass, sliced ginger, and garlic to the pan.
  5. 5Add lemongrass, sliced ginger, and garlic to the pan.
  6. 6Add lemongrass, sliced ginger, and garlic to the pan.
  7. 7Pour in water.
  8. 8Pour in water.
  9. 9Pour in water.
  10. 10Add coconut milk.
  11. 11Add coconut milk.
  12. 12Add coconut milk.
  13. 13Add salt.
  14. 14Add salt.
  15. 15Add salt.
  16. 16Cover the pan with a lid and cook the chicken until tender.
  17. 17Cover the pan with a lid and cook the chicken until tender.
  18. 18Cover the pan with a lid and cook the chicken until tender.
  19. 19While the chicken is cooking, prepare the sambal by adding chopped tomatoes, red chilies, shallots, garlic, and shrimp paste to a blender.
  20. 20While the chicken is cooking, prepare the sambal by adding chopped tomatoes, red chilies, shallots, garlic, and shrimp paste to a blender.
  21. 21While the chicken is cooking, prepare the sambal by adding chopped tomatoes, red chilies, shallots, garlic, and shrimp paste to a blender.
  22. 22Add oil to the blender ingredients.
  23. 23Add oil to the blender ingredients.
  24. 24Add oil to the blender ingredients.
  25. 25Blend all ingredients until a smooth paste is formed.
  26. 26Blend all ingredients until a smooth paste is formed.
  27. 27Blend all ingredients until a smooth paste is formed.
  28. 28Pour the blended sambal paste into a pan.
  29. 29Pour the blended sambal paste into a pan.
  30. 30Pour the blended sambal paste into a pan.
  31. 31Add kaffir lime leaves to the sambal.
  32. 32Add kaffir lime leaves to the sambal.
  33. 33Add kaffir lime leaves to the sambal.
  34. 34Add water to the sambal.
  35. 35Add water to the sambal.
  36. 36Add water to the sambal.
  37. 37Add coconut milk to the sambal.
  38. 38Add coconut milk to the sambal.
  39. 39Add coconut milk to the sambal.
  40. 40Mix well and cook until the sauce thickens.
  41. 41Mix well and cook until the sauce thickens.
  42. 42Mix well and cook until the sauce thickens.
  43. 43Add sugar to the sambal.
  44. 44Add sugar to the sambal.
  45. 45Add sugar to the sambal.
  46. 46Check on the chicken; it should be cooked through.
  47. 47Check on the chicken; it should be cooked through.
  48. 48Check on the chicken; it should be cooked through.
  49. 49Remove the cooked chicken from the pan using a skimmer.
  50. 50Remove the cooked chicken from the pan using a skimmer.
  51. 51Remove the cooked chicken from the pan using a skimmer.
  52. 52Remove the aromatics from the chicken broth.
  53. 53Remove the aromatics from the chicken broth.
  54. 54Remove the aromatics from the chicken broth.
  55. 55Pour the remaining coconut milk into the chicken broth.
  56. 56Pour the remaining coconut milk into the chicken broth.
  57. 57Pour the remaining coconut milk into the chicken broth.
  58. 58Add cornstarch slurry to thicken the sauce.
  59. 59Add cornstarch slurry to thicken the sauce.
  60. 60Add cornstarch slurry to thicken the sauce.
  61. 61Boil cassava leaves in a separate pot of water until tender.
  62. 62Boil cassava leaves in a separate pot of water until tender.
  63. 63Boil cassava leaves in a separate pot of water until tender.
  64. 64Drain the boiled cassava leaves.
  65. 65Drain the boiled cassava leaves.
  66. 66Drain the boiled cassava leaves.
  67. 67Serve the cooked chicken on a banana leaf with a side of sambal and boiled cassava leaves.
  68. 68Serve the cooked chicken on a banana leaf with a side of sambal and boiled cassava leaves.
  69. 69Serve the cooked chicken on a banana leaf with a side of sambal and boiled cassava leaves.
  70. 70Pour the coconut milk sauce over the chicken.
  71. 71Pour the coconut milk sauce over the chicken.
  72. 72Pour the coconut milk sauce over the chicken.

Ingredients

  • 2 pieces chicken thigh
  • 2 pieces chicken thigh
  • 2 pieces chicken thigh
  • 3 stalks lemongrass
  • 3 stalks lemongrass
  • 3 stalks lemongrass
  • 1 piece ginger
  • 1 piece ginger
  • 1 piece ginger
  • 10 cloves garlic
  • 10 cloves garlic
  • 10 cloves garlic
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 2 tomato
  • 2 tomato
  • 2 tomato
  • 10 red chilies
  • 10 red chilies
  • 10 red chilies
  • 3 shallots
  • 3 shallots
  • 3 shallots
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 0.5 tsp shrimp paste
  • 0.5 tsp shrimp paste
  • 0.5 tsp shrimp paste
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 3 kaffir lime leaves
  • 3 kaffir lime leaves
  • 3 kaffir lime leaves
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 2 tbsp coconut milk
  • 2 tbsp coconut milk
  • 2 tbsp coconut milk
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 bunch cassava leaves
  • 1 bunch cassava leaves
  • 1 bunch cassava leaves

Equipment

panlidblenderskimmerbowlplateladlespoon