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This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
In a pot, add 600 ml water, blended garlic, shallots, candlenut, ginger and fresh turmeric. Also add in the pounded coriander seeds, galangal, bay leaf (daun salam) and MAGGI® CukupRasa™ and stir briefly.
Next, add the chicken pieces and cook over medium heat for 15-20 minutes until tender. Remove chicken from the pot.
Heat oil in a frying pan and deep fry the chicken pieces until cooked through and golden brown. Place fried chicken on a cooling rack and drain the oil. Otherwise, just use paper towels.
Now, let’s prepare the sambal. Heat a teaspoon of oil in a pan and fry the shallots, garlic and chillies for 2-3 minutes until fragrant. Add in the tomato wedges and belacan and fry for another 3 minutes until the tomato wedges soften.
Finally, season with MAGGI® CukupRasa™ and sugar. Scoop the sambal and pound it using a mortar and pestle or grind coarsely in a food processor.
On a serving plate, spoon a bowl of steamed white rice, place a piece of chicken, fried tempeh, fried tofu, sliced cucumber and a generous scoop of sambal. You can also reheat the broth from the boiled chicken and serve it on the side as soup.
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