Steven Lockhart
Senior Member
This is an authentic Indonesian dish which usually called Ayam Woku (Woku Chicken). This dish is originally from Manado, the capital of North Sulawesi province in Indonesia. Around 3 hours flight from Jakarta. This dish uses a lot of spices and let the chicken absorb it all. The characteristic of this dish is spicy, so please adjust the amount of chili you like if you can't eat spicy food
Ingredients :
1. First, we need to make the turmeric paste. Using your food processor, blend the shallots, garlic, cumin, coriander, and turmeric. Add a little olive oil and blitz it until it turn to a yellow paste.
2. Heat your pan with medium high heat and add 2 tbsp of oil. Cook the turmeric paste in the hot pan, add the lemongrass and spring onion, stir it for 30 seconds
3. Add 1 cup of water to the pan, stir it for another 30 seconds until all the paste combined. Season with salt and pepper
4. Turn the heat to low and add the chicken to the simmering pan and let it stewed for 20 minutes. Keep pouring the water little by little if you see the water has evaporated. We want to cook the chicken with that sauce slowly.
5. Once the chicken has been cooked, add the chilies and basil. Stir it for 30 seconds and it’s done. Served with white rice.
Ingredients :
- 300 gr chicken thighs
- 6 shallots
- 3 garlic
- 1 tsp coriander
- ¼ tsp cumin
- 1 tbsp turmeric powder
- 3 lemongrass sliced thinly
- 2 spring onions sliced
- 4 chilies sliced (depend on how spicy you like)
- 3 bunch of basil leaves
1. First, we need to make the turmeric paste. Using your food processor, blend the shallots, garlic, cumin, coriander, and turmeric. Add a little olive oil and blitz it until it turn to a yellow paste.
2. Heat your pan with medium high heat and add 2 tbsp of oil. Cook the turmeric paste in the hot pan, add the lemongrass and spring onion, stir it for 30 seconds
3. Add 1 cup of water to the pan, stir it for another 30 seconds until all the paste combined. Season with salt and pepper
4. Turn the heat to low and add the chicken to the simmering pan and let it stewed for 20 minutes. Keep pouring the water little by little if you see the water has evaporated. We want to cook the chicken with that sauce slowly.
5. Once the chicken has been cooked, add the chilies and basil. Stir it for 30 seconds and it’s done. Served with white rice.
I don't use it much. I get confused about the woodiness of the stalks. I think you are meant to use the inner tender part but I've bought lemongrass before that didn't seem to have a tender middle!
