Tempeh Chicken

Ingredient

• -1/2kg small chopped chicken
• -1 tempeh board
• -200gr grated coconut
• -1 stalk lemongrass
• -1 thumb of galangal
• -2 sheets of lime leaves
• -1 sheet of bay leaf
• – 1 tbsp brown sugar
• – 1 handful of basil leaves
• – salt, sugar, mushroom broth to taste
• – banana leaves for wrapping

Ground spices

• -7 cloves bamer
• -5 cloves baput
• -1 tsp coriander
• -3 cm turmeric
• -2 cm kencur
• -3 candlenuts
• -5 pcs curly chili
• -15 pcs cayenne pepper

How to cook

• -ungkep chicken with yellow spices and salt until tender, set aside
• - Cut the tempeh into large pieces, then fry until cooked. then mash roughly
• -Saute ground spices with bay leaves, lime leaves, lemongrass, galangal until fragrant. add brown sugar, salt, sugar, mushroom broth to taste
• -Add grated coconut, ungkep chicken, and mashed tempeh
• -fry for a while then turn off the fire
• -add basil leaves
• -prepare banana leaves, pack per serving. I use a steaming pan on a banana leaf to make it fast 😂
• -Steam lightly until cooked, serve it really good
• NB: if you don't want to bother, it's okay to have all the raw ingredients, from chicken, tempeh, and ground spices. immediately mix together, then wrap with leaves. immediately steamed until cooked. but later the peppers will be a bit runny. want to dry must be burned. good taste 😊

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