Recommendation to Preparing Perfect Ayam Woku Woku (Manadonese Chicken Stew)
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To prepare an extraordinary Ayam Woku Woku (Manadonese Chicken Stew), below are the ingridients needed:
- Get 1.5 kg of chicken.
- Provide 3 bunches of thai basil leaves.
- Provide 1 pc of turmeric leaf.
- Provide 2 pcs of pandan leaves.
- Use 2 of lemongrass, bruised.
- Get 3 of indonesian bay leaves.
- Get 5 of lime leaves.
- Use of Spring onions, thinly sliced.
- Take of juice from 4-5 limes.
- Get 1-2 of tomatoes.
- Provide of Oil to stir fry.
- Provide 3 cups of Water.
- Take 5 of chilli padi.
- You need of Spice Paste.
- Use 6 of shallots.
- Prepare 6 of garlic cloves.
- Provide 5 of big red chillies.
- Use 10-15 of chilli padi (I skip this).
- Get 6 of candlenuts.
- Prepare 3 cm of ginger.
- Get 3 cm of turmeric.
After preparing the components, now you are good to make your appetizing Ayam Woku Woku (Manadonese Chicken Stew) by following the procedures below:
- Cut the chicken into desired size, clean and rub it with lime juice and salt. Leave it for 10-15 minutes.
- Prepare all ingredients, wash clean.
- .
- For Spice Paste: put all ingredients in the blender..
- Heat some oil in the wok, put the spice paste and stir fry until fragrant. Add in chilli padi, lime leaves, bay leaves, spring onion, turmeric leaf, pandan leaves EXCEPT basil leaves.
- Add in the chicken. Add water and continue to cook until the water reduced and become thicker gravy. Add salt, pepper, sugar, lime juices to taste..
- Once the gravy thickened, put basil leaves and mix well. Ready to serve with warm rice..
Daun woka is a type of young coconut leaf that is generally utilized as a warm rice wrapper. This afternoon I'm cooking Ayam Woku, a traditional Minahasa/Manado dish. This dish reminds me a lot of my time with my grandma when I was little. Heat oil in a pot and sauté spice paste, kaffir lime leaves, pandan leaves, and lemongrass until fragrant. Add chicken and cook until no longer pink.
Recipe : Ayam Woku Woku (Manadonese Chicken Stew)
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