Terik Ayam & Tempe (Chicken and Tempeh in Spiced Coconut Sauce) by @ceritasofia.ahmad

50 min

4 servings

🍗

500 g

Chicken

🧂

20 g

Marinade seasoning powder

💧

1.5 l

Water

🫗

60 ml

Cooking oil

🧅

120 g + 4

Shallot

🌿

30 g

Lemongrass

🫚

30 g

Galangal

🫚

20 g

Ginger

🌿

2 leaves

Bay leaf

🍃

2 leaves

Lime leaf

🫘

200 g

Tempeh

🧄

10 g

Garlic powder

🥥

65 ml

Instant coconut milk

🧂

3 g + 1 tsp

Salt

🍬

1 tsp

Sugar

⚫

1 g

Ground white pepper

🧅

3 g

Fried shallots

🌶️

1 tbsp

Ground chili powder

💧

2 tbsp

Hot water

🧄

4 g

Garlic

🌶️

40 g

Large red chili

🍅

80 g

Tomato

🦐

5 g

Grilled shrimp paste

🍬

12 g

Palm sugar

🍋

1

Lime

  1. Cut
    • chicken
    • chicken marinade seasoning
    • water

    Cut the chicken into serving pieces and coat it with chicken marinade seasoning and 3 tablespoons of water.

  2. Rest
    • chicken

    Rest the seasoned chicken for 15 minutes while preparing the aromatics.

  3. Slice
    • shallot
    • tempeh

    Slice 8 shallots and cut the tempeh into bite-size matching pieces.

  4. Tear
    • lemongrass
    • galangal

    Bruise the lemongrass, galangal, and ginger, then tear the kaffir lime leaves.

  5. Heat
    • cooking oil
    • shallot

    Heat 4 tablespoons of cooking oil in a pan over medium heat and sauté the sliced shallots until fragrant.

  6. Add
    • lemongrass
    • galangal
    • Bay leaf

    Add lemongrass, galangal, ginger, Indonesian bay leaf, and kaffir lime leaf, then stir for 1 minute.

  7. Add
    • chicken

    Add the marinated chicken and turn the pieces until their surfaces are lightly seared.

  8. Add
    • tempeh
    • water
    • garlic powder

    Add the tempeh, 250 ml water, and garlic powder, then bring the pan to a gentle simmer.

  9. Pour
    • coconut milk
    • water

    Pour in the coconut milk mixture and stir gently to combine.

  10. Season
    • salt
    • granulated sugar
    • Chicken

    Season with salt, granulated sugar, and ground white pepper, then simmer uncovered until the chicken is cooked and the sauce thickens.

  11. Mix
    • chili powder
    • water
    • Large red chili

    Mix chili powder with 2 tablespoons hot water in a small bowl to make a chili paste.

  12. Grind
    • shallot
    • garlic
    • large red chili

    Grind 4 shallots, garlic, red chilies, tomato, and toasted shrimp paste into a coarse sambal.

  13. Mix
    • chili powder
    • palm sugar
    • Large red chili

    Mix the chili paste into the sambal and season it with palm sugar and salt.

  14. Squeeze
    • key lime

    Squeeze key lime juice into the sambal and mix until evenly combined.

  15. Transfer
    • chicken
    • tempeh
    • fried shallots

    Transfer the braised chicken and tempeh to a serving plate and scatter fried shallots over it.

  16. Serve
    • toasted shrimp paste
    • Chicken
    • Tempeh

    Serve the shrimp paste sambal alongside the chicken and tempeh.

Terik Ayam & Tempe (Chicken and Tempeh in Spiced Coconut Sauce) by @ceritasofia.ahmad

50 min

4 servings

🍗

500 g

Chicken

🧂

20 g

Marinade seasoning powder

💧

1.5 l

Water

🫗

60 ml

Cooking oil

🧅

120 g + 4

Shallot

🌿

30 g

Lemongrass

🫚

30 g

Galangal

🫚

20 g

Ginger

🌿

2 leaves

Bay leaf

🍃

2 leaves

Lime leaf

🫘

200 g

Tempeh

🧄

10 g

Garlic powder

🥥

65 ml

Instant coconut milk

🧂

3 g + 1 tsp

Salt

🍬

1 tsp

Sugar

⚫

1 g

Ground white pepper

🧅

3 g

Fried shallots

🌶️

1 tbsp

Ground chili powder

💧

2 tbsp

Hot water

🧄

4 g

Garlic

🌶️

40 g

Large red chili

🍅

80 g

Tomato

🦐

5 g

Grilled shrimp paste

🍬

12 g

Palm sugar

🍋

1

Lime

Preparation Steps

  1. Step 1/16

    Cut the chicken into serving pieces and coat it with chicken marinade seasoning and 3 tablespoons of water.

    🍗chicken
    🧂chicken marinade seasoning
    💧water
    🔪knife
    🪵cutting board
    🥣mixing bowl
    🥄measuring spoons

  2. Step 2/16

    Rest the seasoned chicken for 15 minutes while preparing the aromatics.

    🍗chicken
    🥣mixing bowl

  3. Step 3/16

    Slice 8 shallots and cut the tempeh into bite-size matching pieces.

    🧅shallot
    🫘tempeh
    🔪knife
    🪵cutting board

  4. Step 4/16

    Bruise the lemongrass, galangal, and ginger, then tear the kaffir lime leaves.

    🌿lemongrass
    🫚galangal
    🫚ginger
    🍃kaffir lime leaf
    🔪knife
    🪵cutting board

  5. Step 5/16

    Heat 4 tablespoons of cooking oil in a pan over medium heat and sauté the sliced shallots until fragrant.

    🫗cooking oil
    🧅shallot
    🪵wooden spatula
    🥄measuring spoons

  6. Step 6/16

    Add lemongrass, galangal, ginger, Indonesian bay leaf, and kaffir lime leaf, then stir for 1 minute.

    🌿lemongrass
    🫚galangal
    🫚ginger
    🍃Indonesian bay leaf
    🍃kaffir lime leaf
    🪵wooden spatula

  7. Step 7/16

    Add the marinated chicken and turn the pieces until their surfaces are lightly seared.

    🍗chicken
    🪵wooden spatula

  8. Step 8/16

    Add the tempeh, 250 ml water, and garlic powder, then bring the pan to a gentle simmer.

    🫘tempeh
    💧water
    🧄garlic powder
    🪵wooden spatula
    🥄measuring cup
    🥄measuring spoons

  9. Step 9/16

    Pour in the coconut milk mixture and stir gently to combine.

    🥥coconut milk
    💧water
    🪵wooden spatula
    🥄measuring cup

  10. Step 10/16

    Season with salt, granulated sugar, and ground white pepper, then simmer uncovered until the chicken is cooked and the sauce thickens.

    🧂salt
    🍬granulated sugar
    ⚫ground white pepper
    🪵wooden spatula
    🥄measuring spoons

  11. Step 11/16

    Mix chili powder with 2 tablespoons hot water in a small bowl to make a chili paste.

    🌶️chili powder
    💧water
    🥣mixing bowl
    🥄measuring spoons

  12. Step 12/16

    Grind 4 shallots, garlic, red chilies, tomato, and toasted shrimp paste into a coarse sambal.

    🧅shallot
    🧄garlic
    🌶️large red chili
    🍅tomato
    🦐toasted shrimp paste
    🔪knife
    🪵cutting board
    ✨mortar and pestle

  13. Step 13/16

    Mix the chili paste into the sambal and season it with palm sugar and salt.

    🌶️chili powder
    🍬palm sugar
    🧂salt
    ✨mortar and pestle
    🥄measuring spoons

  14. Step 14/16

    Squeeze key lime juice into the sambal and mix until evenly combined.

    key lime
    🔪knife
    ✨mortar and pestle

  15. Step 15/16

    Transfer the braised chicken and tempeh to a serving plate and scatter fried shallots over it.

    🍗chicken
    🫘tempeh
    🧅fried shallots
    🍽️serving plate
    🪵wooden spatula

  16. Step 16/16

    Serve the shrimp paste sambal alongside the chicken and tempeh.

    🦐toasted shrimp paste
    🍽️serving plate

Composition

Ingredients

Types

Meat, Water, Fats and Oils, Vegetables, Herbs, Soy Products, Seasoning, Garnishes, Sweeteners

Ingredients

Chicken, Marinade seasoning powder, Water, Cooking oil, Shallot, Lemongrass, Galangal, Ginger, Bay leaf, Lime leaf, Tempeh, Garlic powder, Instant coconut milk, Salt, Sugar, Ground white pepper, Fried shallots, Ground chili powder, Hot water, Garlic, Large red chili, Tomato, Grilled shrimp paste, Palm sugar, Lime

Notes

Chicken (cut into pieces), Marinade seasoning powder (branded instant marinade sachet), Water (for the marinade, for simmering the tempeh, added to the instant coconut milk to make 500 ml solution), Cooking oil (for sautéing), Shallot (thinly sliced, for the sambal), Lemongrass (bruised), Galangal (bruised), Ginger (bruised), Lime leaf (torn), Tempeh (cut into neat pieces), Garlic powder (branded garlic powder seasoning), Instant coconut milk (diluted with water to make 500 ml coconut milk solution), Salt (to taste, for the sambal), Ground white pepper (branded ground pepper seasoning), Ground chili powder (branded chili powder, for the sambal), Garlic (for the sambal), Large red chili (optional, for the sambal), Tomato (for the sambal), Grilled shrimp paste (to taste, for the sambal), Palm sugar (or granulated sugar, to taste, for the sambal), Lime (cut, seeds removed, for the sambal)

Allergens

Soy

Dietetics

Dietary regimen

High Protein

Calories

475 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 19g, Fat: 30g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 790mg, Potassium: 610mg, Iron: 3.1mg, Calcium: 75mg

Vitamins

Vitamin C: 24mg, Vitamin B6: 0.6mg, Vitamin B12: 0.4mcg, Vitamin A: 75mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

knife, cutting board, measuring spoons, measuring cup, mixing bowl, wooden spatula, mortar and pestle, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Side Dish, Condiment

Occasions

Lunch, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@ceritasofia.ahmad

Origin

Cuisine

Indonesian, Southeast Asian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Tender, Juicy, Chewy, Creamy, Chunky

Flavors

Savory, Spicy, Sweet, Umami, Aromatic, Citrusy, Coconutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Keep sambal separately when possible), freezer : 2 months (Freeze the chicken and tempeh without fresh sambal,Use a freezer-safe airtight container)