Tongseng Ayam

Tongseng is goat meat, mutton or beef stew dish in curry-like soup with vegetables and kecap manis. Originally from Surakarta (Solo) in Indonesian province of Central Java. (Wikipedia)

When I said I have fillet chicken and don’t have any idea what to do with it, both hubby and Ammar screamed: tongseng!

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So be it. Only this time I made a very light soup without coconut milk but changed with lots of candlenut instead.

Tongseng Ayam
Goodiebake.com
Served for 3

Ingredients:
100g chicken fillet, cubed
1 pc red tomato, seeded, cubed.
2 pcs green tomatoes, cubed.
1 cup white cabbage, shredded
3 tbs sweet soy sauce
2 tbs oyster sauce
2 tbs soy sauce lee kum kee
ΒΌ block instant stock (Maggie or Knorr)
daun salam – bay leave
daun jeruk – keffir lime leave
sereh – white part of lemongrass, crushed
lengkoas – galangal, crushed
jahe – fresh ginger, crushed
5 pcs onion, sliced
600 ml water
3 tbs vegetable/ salad oil + EVOO for sauteeing
Salt & white pepper to taste

Make paste of:
3 cloves garlic
6-10 pcs candlenut

Directions:
Saute garlic and candlenut until fragrant followed by the rest of spices and herbs. Stir in water. Let boil.

Stir in chicken, tomatoes and all sauces. Seasoned with salt & pepper. Lastly add cabbage and cooked well to your preference.

Served with fresh chillies.

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