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Chicken Pepes Stir-Fry

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A savory, bold, and slightly spicy stir-fry featuring tender chicken marinated with coconut milk and lime, blended spices, and fresh herbs.

00:30:00 total

Serves 4

medium

Meat Main Course

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Ingredients

  1. chicken thigh fillet - 350 g (cut into pieces)
  2. salt - 1 tsp (to taste)
  3. pepper - 1/4 tsp (to taste)
  4. lime - 1 (1 wedge for marination)
  5. coconut milk - 1 tbsp (for marination)
  6. garlic - 4 cloves (4 cloves, sliced)
  7. shallot - 6 (6 pieces, sliced)
  8. candlenut - 3 (3 pieces, pounded)
  9. turmeric - 5 cm (5 cm, blended)
  10. curly red chili - 5 (5 pieces, blended)
  11. oil - 2 tbsp (for blending spices)
  12. water - 2 tbsp (for blending spices)
  13. green onion - 1 (1 stalk, sliced)
  14. red tomato - 1 (1 piece, sliced)
  15. bay leaf - 2 (2 pieces)
  16. lemongrass - 2 (2 stalks)
  17. Thai chili - 10 (10 pieces, whole)
  18. water - 150 ml (for cooking)
  19. mushroom bouillon - 1 tsp (for seasoning)
  20. sugar - 2 tsp (for seasoning)
  21. lemon basil - to taste (for garnish)

Instructions

  1. Marinate Chicken: Slice the chicken into pieces, then marinate with salt, pepper, lime juice, and coconut milk. Mix well.
  2. Prepare Spices: Pound the candlenut and slice the garlic and shallot.
  3. Blend Spices: In a blender, add candlenut, garlic, shallot, curly red chili, turmeric, oil, and water. Blend until smooth.
  4. Sauté Spices: Sauté the blended spices until fragrant and oily, then add bay leaf and lemongrass. Sauté again until fragrant.
  5. Cook Chicken: Add chicken and sauté until cooked, then slice green onion and red tomato.
  6. Combine Ingredients: Add water, red tomato, green onion, whole Thai chili, sugar, and mushroom bouillon. Cook until absorbed, then add lemon basil and cook briefly.
  7. Serve: Chicken Pepes Stir-Fry is ready to serve.

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