Hot Chicken Tofu Tempe

INGREDIENTS :

• 600 grams of chicken, cut into pieces
• 1 tempe board, cut into pieces
• 5 boxes of tofu, split 2 (so 10 pieces)
• 2 thumbs lengkuas, crushing
• 2 stalks lemongrass, crushed
• 4 bay leaves
• 4 orange leaves
• 1500 ml coconut milk dr 1/2 coconut fruit
• Sugar and salt to taste
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  GROUND SPICES :
• 15 shallots
• 12 cloves of garlic
• 7 pcs pecan
• 3 cm turmeric
• 2 tsp coriander
• 1 teaspoon pepper
• 1/2 teaspoon cumin
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  HOW TO MAKE

1. Fried chicken until half cooked, set aside. Fried tofu and tempeh until yellowish or half cooked, set aside.
2. Stir fry spices together with galangal, lemongrass, bay leaves and orange leaves until fragrant and completely cooked.
3. Enter the coconut milk then add the sugar and salt, leave to boil while stirring occasionally.
4. Enter the chicken, tofu and tempeh, reduce the heat and then close. Cook until completely absorbed and the sauce slightly shrinks. So the end result is thicker than opor.
5. Serve with a sprinkling of fried onions..

By Hive account@wiskarni