Ingredients :
5 pieces of yellow tofu
250 grams of chicken meat
3 pieces of orange leaf
1 bay leaf
1 stalk lemongrass, geprek
2 cm galangal, geprek
700 ml of water (can also mix the remaining chicken stew broth)
3 tbsp coconut milk instant sun kara
1 tsp salt
½ tsp powdered broth or according to taste
As needed cooking oil
Blend :
½ tsp coriander
2 cloves of garlic
4 onions
2 cm turmeric
3 grains of pecan, roasted
3 large red chillies (remove seeds not spicy)
How to make :
cut each know into two cross-shaped triangular pieces, then fry until skinned, remove and drain.
Cut chicken pieces according to taste and wash clean, then boil until cooked, remove and drain.
heat a little oil, then saute the smoothed spices, lemongrass, bay leaves, lime leaves, and galangal. Once fragrant, enter the water, chicken pieces that have been boiled, along with the tofu has been fried before, mix well.
after boiling, enter the coconut milk while constantly stirred to be flat and coconut milk is not broken. Add salt and powdered broth, mix well.
Cook until the spices absorb into the meat and tofu, turn off the fire then vegetable tofu coconut milk ready to be served .