Ayam Woku Woku (Manadonese Chicken Stew)

Name: Ayam Woku Woku (Manadonese Chicken Stew)
Cuisine: British
Ingredients: 1.5 kg chicken; 3 bunches thai basil leaves; 1 pc turmeric leaf; 2 pcs pandan leaves; 2 lemongrass, bruised; 3 indonesian bay leaves; 5 lime leaves; Spring onions, thinly sliced; juice from 4-5 limes; 1-2 tomatoes; Oil to stir fry; 3 cups Water; 5 chilli padi; 6 shallots; 6 garlic cloves; 5 big red chillies; 10-15 chilli padi (I skip this); 6 candlenuts; 3 cm ginger; 3 cm turmeric

purple_acied @purple_acied

Singapore

Indonesian chicken dish, cooked with many different spices/leaves and chillies. The original recipe is very very spicy. Adjust the spicy level accordingly.

This dish looks complicated because it requires many ingredients but all spices and leaves makes the dish fragrant and aromatic.

Adapted and Translated from recipe Ayam Woku Xanderkitchen

#MyCookBook

Indonesian chicken dish, cooked with many different spices/leaves and chillies. The original recipe is very very spicy. Adjust the spicy level accordingly.

This dish looks complicated because it requires many ingredients but all spices and leaves makes the dish fragrant and aromatic.

Adapted and Translated from recipe Ayam Woku Xanderkitchen

#MyCookBook

purple_acied @purple_acied

Singapore

Indonesian chicken dish, cooked with many different spices/leaves and chillies. The original recipe is very very spicy. Adjust the spicy level accordingly.

This dish looks complicated because it requires many ingredients but all spices and leaves makes the dish fragrant and aromatic.

Adapted and Translated from recipe Ayam Woku Xanderkitchen

#MyCookBook

Indonesian chicken dish, cooked with many different spices/leaves and chillies. The original recipe is very very spicy. Adjust the spicy level accordingly.

This dish looks complicated because it requires many ingredients but all spices and leaves makes the dish fragrant and aromatic.

Adapted and Translated from recipe Ayam Woku Xanderkitchen

Saved

Ingredients

1.5 kgchicken
3 bunchesthai basil leaves
1 pcturmeric leaf
2 pcspandan leaves
2lemongrass, bruised
3indonesian bay leaves
5lime leaves
Spring onions, thinly sliced
juice from 4-5 limes
1-2tomatoes
Oil to stir fry
3 cupsWater
5chilli padi
Spice Paste
6shallots
6garlic cloves
5big red chillies
10-15chilli padi (I skip this)
6candlenuts
3 cmginger
3 cmturmeric

Saved

Steps

1

Cut the chicken into desired size, clean and rub it with lime juice and salt. Leave it for 10-15 minutes
2

Prepare all ingredients, wash clean
3
4

For Spice Paste: put all ingredients in the blender.
5

Heat some oil in the wok, put the spice paste and stir fry until fragrant. Add in chilli padi, lime leaves, bay leaves, spring onion, turmeric leaf, pandan leaves EXCEPT basil leaves
6

Add in the chicken. Add water and continue to cook until the water reduced and become thicker gravy. Add salt, pepper, sugar, lime juices to taste.
7

Once the gravy thickened, put basil leaves and mix well. Ready to serve with warm rice.