Lita Eats

One dish that never ceases to delight my taste buds is Ayam Woku. It is loaded with rich spices and coconut, transports me back home. The combination of fresh herbs, chillies, and creamy coconut milk results in an intoxicating symphony of flavours. This is one of my favourite dishes, which I frequently make at home.

Ingredients

• 700 grams chicken, cut into pieces, cleaned, and marinated with lime juice, a pinch of turmeric powder, a little salt, and mushroom broth powder. Let it sit for 30 minutes, then fry until partially cooked. Set aside.
• 1 bunch kemangi leaves (you can subtitute with thai basil leaves)
• 1 stalk green onion, sliced
• Enough water
• Salt, mushroom broth powder, and sugar to taste

Spice Paste

• 8 shallots
• 1 clove garlic
• 4 roasted candlenuts
• Red chili peppers (both large and curly), to taste (optional: add red bird’s eye chilies for extra heat)
• A small piece of ginger, turmeric, and galangal

Herb Leaves

• 2 stalks lemongrass, smashed
• 2 bay leaves
• 6 kaffir lime leaves, torn
• 1 pandan leaf

Methods

1. Sauté the spice paste until fragrant. Add the herb leaves and continue sautéing until the spices are fully cooked and the oil starts to separate.
2. Add the chicken pieces and stir well. Pour in enough water to slightly cover the chicken. Bring to a boil.
3. Season with salt, mushroom broth powder, and sugar to taste. Continue cooking until the chicken is tender and the liquid reduces.
4. Finally, add the green onions and kemangi leaves. Stir briefly and remove from heat. Serve hot.