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Tongseng Ayam
stewed chicken in lightly creamy spiced sauce

400 gr chicken thighs
3 cabbage leaves
1 tomato
1/2 onion
2 salam leaves
1 sereh / lemongrass
1 red lombok
1 green lombok
1 tsp kecap manis
2 tsp salt
1 tbsp palm sugar
200 ml of coconut milk
800 ml of water
1 spring onion
2 tbsp oil

4 shallots
4 cloves of garlic
3 red cabe keriting (long curly peppers)
3 red lomboks
3 kemiri/candlenuts

Cara membuat:
Cut the meat into small cubes, the cabbage leaves coarsely, the tomato into pieces, the onion into thin slices, seed the lomboks and cut into strips, cut the spring onion into pieces. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the oil and fry the bumbu together with the onion, the salam, the sereh and the lomboks for 4 minutes. Then add the meat and fry until it changes color.
Then add the cabbage and the tomato and mix well. Then add the kecap, the salt and the palmsugar. Then add the water and bring to a boil. Then pour in the coconut milk and stir it until it is cooked. Spoon in the spring onion and serve.
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