Ayam Petai Kecap Suniaraja - fried spicy chicken with petai and kecap sauce

Ayam Petai Kecap Suniaraja
fried spicy chicken with petai and kecap sauce

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Bahan-bahan:
ingredients:
350 gr chicken breast/thighs
4 shallots
5 cloves of garlic
4 red lomboks
4 green lomboks
1 cm lengkuas/laos/galangal
100 gr carrot
12 petai/peteh beans
100 gr cauliflower
100 gr tofu/tahu
oil

Bahan Saus:
ingredients sauce:
3 tbsp kecap manis
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp saus tomat (see recipe)
1 tbsp saus sambal (see recipe)
1 tbsp sesame oil
1 tsp pepper
1 tsp palm sugar
1/4 tsp salt

Cara membuat:
preparation:
Cut the chicken into 2 cm cubes. Cut the shallots, garlic and lomboks into thin slices. Cut the carrot into thin strips and the cabbage into small florets. Cut the tofu into small cubes.
Heat the oil in a pan and fry the tofu until golden brown and dry and set aside. Mix the ingredients for the sauce well. Mix the meat with 1/3 of the sauce and let it marinate for at least 5 minutes.
Heat in a pan 4 tbsp oil and fry the garlic and shallots for 4 minutes. Add the lomboks and the laos and fry for 3 minutes. Then add the chicken with the marinade and fry until the chicken changes color.
Then add the rest of the sauce and mix well and bring to the boil. Then add the carrot, cauliflower, tofu and petai and mix well and then cook until the sauce has thickened. Serve.