Nasi Ayam Gepuk
30 Minutes
2 SERVINGS
INGREDIENTS
Chicken- Chicken Thigh
- 2 Sadia Chicken Thigh
- 1 thumb-sized ginger
- 1 thumb-sized galangal
- 1 Tbsp coriander seeds
- 1 Tbsp turmeric powder
- 1 ½ tsp salt
- Water
- 2 bay leaves
- Oil
- Cashew nuts
- 20 bird's eye chilies
- 5 garlic cloves
- 1 tsp seasoning powder
- 1 tsp salt
- ½ tsp sugar
- Cabbage (chopped into bite-sized pieces)
- Tempeh
- Tofu
METHOD
- Blend ginger, galandal, coriander seeds, turmeric powder, salt, and a bit of water into a paste. Marinate the Sadia Chicken Thighs with this blended paste for 30 minutes.
- Boil the marinated chicken with bay leaves until half-cooked. Drain, then deep fry (or air fry) until golden. Remove and set aside.
- Pound the cashew nuts until fine. Pour some hot oil (from frying the chicken) over them and mix well.
- In another bowl, pound the chilies and garlic together. Pour some hot oil (from frying the chicken) and mix with seasoning powder, salt, and sugar.
- Mix both pastes. Add more cashew nuts paste to reduce heat, less for spicier sambal.
- Deep-fry cabbage, tempeh and tofu.
- Pound the fried chicken thighs until half-crushed and serve it with white rice, sambal, and side dishes.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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