Kompas.com – Chicken tongseng without coconut milk is a typical Javanese dish that has a savory and sweet taste. Usually, this dish uses coconut milk so that the sauce is thicker and rich in taste.
However, chicken tongseng without coconut milk can still be made without reducing its deliciousness. The combination of sweet soy sauce, spices, and selected seasonings will bring a distinctive taste.
Chicken tongseng cooking technique without coconut milk is more practical because it does not require coconut milk. This dish is suitable for a simple and delicious lunch or dinner menu.
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In this article, you will find a recipe for chicken tongseng without coconut milk that remains tasty and delicious.
This recipe is adapted from a collection book “120 Chicken Recipes” (2016) by Yasa Boga published by PT Gramedia Pustaka Utama.
Material
- 500 grams of boneless chicken meat, cut the size of ½ x 2 x 3 cm
- 20 pieces of petai
- 2 red chili, roughly cut
- 8 shallots, thinly sliced
- 2 cloves of garlic, thinly sliced
- 1 tomato, divisive 4-6 parts
- 1 teaspoon pepper powder
- ½ teaspoon of cooked shrimp paste
- 3 tablespoons of sweet soy sauce
- Heat about 3 tablespoons of cooking oil in a pan.
- Saute the garlic until the golden yellow, then add the onion, stir until wilted.
- Add pieces of chicken meat, stir until it changes color and stiff.
- Pour about 250 ml of water, then add all ingredients including petai, chili, and tomatoes.
- Add salt, sugar, and soy sauce according to taste, then stir well.
- Cook until the sauce thickens and the chicken is perfectly cooked.
- Serve chicken tongseng without coconut milk while warm as a side dish of white rice.
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