FUSION AYAM WOKU.. Chicken woku. This dish comes from the Sulawesi regions of Indonesia. Woku is the name of the leaf which is used in the cooking process. But here we will omit using that leaf, as it’s very difficult to find outside of the Sulawesi region. This dish is very tasty and spicy… Use bird eye chillies to bring the spice level up. We prefer a milder taste, so have used less chillies. Also coconut milk is optional, though I prefer using it, as it gives a smooth and balancing taste. The use of lemon basil leaves gives the dish a refreshing taste. Do try this yummy chicken dish.. Vegetarians may use potato, or Paneer.
Marinate
- 300 gms of boneless chicken in
- 100 ml of coconut milk( I used a tetrapack)
- 1 tbsp fresh lime juice
- 1 tsp white pepper
- 1 tsp salt
- 1 tsp mushroom seasoning or msg 1/2 tsp.
- Prepare the paste.
- Grind together..
- 10 shallots
- 4 cloves of garlic
- 2 red chillies.. Can add more.
- 4 roasted candle nuts or 6 cashews.
- 1 inch pc of ginger
- 1 inch pc of fresh turmeric
- 1 inch pc of Galangal.. Sliced.
Blend using little water.
Aromatics to be used..
- 1 lemon grass.. Bashed
- 4 Kaffir lime leaves.. Daun jeruk.
- 1 pandan leaf.. Daun pandan
- 1 fresh bay leaf… Daun salam
To be added in the end..
- 1 cup lemon basil leaves. Daun kemangi
- 1/2 cup cubed spring onions
- 1 tomato cut into big cubes
- 4 bird eye chillies.. Slit.
Heat 2 to 3 tbsps of coconut oil
( I used home made, shared the recipe long back.)
- Add the paste and Saute till oil starts separating.
- Add all aromatics.. Lemon grass, Kaffir leaves, Pandan leaf, bay leaf.
- Stir…
- Now add the chicken along with the marinade.
- Mix well, add 1/2 cup water, cover and cook.
- Season with salt.
Lastly add spring onions, lemon basil leaves, bird eye chillies, and tomatoes.
Cook for a few minutes.
Done.
Discard all aromatics, and serve hot with steamed jasmine rice.
