Tumis Nangka Muda & Ayam (Stir-Fry Young Jackfruit & Chicken)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Nangka muda-rebus & iris2, 100 ml Santan
• ½ Daging dada ayam-potong2, 10 Daun melinjo-iris
• 100 ml Kaldu ayam, 2 cm Laos-geprek, ½ st Lada
• 3 Bawang merah-iris2, ½ st Gula, 2 sm Minyak
• 25 Daun kemangi-sobek2, 1 Daun salam, Garam
• 1 Cabai merah-iris (opsional)

Haluskan:

• 3 Bawang merah, 2 Bawang putih, 2 cm Kencur
• 2 Cabai hijau *, 1 st Garam

Cara membuat

• Tumis bumbu halus, laos, baw.merah & cabai iris di wajan/pan hingga harum. Masukkan ayam & daun salam, masak hingga ayam berubah warna.
• Kecilkan api. Tuang kaldu, santan & bumbu2 ke dalam tumisan lalu aduk rata. Masukkan daun melinjo & nangka. Masak hingga cairan tinggal setengahnya sambil sesekali diaduk.
• Besarkan api, masak hingga cairan mengering. Angkat & beri daun kemangi, aduk rata.
• * Bila tidak suka pedas, buang bijinya.

Ingredients

• 500 gr young Jackfruit-boiled & then slice thinly, Salt
• ½ Chicken breast fillet-sliced, 2 cm Galangal-bruised
• 100 ml Coconut milk, 100 ml Chicken broth, 1 Bay leaf
• 3 Shallots-thinly sliced, 25 Lemon basil leaves-sliced
• 10 young Padi oat leaves-sliced (optional), ½ tsp Pepper
• 1 red Chili-sliced (optional), 2 tbsp Oil, ½ tsp Sugar

Grind into a paste:

• 3 Shallots, 2 Garlic cloves, 2 cm Lesser galangal
• 2 Green chilies *, 1 tsp Salt

Directions

• In a pan/wok, sauté spices paste, galangal, sliced shallots & red chili until fragrant. Put in chicken & bay leaf; cook until the chicken color changed.
• Turn the heat to low. Pour broth, coconut milk & seasoning into the pan; stir well. Add in jackfruit & padi oat leaves. Cook until only half of the liquid left; stir occasionally.
• Turn the heat to high & cook until the liquid absorbed. Remove from the heat & stir in lemon basil leaves.
• * Discard the chilie seeds & membranes if you don`t want the dish to be spicy.