AUTHENTIC INDONESIAN FOOD RECIPE; MANADONESE CHICKEN WOKU / AYAM WOKU BELANGA

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Selam everybody.... Merhaba from Türkey.

Indonesian cuisine varies greatly by region and has many different influences. Sumatra cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and kari, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as bakmi (noodles), bakso (meat or fish balls), and lumpia (spring rolls) have been completely assimilated.

Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came.

The Indonesian islands Moluccas (Maluku), which are famed as "the Spice Islands", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.

Indonesian cuisine often demonstrates complex flavor, acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavors; most often described as gurih (savory which equate to umami) and pedas (hot and spicy), and also combination of basic tastes such as manis (sweet), asin (salty), asam (sour) and pahit (bitter). 

Seven main Indonesian cooking methods are goreng (frying), bakar (roasting) or panggang (grilling), tumis (sautéing), sangrai (roasted), rebus (boiling) and kukus (steaming).

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Talking about how rich İndonesian food is... today İ'll share you one of İndonesian favorite; Ayam Woku Belanga. 

Ayam means chicken in İndonesian.
Woku is spice type origin from Manado (North Sulawesi). There are two types of woku. Woku belanga and woku daun (leaf).
Belanga  means pot or clay pot.
So This chicken cooked with woku spices in a pot (or clay pot).

The various spices used make this meal so rich and umami. The herbs and fresh vegetables added also enrich and distinguish this dish from other places in İndonesia.
İt's spicy dish, but you can less the chili padi to adjust to your taste bud.
İ can't find turmeric leaves here so İ skip this but it's still as good as the original one like in my homeland.

So if you are ready to travel your taste to Indonesia.... you should start gather some spice and some friends to "travel" with you 😊

AYAM WOKU BELANGA / AUTHENTİC İNDONESİAN FOOD RECİPE; MANADONESE CHİCKEN WOKU

Serve: 10 to 12 shares

İngredients:

🐔 1 whole chicken (about 1,3 kg), cut into 10- 12 
🐔 fresh squeeze half lemon
🐔 1 lemongrass white part only, bruised it

🐔 4-5 kaffir lime leaves, finely sliced
🐔 1 pandan leaf,finely sliced
🐔 1 turmeric leaf, roughly sliced (skip if you don't have it)

🐔 1 big tomato, roughly chop
🐔 2 tsp salt or to taste
🐔 2 tsp sugar or to taste
🐔 5-7 green chilli pepper, roughly pound- I use mortar and pestle
🐔 3 spring onion, roughly sliced
🐔 1 bunch (± 150 gr) daun kemangi (asian basil leaf), leaf part only

🐔 ± 500 ml (2 cup ) of water

Daun kemangi / İndonesian basil leaves

Spices to ground:

🐔 5-7 red shallots ( or 1 medium onion)

🐔 7-8 cloves of garlic

🐔 8 - 10 pcs red chili pepper
🐔 some chili padi (depends how spicy you wanna go or you can leave it whole)
🐔 4-5 roasted candlenuts
🐔 2 cm roasted fresh turmeric (or  ½ tsp powdered turmeric)
🐔 3 cm roasted fresh ginger

🐔 3-4 tbsp oil for sautéing

How to cook:

1) Mix chicken cuts with lemon juice and let it sit about 30 minute. Using mortar and pestle or hand blender, ground the spices into pureé.

2) Heat the pot and sauteé the ground spice until fragrant and oily. Stir in herbs; sliced pandan leaf, kaffir lime leaves, turmeric leaves, tomato and lemon grass. Continue to cook for few minutes. Add in the chicken and stir well. Season with salt and sugar. Add in water then cover pot with lid until boiling and chicken cooked.

3) After chicken cooked for few minutes, check the taste. Mix in pound green chili, let it boiling for one minute. Before turn off the heat stir in daun kemangi / İndonesian basil leaves and chopped spring onion.

Serve warm with white rice.

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