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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into smaller pieces. If using boneless, skinless chicken breast then cut into bite size pieces. Squeeze the juice of one lime over chicken and let sit for about 15-20 minutes. | 2. Boil the eggs and peel, set aside. | 3. Sauté the tofu in oil until lightly brown. | 4. Blend the shallots, garlic, candlenuts, turmeric powder, coriander powder, salt and pepper in a food processor or blender until it forms a smooth paste. | 5. Sauté the paste in oil (about 1-2 Tbsp.) for a few minutes. | 6. Once bumbu is sautéed, add 1500 ml water and chicken. | 7. Stir occasionally until it comes to a boil. | 8. Add 2 pieces of lemon grass that have been bruised, 5-7 pieces of lime leaves, galangal (about the size of thumb, bruised) & 3 bay leaves. | 9. Bring to a boil… add tofu and eggs. | 10. For extra flavor you can sauté sliced shallots to sprinkle in once cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2			-	-	-	-
lime	1			-	-	-	-
coconut milk	400 -600			0.0	0.0	0.0	0.0
egg	7			500.5	2.52	43.96	33.285
tofu	5	pieces	cut firm	-	-	-	-
shallot	10			1152.0	268.8	40.0	1.6
garlic	10	pieces		-	-	-	-
candlenut	7	pieces		-	-	-	-
turmeric powder	1	teaspoon		-	-	-	-
coriander powder	2	teaspoons		10.728	1.9796	0.4453	0.6397
salt	1	teaspoon		-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
lemongrass	2	pieces		-	-	-	-
lime leaf	5 -7			-	-	-	-
gingerroot	2			-	-	-	-
bay leaf	3	pieces		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.