Ayam Tuturuga

Recipe by Ursula Tumiwa

Spicy

Serve: 10 Person

My mother, my aunts and to my surprise my mother-in-law all make this dish often. Perhaps Tuturaga chicken is a favorite among mother for family meals in Manado because it has both protein and vegetables.

1 whole chicken, cut into 16 pieces
1 firm tofu
1 lime
½ tsp salt
Cooking oil

Seasonings

16 candlenuts
3 thumb-sized pieces galangal
1 thumb-sized piece ginger
1 thumb-sized piece turmeric
20 shallots, grated
20-30 red bird’s eye chilies, ground
8 kaffir lime leaves
3 lemongrass stalks, smashed and knotted
3 knotted pandan leaves
2 turmeric leaves, sliced
1 large leaf (for example: cumin leaf,) sliced
1 bunch leeks
3 bunches of celery leaves, sliced ½ thumb-size
2 tomatoes, coarsely sliced
4 spring onions, sliced 1thumb-size
12 small bunches basil leaves, remove stems
½ tsp salt
Sugar

My mother, my aunts and – to my surprise – my mother-in-law all make this dish often. Perhaps Tuturaga chicken is a favorite among mother for family meals in Manado because it has both protein and vegetables.

Steps

Coat chicken with lime juice and salt. Let it rest. Cook! on medium heat until color changes to white. Remove from heat.
Grind candlenuts, ginger, and turmeric. Set aside
Stir fry leeks until fragrant. Add spice paste. Stir fry. Add finely ground bird’s eye chilies along with lime leaves, lemongrass and pandan leaves
When fragrant, add sliced turmeric leaves and sliced cumin leaves. Add more water if dry.
Add tomatoes and spring onions. Stir fry until watery. Add basil leaves. Stir until fragrant.
Add chicken. Cook on low heat until cooked through.
Add salt and sugar, taste and adjust to your liking. Remove from heat.