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Cocciolini Ayam Lado Ijo

Serve: 3 Person

Cocciolini with sauce from chicken in green chilies for dinner


200 gram cocciolini, cooked until al dente

150 gram chicken breast fillet, cut into small pieces

1 handful cherry tomatoes, halved

2 bunch lemon basil, leaves picked

Cooking oil

½ glass (100 ml) water




Spice Paste

5 large green chilies

7 curly green chilies 

5 shallot

3 clove garlic

1 thumbsize ginger

1 thumbsize turmeric, grilled


Whole Spices

1 thumbsize greater galangal

1 lemongrass

2 keffir lime leaf

1 turmeric leaf

asam kandis


  1. Heat oil in pan, sauté spice paste along with whole spices. Continue to sauté until fragrant.
  2. Add in chicken, mix it well with the spices.
  3. Pour in water, cook until chicken is tender, releasing its oil and that it changes color. Add salt, and taste.
  4. Put in cocciolini, mix it well with the spiced chicken.
  5. Lastly, add in tomato and lemon basil. Remove from heat and serve immediately.
Dina Handayani

I often make Ayam Lado Ijo, a typical dish from Bukittinggi with a lot of green chilies (lado ijo). The remaining chilies can be used to make green chilies nasi goreng


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