Tuesday, January 31, 2012

[Indonesian] Manadonese Chicken Woku

  • 6 shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 inch fresh ginger, minced
  • 2 stalks of lemongrass, white part only, bruised
  • 2 kaffir-lime leaves
  • 10 red Thai bird chili peppers
  • 1 cup shredded fresh sweet Thai basil
  • 1 tbsp fresh Turmeric leaves, chopped (optional)
  • 1 large tomato, sliced
  • 1/4 teaspoon Turmeric powder
  • 2 tbsp cooking oil
  • 4 chicken breasts, cubed
  • 1 bunch fresh kale leaves, chopped into 1-inch length
  • 1/2 cup water or chicken stock
  • Salt and black pepper to taste
  • In a dutch pan, heat oil over medium heat. Put the first 10 ingredients in the pan and fry until fragrant.
  • Add chicken, mix well with the spices. Add water or chicken stock, season with salt and pepper, cook covered until chicken is done and no longer pink. Toss in chopped kale leaves, continue cooking until the leaves are wilted. Remove from the stove.
  • Serve hot with steamed rice.


  1. Your passion for food and photography have me floored. Here's to the Red Shallot Kitchen... check out what's come your way... http://averilgomes.wordpress.com/2012/01/31/liebster-blog-award/

  2. Tumeric really makes this interesting. GREG

    1. Yes, we South East Asians tend to use quite a bit of those. Not only that they give that nice yellow tint to the food, they have nice distinctive flavor that can't be substituted with anything else.

  3. it has all the lovely ingredients . Lemongrass .. basil .. sounds like a very flavorful dish.