200°C · 30 minAllergens
Sulfiet
SojaAjam boemboe Bali
A delicious dish from Indonesian cuisine that requires a lot of preparation. Simply put, it is chicken and tofu in a spicy ketjap sauce. I make a boemboe from fresh ginger, red chilli, galangal, tomato, and garlic, in which I sauté the chicken (better living 2 stars). Then I add ketjap (gluten-free) and vegetable stock, and together with fresh lemongrass, bay leaf, and lime leaf, the chicken simmers in the sauce until cooked. The fresh tofu absorbs the sauce beautifully. Perfect with a generous portion of sambal green beans and fluffy wholegrain rice. Selamat makan!
Ajam boemboe Bali
Chicken thigh fillet (better living 2 stars), tofu, green beans, red and green bell pepper, white onion, bean sprouts, red chilli, garlic, fresh lemongrass, ginger, bay leaf, lime leaf, lemongrass, ginger, cumin seeds, galangal, basmati rice, brown rice, gluten-free ketjap manis, sambal badjak, tomato purée, coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: soja, sulfiet.
Microwave
Heat the tofu with chicken and the rice with vegetables loosely covered for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons).
Oven — 200°C, 30 minMarleen's choice
Preheat the tofu with chicken and the rice with vegetables covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
