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Ingredients
- Serves 2-4 people
1 kg chicken feet
700 ml coconut water
150 g palm sugar
50 g tomato sauce
8 g salt
60 g sweet soy sauce
15 g fried onions
Ground spices :
50 g shallots
30 g garlic
15 g candlenut
5 g coriander
3 g cumin
15 g ginger
15 g galangal
Cemplung Spices:
2 stalks lemongrass,smashed
3 bay leaves
5 lime leaves
Ceker Bacem (Slow-Cooked Chicken Feet)
Ceker (Chicken Feet) Bacem is a dish from Central Java - a region in Indonesia that enjoys their dishes with a sweet and savory taste. Bacem derives its sweet taste from a combination of spice mixes, palm sugar and coconut water. Complemented perfectly with steam rice and vegetables.
- Easy
- 20 min
- 60 min
- 9 min
- 6 steps
- 17 Ingredients
- Easy
- 6 steps
- 17 Ingredients
- 20 min
- 60 min
- 9 min
Directions
-
Prepare the chicken feet
- Clean and wash the chicken feet.
When choosing chicken feet, pick those with larger-sized claws.
-
Prepare the spice paste
- Puree the shallots, garlic, candlenut, coriander, cumin, ginger and galangal until it becomes a paste.
If you like it spicy you can add more chilies when preparing the ground spices.
-
Prepare the sauce
Prepare a medium sized saucepan, add the paste to the cemplung spices.
-
Add the chicken feet
Add in the chicken feet, coconut water, palm sugar, tomato sauce, salt and sweet soy sauce.
-
Cook to boil and reduce heat
Cook the chicken feet on medium heat until it boils, then reduce to a low heat and continue cooking for 1 hour until the sauce reduces and thickens.
After the chicken feet are cooked, set aside.
Plate and Serve!
- Arrange on a serving plate, sprinkle with fried onions and serve.
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Ingredients
- Serves 2-4 people
-
1 kg chicken feet
-
700 ml coconut water
-
150 g palm sugar
-
50 g tomato sauce
-
8 g salt
-
60 g sweet soy sauce
-
15 g fried onions
-
Ground spices :
50 g shallots
-
30 g garlic
-
15 g candlenut
-
5 g coriander
-
3 g cumin
-
15 g ginger
-
15 g galangal
-
Cemplung Spices:
2 stalks lemongrass,smashed
-
3 bay leaves
-
5 lime leaves
Nutrition
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