Ingredients

  • Serves 2-4 people
  • 1 kg Chicken Thigh

    Turmeric Leaves 

    2 stick Green Onion, thinly sliced

    2 pcs Red Tomato (sliced on your preference)

    30 gr Fresh Cayenne 

    Fried Onions

    100 ml Water

     

    Water 

     

    Woku Paste Seasoning (A)

    250 gr Large Red Chilli 

    60 gr Shallot

    50 gr Garlic

    120 gr Turmeric, toasted

    50 gr Candlenut, toasted

    30 gr Ginger

    100 gr cooking oil 

    Spices (B):

    5 gr Kaffir Lime Leaves 

    15 gr Turmeric Leaves

    2 stick Lemongrass (smashed & tied in knot)

    Seasoning (C):

    20 gr Salt

    20 gr Sugar 

    3 gr White Pepper Powder

    30 gr Chicken Powder

Ayam Woku
Recipe Courtesy of
Asian Food Network

Ayam Woku

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As its name entails, Ayam Woku consists of chicken that has been cooked in Woku paste, a spice mixture commonly used in Manado cuisine in Indonesia. Full of flavor and packed with a perfect blend of aromatics such as lemongrass, turmeric and lime leaves, this spicy dish is known for its fiery red hues due to the generous addition of chilies. Although it is traditionally cooked with a clay pot or a woka leaf, you can still enjoy this authentic meal at home with this simple recipe.
  • Medium
  • 60 min
  • 15 min
  • 15 min
  • 3 steps
  • 22 Ingredients
  • Medium
  • 3 steps
  • 22 Ingredients
  • 60 min
  • 15 min
  • 15 min

Instructions

  1. Make the Woku Paste

    • In a blender, add in all the ingredients in (A) and blend into a smooth paste.
    • In a medium pan, add in some oil and preheat. 
    • Add in the blended paste and the spices in (B).
    • Stir it well until it’s cooked and set aside.
    Make the Woku Paste


  2. Boil the Chicken

    • Cut each chicken thigh into 3 pieces. 
    • In a pot, add some water and bring it to a boil.
    • When it comes to a boil, add in 1 tsp salt, chicken pieces and cook the chicken to about half done.
    • Remove and set aside.


  3. Cook the Woku

    • Bring back the pan with the blended paste and add in the chicken meat. Stir it well.
    • In medium heat, add in water, seasoning (C) and stir it well.
    • Once fully cooked, add in basil leaves, fresh cayenne, tomatoes, and green onions.
    • Stir and remove.
    Cook the Woku


Plate and Serve!

Garnish with fried onions.  Serve.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 kg Chicken Thigh

      Turmeric Leaves 

      2 stick Green Onion, thinly sliced

      2 pcs Red Tomato (sliced on your preference)

      30 gr Fresh Cayenne 

      Fried Onions

      100 ml Water

       

      Water 

       

      Woku Paste Seasoning (A)

      250 gr Large Red Chilli 

      60 gr Shallot

      50 gr Garlic

      120 gr Turmeric, toasted

      50 gr Candlenut, toasted

      30 gr Ginger

      100 gr cooking oil 

      Spices (B):

      5 gr Kaffir Lime Leaves 

      15 gr Turmeric Leaves

      2 stick Lemongrass (smashed & tied in knot)

      Seasoning (C):

      20 gr Salt

      20 gr Sugar 

      3 gr White Pepper Powder

      30 gr Chicken Powder

    Nutrition
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