📝 About This Recipe
Hailing from the North Sulawesi city of Manado, Ayam Woku is a vibrant explosion of heat, citrus, and garden-fresh herbs. This celebrated Minahasan dish is known for its 'Woku Belanga' style, where chicken is simmered in a rich, turmeric-stained spice paste until tender and infused with the fragrance of lemongrass and pandan. It is the ultimate soul food for those who crave a perfect balance of spicy, sour, and savory flavors.
🥗 Ingredients
Main Ingredients
- 1 kg Whole Chicken (cut into 12 small pieces, bone-in for better flavor)
- 2 tablespoons Lime Juice (for marinating the chicken)
- 1 teaspoon Salt (for marinating)
- 3 tablespoons Vegetable Oil (for sautéing)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 8-12 pieces Red Bird's Eye Chilies (adjust to your heat preference)
- 4 pieces Large Red Chilies (deseeded for less heat)
- 3 cm Fresh Turmeric (peeled and sliced)
- 3 cm Ginger (peeled and sliced)
- 4 pieces Candlenuts (toasted)
Aromatics and Herbs
- 2 stalks Lemongrass (bruised and tied in a knot)
- 6 pieces Kaffir Lime Leaves (torn to release oils)
- 1 piece Turmeric Leaf (finely shredded (optional but recommended))
- 1 piece Pandan Leaf (tied in a knot)
- 2 pieces Tomato (cut into wedges)
- 3 stalks Green Onions (thickly sliced)
- 2 cups Lemon Basil (Kemangi) (fresh leaves only)
- 500 ml Water (or chicken stock)
👨🍳 Instructions
-
1
Clean the chicken pieces and pat them dry. Rub with lime juice and 1 teaspoon of salt, then let marinate for 15 minutes to remove any gamey odors.
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2
Prepare the spice paste by blending shallots, garlic, all chilies, turmeric, ginger, and toasted candlenuts with a splash of oil or water until a smooth paste forms.
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3
Heat 3 tablespoons of vegetable oil in a large wok or heavy-bottomed pot (Belanga) over medium heat.
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4
Sauté the spice paste along with the bruised lemongrass, kaffir lime leaves, pandan leaf, and shredded turmeric leaf. Cook for 5-7 minutes until the paste darkens slightly and the oil begins to separate from the spices.
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5
Add the marinated chicken pieces to the wok. Stir well to ensure every piece of chicken is thoroughly coated in the aromatic spice paste.
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6
Cook the chicken for about 5 minutes, stirring occasionally, until the meat is opaque and has released some of its natural juices.
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7
Pour in the 500ml of water or chicken stock. Bring the mixture to a gentle boil.
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8
Reduce the heat to medium-low, cover the pot, and simmer for 25-30 minutes. The chicken should become tender and the sauce should reduce and thicken slightly.
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9
Add the tomato wedges and sliced green onions. Stir and cook for another 3 minutes until the tomatoes have softened but still hold their shape.
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10
Season with more salt and a pinch of sugar to balance the heat, according to your taste.
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11
Turn off the heat. This is crucial: fold in the fresh lemon basil (kemangi) leaves last. The residual heat will wilt them perfectly while preserving their bright, citrusy aroma.
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12
Remove the lemongrass, pandan leaf, and lime leaves before serving. Transfer to a large bowl and serve immediately while steaming hot.
💡 Chef's Tips
Use bone-in chicken as the marrow adds a deep richness to the yellow gravy that boneless cuts lack. If you cannot find Kemangi, a mix of Thai basil and a squeeze of extra lime zest is a decent substitute. Toasting the candlenuts before blending is essential; it removes their raw bitterness and adds a nutty creaminess to the sauce. For a truly authentic 'Woku Belanga', keep the sauce slightly soupy; if you prefer 'Woku Daun', you would wrap it in banana leaves and grill it. Don't skimp on the fresh turmeric; the vibrant yellow color is the hallmark of a beautiful Woku.
🍽️ Serving Suggestions
Serve with a generous mound of steamed jasmine rice to soak up the aromatic broth. Pair with a side of 'Bakwan Jagung' (Indonesian corn fritters) for a crunchy texture contrast. Fresh cucumber slices or a simple 'Acar' (pickled vegetables) help cool down the palate from the chili heat. An ice-cold glass of 'Es Teh Manis' (Indonesian sweet iced tea) is the traditional beverage of choice. For a complete Manado feast, serve alongside 'Cakalang Fufu' (smoked skipjack tuna).