Tongseng is a rich, flavorful Indonesian stew that has seen a surge in popularity, especially the chicken version (Tongseng Ayam), due to its comforting mix of spices and its quick preparation compared to its traditional goat or beef counterparts. It’s a mix between a curry and a stew, characterized by its thick, savory broth and the generous addition of sliced cabbage and sweet soy sauce (kecap manis).

This dish is a hearty, deeply flavored weeknight meal that appeals to a broad audience.

The Charm of Tongseng Ayam

1. Balanced Flavor: Tongseng perfectly marries the intense aroma of Indonesian spices (like coriander, turmeric, and ginger) with the sweet caramel notes of kecap manis.
2. Vegetable Richness: The addition of quick-cooking vegetables, particularly cabbage and tomato, balances the richness of the coconut milk broth, giving it a fresh, slightly crunchy texture.
3. Ideal Comfort Food: It’s warm, aromatic, and deeply satisfying, making it a perfect meal for rainy weather or simply when craving a home-cooked Indonesian dish.

Recipe: Tongseng Ayam (Spicy Sweet Chicken Stew)

This recipe is quick and uses easily accessible ingredients.

Ingredients:

• 500g chicken (cut into pieces or strips)
• 1/2 head of cabbage, coarsely sliced
• 1 tomato, cut into wedges
• 2 tbsp sweet soy sauce (kecap manis)
• 200 ml coconut milk (medium thickness)
• 500 ml chicken broth or water
• 1 tbsp oil

Bumbu Halus (Spice Paste):

• 5 shallots
• 3 cloves garlic
• 1 thumb-sized piece of turmeric
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 5 red bird’s eye chilies (optional)

Aromatic Spices (Whole):

• 1 bay leaf
• 1 stalk lemongrass, bruised
• 1 thumb-sized piece of galangal, bruised

Instructions:

1. Prepare the Spice Paste: Grind or blend all the Bumbu Halus ingredients until smooth.
2. Sauté: Heat the oil in a pan. Sauté the spice paste, bay leaf, lemongrass, and galangal until fragrant.
3. Cook the Chicken: Add the chicken pieces. Cook until the chicken changes color and is coated with the spices.
4. Simmer the Broth: Pour in the chicken broth/water and bring to a simmer. Add the sweet soy sauce (kecap manis).
5. Add Coconut Milk: Pour in the coconut milk. Stir gently to prevent the milk from splitting. Season with salt and pepper. Let it simmer for 10 minutes until the chicken is tender.
6. Finish with Vegetables: Just before serving, add the sliced cabbage and tomato wedges. Cook only for 1–2 minutes; the vegetables should remain slightly crisp.
7. Serve: Ladle the Tongseng Ayam into bowls, ensuring a good portion of the savory broth and vegetables. Garnish with chopped scallions and fried shallots.