Gecok｜West Nusa Tenggara

Part 11/38 in a series exploring one dish from each province of Indonesia.

Text.

Adapted from here.

☒ UNTESTED

Ingredients

Main stuff

• 300 g chicken, diced
• 100 ml thick coconut milk
• 50 g grated coconut
• 2 tbsp cooking oil
• 50 ml water
• Chicken powder
• 2 tbsp roasted black sesame seed puree
• 3 tbsp roasted black sesame seeds
• 3 lime leaves, thinly sliced

Spices to blend

• 3 cloves garlic
• 9 Indonesian onions (3 shallots)
• 4 candlenuts
• 3 cm galangal
• 1 tsp shrimp paste
• ½ tsp ground white pepper
• Salt to taste

Sambal

• 7 red bird’s eye chilies, finely chopped
• 1 stalk of lemongrass, thinly slice the white part
• 3 belimbing wuluh, thinly sliced
• 3 lime leaves, thinly sliced
• Salt to taste
• 1 tsp lime juice
• 1 tbsp cooking oil

To serve

• 3 tbsp crispy fried onions

Prep

Blend up the blended bits.

Make the sambal: mix everything in a bowl except the oil, heat the oil up in a pan, then add it and mix well.

Cooking

Sauté blended bits until fragrant.

Add water and coconut, reduce a little.

Add coconut milk, chicken, chicken powder, sesame, and lime leaves. Mix well, cook until the liquid has completely reduced.

Sprinkle with crispy fried onions and serve with the sambal.