Semur Ceker (Sweet and Spicy Chicken Feet)

Hello Lovelies!

Guess what, guess what, guess what? I’m on TV 🤣 DAILY, I should mention. a TV channel approached me back in January, wanting to broadcast my cooking/baking, and I was like..whaaaaaa??? YES please 😍 So started yesterday, you can watch me on Shaw Spotlight TV channel, at 8.30 AM and 5 PM MST and PST Northeast BC region 😍😍😍😍

Funny is, I still have bazillion vlogs that I have not edited nor shared yet and those vlogs are messy as always. I guess I have to start making better professional looking vlogs then? I mean, all these times, I just wanted to share with what little time I have 😅😅😅😅

Anyhoo!

Today’s recipe is odd and may cause ewww to many. But to us, Asians, we just love them. Wait, wait, wait. Europeans like them as well 😁 It was a surprise to me when I lived in Germany and Hungary, to see Europeans devour chicken feet as well 😁

1.4 lbs chicken feet
1 thumb ginger
3 c water
1 tsbp chicken bouillon powder

6 garlic
1 med onion
3 candlenut (no subs)
1/4 c vegetable oil
3 daun salam (Indonesian bay leaf)
1/4 tsp galangal powder
1/2 tsp ground coriander
1 c water

Sweet soy sauce (kecap manis), to taste
8 dried chilies

Slice thinly ginger, and remove chicken feet nails. Once nails removed, wash chicken feet and boil with water and ginger, plus bouillon powder, until water is much lessen.

Turn onion, garlic, candlenut into a fine paste with the help of vegetable oil. Pour this paste into the pan.

Season with galangal powder, ground coriander, daun salam, and pour in another c of water.

Stir in sweet soy sauce and more bouillon powder, to flavor, if needed, then stir in dried chilies.

Cook until gravy thickens and lessen.

Serve with warm rice.

Print Recipe

Semur Ceker

Ingredients

• 1.4 lbs chicken feet
• 1 thumb ginger
• 3 c water
• 1 tsbp chicken bouillon powder
• 6 garlic
• 1 med onion
• 3 candlenut no subs
• 1/4 c vegetable oil
• 3 daun salam Indonesian bay leaf
• 1/4 tsp galangal powder
• 1/2 tsp ground coriander
• 1 c water
• Sweet soy sauce kecap manis, to taste
• 8 dried chilies

Instructions

• Slice thinly ginger, and remove chicken feet nails. Once nails removed, wash chicken feet and boil with water and ginger, plus bouillon powder, until water is much lessen.
• Turn onion, garlic, candlenut into a fine paste with the help of vegetable oil. Pour this paste into the pan.
• Season with galangal powder, ground coriander, daun salam, and pour in another c of water.
• Stir in sweet soy sauce and more bouillon powder, to flavor, if needed, then stir in dried chilies.
• Cook until gravy thickens and lessen.
• Serve with warm rice.

Video