resepmaknyus
Groceries:
3 tablespoons vegetable oil
2 bay leaves
1 stalk lemongrass, crushed
1 tsp Java tamarind
A tail of a young free-range chicken, cut into 4 parts
500 ml coconut milk from 1 grated coconut
Puree:
6 eggs onion
4 cloves garlic
5 grains hazelnut
1 tablespoon coriander, toasted
1 tsp pepper granules
1 cm turmeric
1 cm galangal
1 cm ginger
20 g sugar Java
2 tsp salt
Directions:
1. Heat oil and sauté ground spices until fragrant.
2. Add the bay leaf, and lemongrass. Stir well.
3. Enter the chicken pieces, stirring until stiff.
4. Pour the coconut milk, stir until boiling.
5. Reduce heat. Cook until sauce is thick and greasy chicken meat is tender.
6. Remove the chicken and drain.
7. Grilled over coals while basting with remaining seasoning until lightly browned and chicken
dry. Remove and serve warm.
For 6 people
Lihat Peta Lebih Besar
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