Indonesian Recipes Collection

Groceries:
1 whole free-range chicken, cut into 4 parts
1 bay leaves
2 kaffir lime leaves
1 liter of coconut water
1 tablespoon margarine, melted

Puree:
5 grains of red onion
3 cloves garlic
Nutmeg 2 eggs
1 tsp pepper granules
1 tsp coriander
¼ tsp cumin
½ tsp shrimp paste fried
1 teaspoon salt
1 tsp sugar

Cook:
1. Wash chicken thoroughly, drain.
2. Boil coconut milk with spices, lime leaves, and bay leaves.
3. Enter the chicken pieces. Cook over low heat until flavors mingle and chicken is tender. Remove the chicken. Cool.
4. Grilled over coals while basting liquid margarine and back and forth to dry and brown both sides. Lift. Serve warm with salad vegetables.


Serve with 4 peoples