Ingredients:
1 chicken (900 gr)
2 lemongrass
6 jkaffir lime leaves
1 kunyit leave
375 ml thick coconut milk
Finely Pounded Spices:
1 tbsp black peppercorns
4 cm galangal
2 cm Turmeric
3 cm ginger
4 shallots
3 cloves garlic
1 tsp salt
How To:
1. Pound or grind the ingredients for the bumbu into a paste.
2. Slice the chicken open and flatten it. Heat in a wok the santen and stir in the bumbu and let it simmer for 3 minutes.
3. Then add the chicken, the jerut purut, de sereh and the kunyit leave and let it cook slowly for 3 minutes.
4. Remove the chicken and roast/grill it slowly for 15 minutes above a charcoalfire until golden brown and done.
5. Sprinkle the chicken during grilling with the sauce.
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