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Ayam kemangi bumbu kuning
fragrant yellow chicken

1 whole chicken
1 tsp lemon juice
1 sereh / lemnongrass, bruised
4 jeruk purut / kaffir lime leaves
300 ml coconut milk prepared from half a coconut
2 1/2 tsp salt
1 tsp sugar
1 bunch Kemangi
2 tbsp oil
7 shallots
5 cloves of garlic
4 kemiri nuts, roasted
3 cm jahe
3 cm kunyit, roasted
Cara membuat:
Cut the chicken into 12 pieces and rub it in with the lemon juice and leave it for 15 minutes. Remove the veins from the jeruk purut leaves. Pick the leaves from the kemangi twigs. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a wok / wadjan the oil and fry the bumbu along with lemongrass and jeruk purut for 5 minutes. Add the chicken and cook for 5 minutes. Then add the santen with the salt and sugar and simmer gently until tender. Mix in the Kemangi and serve.
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