Ayam Merah Bacem
red roasted chicken

1 chicken
2 tsp angkak / red rice yeast
400 ml of coconut water
2 salam leaves
2 cm laos
1 tsp salt
1 tbsp palm sugar
2 tsp asemwater
hot water
5 shallots
4 teas garlic
1 tsp ketumbar
Cara membuat:
Soak the angkak in hot water, let it drain and pound it fine. Cut the chicken into 10 pieces and pound or grind the ingredients for the bumbu fine into a paste.
Heat in a pan the coconut water together with the chicken, the angkak, the salam, the laos, salt, palm sugar and the paste and bring to a boil. Cook the chicken nearly done and mix in the asemwater and let it cool off.
Roast the chicken over a charcoal fire until done and coat/sprinkle the chicken with the sauce frequently.

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