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Nasu Kadundung - Stewed chicken from Mandar-Sulawesi
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Nasu Kadundung
Stewed chicken from Mandar-Sulawesi
Bahan-bahan:
Ingredients:
1 chicken
1 tsp salt
1 tsp lime juice
1 sereh / lemongrass
2 cm laos
2 twigs young kedongdong leaf
2 bunches of fiddleheads / Tête de violon (pakis)
1 sprig of celery
1500 ml of water
1/2 tsp palm sugar
1/2 tsp salt
3 tbsp oil
Haluskan:
Bumbu:
2 red rawits
3 shallots
5 cloves of garlic
Cara Membuat:
preparation:
Cut the chicken into 20 pieces and marinate with the salt and the lime juice for 30 minutes. Cut the pakis, kedongdong and celery coarsely. Pound or grind the ingredients for the bumbu to a paste.
Heat in a pan the oil and fry the bumbu, sereh and laos for 3 minutes. Then add the chicken and fry it until the meat changes colour. Add the water and bring to the boil. Then add the pakis, the kedongdong, the palm sugar and the salt and mix well. Add the celery and cook slowly until done.
Stewed chicken from Mandar-Sulawesi
Bahan-bahan:
Ingredients:
1 chicken
1 tsp salt
1 tsp lime juice
1 sereh / lemongrass
2 cm laos
2 twigs young kedongdong leaf
2 bunches of fiddleheads / Tête de violon (pakis)
1 sprig of celery
1500 ml of water
1/2 tsp palm sugar
1/2 tsp salt
3 tbsp oil
Haluskan:
Bumbu:
2 red rawits
3 shallots
5 cloves of garlic
Cara Membuat:
preparation:
Cut the chicken into 20 pieces and marinate with the salt and the lime juice for 30 minutes. Cut the pakis, kedongdong and celery coarsely. Pound or grind the ingredients for the bumbu to a paste.
Heat in a pan the oil and fry the bumbu, sereh and laos for 3 minutes. Then add the chicken and fry it until the meat changes colour. Add the water and bring to the boil. Then add the pakis, the kedongdong, the palm sugar and the salt and mix well. Add the celery and cook slowly until done.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
