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Ayam Kuah Tongseng
stewed chicken in creamy sauce

1 chicken
1500 ml coconut milk
2 salam leaves
2 cm laos/galangal
1 sereh / lemongrass, white portion
300 grams of cabbage
6 spring onions
3 tomatoes
5 shallots
8 red rawits
5 tbsp kecap manis
2 tsp salt
1/2 tsp pepper
1 tsp palm sugar
2 tbsp oil

6 cloves of garlic
5 shallots
7 kemiri notes
3 cm kunyit
3 cm jahe
1 tsp ketumbar

Cara Membuat:
Cut the chicken into 12 pieces, the cabbage into slices, the tomatoes finely, the shallots in thin slices, the spring onions in pieces and the rawits in thin strips. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the coconut milk together with the bumbu, salam, sereh and laos and bring to the boil. Then set aside.
Heat in a pan the oil and fry the shallots and rawits for 3 minutes. Then add the cabbage and fry until soft. Then add the kecap and mix well. Add this to the coconut milk. Then add salt, pepper and palm sugar and bring to the boil. Add the chicken, spring onion and tomato and simmer slowly until done. Serve.
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