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- Sate Ayam Sapit - packed chicken sate/satay
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- Cah Pare Bawing Putih - fried cucumber with garlic
- Ayam Masak Kunyit - stir-fry of yellow chicken
- Tumis Sayur Aneka Jamur - spicy stir-fried mushrooms
- Tenggiri Masak Taoco - fried mackerel with taotjo / tauco
- Megono udang - steamed shrimp with jackfruit and snake beans
Paha Ayam Bakar Bawang - fried / roasted chicken
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Paha Ayam Bakar Bawang
fried / roasted chicken
Bahan-Bahan:
ingredients:
7 drumsticks / chicken thighs
1 tbsp asam water
1/2 tsp salt
400 ml of coconut milk
5 shallots
2 serai / sereh / lemongrass, white part
4 jeruk purut leaves
2 salam leaves
1 teaspoon salt
1/2 tsp pepper
2 tbsp palmsugar
2 tbsp oil
Haluskan:
bumbu:
6 cloves of garlic
4 kemiri nuts
1 tsp ketumbar
Cara membuat:
preparation:
Cut the shallots into thin slices. Pound or grind the ingredients for the bumbu into a paste. Rub the chicken with the asam water and salt and let it rest for 30 minutes. Heat the oil in a pan and fry the bumbu, the shallots, the serai, the jeruk purut and the salam for 4 minutes. Add the coconut milk and mix well. Then add the chicken, salt, pepper and palm sugar and cook the chicken until the sauce thickens. Roast the chicken over a charcoal fire until done and bask it with the sauce. 
fried / roasted chicken
Bahan-Bahan:
ingredients:
7 drumsticks / chicken thighs
1 tbsp asam water
1/2 tsp salt
400 ml of coconut milk
5 shallots
2 serai / sereh / lemongrass, white part
4 jeruk purut leaves
2 salam leaves
1 teaspoon salt
1/2 tsp pepper
2 tbsp palmsugar
2 tbsp oil
Haluskan:
bumbu:
6 cloves of garlic
4 kemiri nuts
1 tsp ketumbar
Cara membuat:
preparation:
Cut the shallots into thin slices. Pound or grind the ingredients for the bumbu into a paste. Rub the chicken with the asam water and salt and let it rest for 30 minutes. Heat the oil in a pan and fry the bumbu, the shallots, the serai, the jeruk purut and the salam for 4 minutes. Add the coconut milk and mix well. Then add the chicken, salt, pepper and palm sugar and cook the chicken until the sauce thickens. Roast the chicken over a charcoal fire until done and bask it with the sauce.
- Written by AsianCook
