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- Si Khrong Mu Thot - in pineapple juice marinated fried spareribs
- Sayur gili - sayur of pumpkin and spinach simmered in coconut milk
- Sayur Bayam Sarang Telur - stewed spinach with egg
- Cuciwis Tabur Telur - seasoned green cabbage with egg
- Squid Pad Ki Mao - spicy fried squid rings
- Sayur Labu Campur - spiced stewed chayote
- Perkedel Singkong - spiced cassava balls
Ayam Ungkep Jeruk - fragrant stewed chicken

Ayam Ungkep Jeruk
fragrant stewed chicken
Bahan-Bahan:
ingredients:
1 chicken
1 tsp lime juice
5 jeruk purut leaves
2 serai / sereh / lemongrass
1 salam leaf
1 tbsp kecap manis
1 tsp salt
1/2 tbsp palm sugar
500 ml coconut milk (of 1/2 coconut)
1 tbsp asam water
2 tbsp oil
Haluskan:
bumbu:
4 cloves of garlic
4 shallots
3 red cabai keriting (curly cayenne pepper)
1 red lombok
1 cm jahe
1 tsp ketumbar
Cara membuat:
preparation:
Cut the chicken into 12 pieces. Pound or grind the ingredients for the bumbu into a paste. Rub the chicken with the lime juice and leave it for 20 minutes. Cut the jeruk purut leaves into thin slices.
Heat the oil in a pan and fry the bumbu together with the jeruk purut. the serai and the salam for 4 minutes. Then add the chicken and fry until it changes color.
Then add the kecap, the salt, the palmsugar and the coconut milk and cook until done. Stir in the asam water and serve.
fragrant stewed chicken
Bahan-Bahan:
ingredients:
1 chicken
1 tsp lime juice
5 jeruk purut leaves
2 serai / sereh / lemongrass
1 salam leaf
1 tbsp kecap manis
1 tsp salt
1/2 tbsp palm sugar
500 ml coconut milk (of 1/2 coconut)
1 tbsp asam water
2 tbsp oil
Haluskan:
bumbu:
4 cloves of garlic
4 shallots
3 red cabai keriting (curly cayenne pepper)
1 red lombok
1 cm jahe
1 tsp ketumbar
Cara membuat:
preparation:
Cut the chicken into 12 pieces. Pound or grind the ingredients for the bumbu into a paste. Rub the chicken with the lime juice and leave it for 20 minutes. Cut the jeruk purut leaves into thin slices.
Heat the oil in a pan and fry the bumbu together with the jeruk purut. the serai and the salam for 4 minutes. Then add the chicken and fry until it changes color.
Then add the kecap, the salt, the palmsugar and the coconut milk and cook until done. Stir in the asam water and serve.
- Written by AsianCook