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- Chicken wings with white pepper - 胡椒鸡翅
- Ayam Bumbu Bali - fried chicken in a spicy red sauce
- Opor Ayam Yogyakarta - in coconut milk braised chicken from Yogyakarta
- Labu Siam Tumis - Chayote in a spicy coconut milk sauce
- Kailan Tumis Udang - stir-fry of kailan with shrimp
- Gurame Kunyit Pedas - fish in spicy yellow sauce
- Cumi Masak Taosi - fried squid in black bean sauce
Ayam Bakar Bumbu Rujak - grilled in spicy coconut milk braised chicken
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Ayam Bakar Bumbu Rujak
grilled in spicy coconut milk braised chicken
Bahan-Bahan:
ingredients:
1 chicken (medium size)
1 lime, juice
4 jeruk purut leaves
1 serai / sereh / lemongrass
2 tbsp asam water
400 ml coconut milk (of 1/2 coconut)
3 tbsp oil
Haluskan:
bumbu:
7 shallots
5 cloves of garlic
10 red lomboks
3 kemiri nuts
1 tsp salt
Cara membuat:
preparation:
Cut the chicken into four pieces and rub it in with the lime juice. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu together with the jeruk purut and the serai for 5 minutes. Then add the chicken and mix well. Add the coconut milk and the asam water and cook until the moisture has nearly evaporated.
Remove the chicken from the pan and roast it over a charcoal fire until brown and baste it regularly with the remaining sauce. Serve
grilled in spicy coconut milk braised chicken
Bahan-Bahan:
ingredients:
1 chicken (medium size)
1 lime, juice
4 jeruk purut leaves
1 serai / sereh / lemongrass
2 tbsp asam water
400 ml coconut milk (of 1/2 coconut)
3 tbsp oil
Haluskan:
bumbu:
7 shallots
5 cloves of garlic
10 red lomboks
3 kemiri nuts
1 tsp salt
Cara membuat:
preparation:
Cut the chicken into four pieces and rub it in with the lime juice. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu together with the jeruk purut and the serai for 5 minutes. Then add the chicken and mix well. Add the coconut milk and the asam water and cook until the moisture has nearly evaporated.
Remove the chicken from the pan and roast it over a charcoal fire until brown and baste it regularly with the remaining sauce. Serve
- Written by AsianCook
