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- Telur Masak Belacan - fried eggs with shrimp paste
- Tumis Bokcoy Hati Ayam - stir-fry of bokcoy with chicken livers
- Pepes Udang Lokio - Spicy shrimps with chives
- Kalio Hati 2 - liver in a spicy coconutmilk sauce
- Tempe Penyet - Fried tempé with spicy tomato salsa
- Gulai Gejlok - pumpkin stewed in spicy coconut milk
- Opor Tahu Telor Daging - pork with tofu in spicy sauce
Ayam Bakar Bumbu Rujak - grilled in spicy coconut milk braised chicken

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