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Ayam Bakar Padang
roasted fragrant chicken from Padang

1 chicken
2 tbsp lime juice
1 tsp salt
2 serai / sereh / cintroen grass, white part
1 asam kandis
2 jeruk purut leaves
2 salam leaves
300 ml thin coconut milk (cair, of 1/2 coconut)
200 ml thick coconut milk (kental, of 1/2 coconut)
4 tbsp oil

9 shallots
5 cloves of garlic
5 kemiri nuts, roasted
5 red cabai keriting (curly cayenne pepper)
2 cm jahe
2 cm kunyit, roasted
1 tsp pepper
1 tsp salt

Cara membuat:
Cut the chicken into 8 pieces and rub it in with the lime juice and salt and leave it for at least 15 minutes. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu for 5 minutes. Then add the chicken, the serai, the asam kandis, the jeruk purut, the salam and the thin coconut milk and cook the chicken half-done while stirring. Then add the thick coconut milk while stirring and cook until the sauce has thickened.
Roast or fry the chicken over a charcoal fire until brown, done and fragrant.
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