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- Semur Dadar Teri Polong - Omelet with anchovy and peas in spicy sauce
- Semur Banjarmasin - beef liver in dark sauce with soun
- Tengkleng Klewer - Stew of lamb
- Lelawar Daging - spicy minced meat with coconut
- Kangkung Tumis Cabai Hijau Nan Sedap - kangkung with oyster mushrooms in green pepper sauce
- Cumi Sumbat Pedas - fried spicy seasoned and stuffed squid
- Terong Ebi Bumbu Balado - fried eggplant with ebi in a spicy red sauce
Ayam Kuning Pedas Kemangi - spicy yellow chicken with kemangi

Ayam Kuning Pedas Kemangi
spicy yellow chicken with kemangi
Bahan-Bahan:
ingredients:
1 chicken
1 lime, juice
5 jeruk purut leaves
3 salam leaf
3 serai / sereh / lemon good
1 bunch of kemangi
500 ml chicken stock, see recipe
1 tsp of salt
1 tbsp palm sugar
Haluskan:
bumbu:
5 cloves of garlic
4 shallots
4 cm kunyit
3 kemiri nuts
8 red rawits
4 cm jahe
Cara membuat:
preparation:
Cut the chicken into 10 pieces and rub it with the lime juice and let it rest for 15 minutes. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the oil and fry the bumbu for 5 minutes. Then add the chicken and fry until it changes color. Then add the stock, the jeruk purut, the salam and the serai and bring it to the boil while stirring. Then mix in the palm sugar and salt and continue cooking over low heat until the chicken is done and the sauce has thickened.
Then mix in the kemangi and serve.
spicy yellow chicken with kemangi
Bahan-Bahan:
ingredients:
1 chicken
1 lime, juice
5 jeruk purut leaves
3 salam leaf
3 serai / sereh / lemon good
1 bunch of kemangi
500 ml chicken stock, see recipe
1 tsp of salt
1 tbsp palm sugar
Haluskan:
bumbu:
5 cloves of garlic
4 shallots
4 cm kunyit
3 kemiri nuts
8 red rawits
4 cm jahe
Cara membuat:
preparation:
Cut the chicken into 10 pieces and rub it with the lime juice and let it rest for 15 minutes. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the oil and fry the bumbu for 5 minutes. Then add the chicken and fry until it changes color. Then add the stock, the jeruk purut, the salam and the serai and bring it to the boil while stirring. Then mix in the palm sugar and salt and continue cooking over low heat until the chicken is done and the sauce has thickened.
Then mix in the kemangi and serve.
- Written by AsianCook