Ayam Santan Merah
stewed chicken in dark sauce

6 chicken livers
6 gizzards
200 gr chicken intestines
1500 ml santen encer (thin coconut milk, from 1 coconut)
5 jeruk purut leaves
2 kunyit leaves
2 serai / sereh / lemongrass
2 asam kandis
2 tsp ketumbar
2 tsp of salt
2 tsp palm sugar
200 gr grated coconut, toasted

2 cm kunyit, toasted
7 red cabai keriting (curly cayenne pepper)
3 red lomboks
8 shallots
4 cloves of garlic
2 cm jahe
3 cm lengkuas / galangal

Cara membuat:
Pound or grind the ingredients for the bumbu fine into a paste. Tie 1 chicken liver and 1 gizzard together with some intestine, repeat.
Heat the coconut milk together with the bumbu, the jeruk purut, the kunyit leaf, the serai and the asam kandis in a pan and bring to the boil.
Then add the chicken, the salt and the palm sugar and bring it to the boil over low heat. Then add the grated coconut and cook it further until the sauce has thickened.

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