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- See Yao Gai - 豉 油 鸡 - chicken stewed in soy sauce
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- Tumis Kerang Darah Petis - Mussels / cockles is a spicy sauce
- Manuk Masak bahandang - chicken with leeks in coconut milk
- Asem-Asem Babat - stewed rumen in fresh sauce
- Kwetiau Goreng Sayuran - fried rice noodle with vegetables
Ayam Pekalongan - chicken dish from Central Java
User Rating: 5 / 5
Ayam Pekalongan
chicken dish from Central Java
Bahan-bahan:
ingredients:
1200 gr chicken
water
6 shallots or 1 onion
3 cloves garlic
2 cm laos (galangal)
1 red lombok
1/2 tsp trasi (shrimp paste)
1 tsp asem/tamarinde + 3 tbsp water
125 ml santen asli (thick coconut milk)
2 tsp salt
2 tbsp oil
Taburan:
garnish:
1 red lombok
Cara membuat:
preperation/method:
Heat in a pan the water with the chicken and cook it slowly until the chicken is nearly done. Remove the chicken, let in drain and cut the meat from the chicken into pieces. Pound or grind the laos into a paste and slice the shallots and the garlic fine and halve the lombok. Heat in a wok the oil and fry the shallots and the garlic for 2 minutes. Add the laos and the lombok followed by the chicken, the trasi and the salt. Fry the chicken nearly dry. Add the asemwater and the santen and let it simmer slowly until nearly all the liquid has been absorbed or evaporated. Slic the lombok into thin strips and garnish the dish with it. 
chicken dish from Central Java
Bahan-bahan:
ingredients:
1200 gr chicken
water
6 shallots or 1 onion
3 cloves garlic
2 cm laos (galangal)
1 red lombok
1/2 tsp trasi (shrimp paste)
1 tsp asem/tamarinde + 3 tbsp water
125 ml santen asli (thick coconut milk)
2 tsp salt
2 tbsp oil
Taburan:
garnish:
1 red lombok
Cara membuat:
preperation/method:
Heat in a pan the water with the chicken and cook it slowly until the chicken is nearly done. Remove the chicken, let in drain and cut the meat from the chicken into pieces. Pound or grind the laos into a paste and slice the shallots and the garlic fine and halve the lombok. Heat in a wok the oil and fry the shallots and the garlic for 2 minutes. Add the laos and the lombok followed by the chicken, the trasi and the salt. Fry the chicken nearly dry. Add the asemwater and the santen and let it simmer slowly until nearly all the liquid has been absorbed or evaporated. Slic the lombok into thin strips and garnish the dish with it.
- Written by AsianCook
