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- Bobor Bayam Labu Kuning - stewed spinach with pumpkin
- Nasi Ambang - cooked rice wiht pandan leaves
- Juhi Tabur Kelapa - dry fried seasoned cuttlefish
- Penyet Tempe Sambal Terasi - fried spiced tempe with sambal
- Semur Daging Sapi Empuk - stew of seasoned beef
- Semur Ikan Nila Jagung - Tilapia with corn in sauce
- Goru Belanga - beef stew from the Moluccas
Ayam Tuturaga - fragant chicken curry dish

Ayam Tuturaga
fragant chicken curry dish
Bahan-bahan:
ingredients:
1000 gr chicken
1/2 tsp salt
3 tbsp lime juice
5 tbsp oil
2 pandan leaves
2 sereh (lemongrass)
5 jeruk purut / kaffir lime leaves
2 jinten (cumin) leaves
2 eegs
250 ml water
5 sprigs chives
1 tsp palmsugar
Haluskan:
bumbu:
9 red rawits
6 cloves garlic
9 shallots
5 cm jahe (ginger)
5 cm kunyit (turmeric)
8 kemiri (candlenuts)
1 tsp salt
Cara membuat;
preperation/method:
Pound or grind the ingredients for the bumbu into a paste. Cut the chicken into pieces, the pandan leaves and the chives in pieces, the sereh fine and chop the jinten leaves coarse. Rub the chicken with 1 tbsp lime juice and the salt and let it 20 minutes rest.
Heat in a wok the oil and fry the bumbu, the sereh, the pandan, the jeruk purut and the jinten leaves for 3 minutes. Add the chicken and fry these half done. Beat the eggs lightly and add them. Add the water and let it simmer slowly until the chicken is done and the sauce has thickened. Mix in the lime juice, the palmsugar and the chives and serve.
fragant chicken curry dish
Bahan-bahan:
ingredients:
1000 gr chicken
1/2 tsp salt
3 tbsp lime juice
5 tbsp oil
2 pandan leaves
2 sereh (lemongrass)
5 jeruk purut / kaffir lime leaves
2 jinten (cumin) leaves
2 eegs
250 ml water
5 sprigs chives
1 tsp palmsugar
Haluskan:
bumbu:
9 red rawits
6 cloves garlic
9 shallots
5 cm jahe (ginger)
5 cm kunyit (turmeric)
8 kemiri (candlenuts)
1 tsp salt
Cara membuat;
preperation/method:
Pound or grind the ingredients for the bumbu into a paste. Cut the chicken into pieces, the pandan leaves and the chives in pieces, the sereh fine and chop the jinten leaves coarse. Rub the chicken with 1 tbsp lime juice and the salt and let it 20 minutes rest.
Heat in a wok the oil and fry the bumbu, the sereh, the pandan, the jeruk purut and the jinten leaves for 3 minutes. Add the chicken and fry these half done. Beat the eggs lightly and add them. Add the water and let it simmer slowly until the chicken is done and the sauce has thickened. Mix in the lime juice, the palmsugar and the chives and serve.
- Written by AsianCook