search
last read
- Gai Pad Khiaowan
- Tongseng kikil - braised ribs in a spicy fragrant sauce
- Ayam Cabai Kering - fried chicken with pepper sauce
- Nasi goreng daun jeruk - fried rice with chicken and jeruk purut
- Ayam Goreng Lengkuas - fried dried stewed spiced chicken
- Rendang bebek poyah - spicy dry fried duck
- Empal Suwir - fried shredded beef
Gulai Ayam Rebung - chicken/fowl curry with bambushoots
User Rating: 5 / 5
Gulai Ayam Rebung
chicken/fowl curry with bambushoots
Bahan-bahan:
ingredients:
1500 gr chicken/fowl
440 gr bambushoots
5 shallots
1 1/2 tbsp ketumbar (coriander)
1 tsp trasi (shrimp paste)
3 cm laos (galangal)
3 red rawits
2 tsp salt
450 ml santen cair (thin coconut milk)
250 ml santen asli (thick coconut milk)
4 tbsp oil
Cara membuat:
preperation/method:
Slice the chicken/fowl into pieces and the bambu into thin strips/ Slice the shallots fine. Pound or grind the laos and the rawits fine into a paste. Heat in a wok the oil and fry the shallots golden brown. Add the ketumbar, the laos, the rawits, the trasi and the salt and fry it golden brown. Add the chicken and stir it well. Then add the sante cair and let it simmer for 25 minutes. Add the santen asli and let it simmer until the oil appears. Then serve. 
chicken/fowl curry with bambushoots
Bahan-bahan:
ingredients:
1500 gr chicken/fowl
440 gr bambushoots
5 shallots
1 1/2 tbsp ketumbar (coriander)
1 tsp trasi (shrimp paste)
3 cm laos (galangal)
3 red rawits
2 tsp salt
450 ml santen cair (thin coconut milk)
250 ml santen asli (thick coconut milk)
4 tbsp oil
Cara membuat:
preperation/method:
Slice the chicken/fowl into pieces and the bambu into thin strips/ Slice the shallots fine. Pound or grind the laos and the rawits fine into a paste. Heat in a wok the oil and fry the shallots golden brown. Add the ketumbar, the laos, the rawits, the trasi and the salt and fry it golden brown. Add the chicken and stir it well. Then add the sante cair and let it simmer for 25 minutes. Add the santen asli and let it simmer until the oil appears. Then serve.
- Written by AsianCook
