in bananleaf steamed spicy chicken
6 jeruk purut / kaffir lime leaves
1 sereh (lemongrass)
8 kemangi leaves (sweet basil)
4 red lomboks
1 lime (juice)
biteng (small wooden sticks)
Pound or grind the ingredients for the bumbu fine into a paste. Halve the sereh and slice the lomboks into small strips. Rub the chicken with the lime juice and let it marinade for 20 minutes. Rub the chicken with the bumbu and divide it over 2 pieces of bananaleaves. Put on each piece of bananaleaf 3 jeruk purut, 1/2 sereh, 4 kemangi leaves and 2 red rawits. Fold the bananeleaves and close it with the biteng. Steam the packages for 45 minutes until the chicken is cooked.