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- Daging Masak Saus Tomat - fried beef in a tomato sauce
- Balado Kentang Teri Cabai Hijau - baked potatoes with anchovies and green pepper
- Rendang bebek poyah - spicy dry fried duck
- Nyuk Nyan Ayam - easy made fried meat balls (chicken)
- Telur Bumbu Bali - eggs in a spicy red sauce
- Tumis Bayam Ebi Terasi - fired spinach with died small shrimps
- Sambal Goreng Kembang - spicy fired cauliflower
Ayam Masak Habang - chicken fried in a apicy red sauce

Ayam Masak Habang
chicken fried in a apicy red sauce
Bahan-bahan:
ingredients:
1000 gr chicken
1 lime (juice)
2 salam leaves
2 cm cinnamon stick
2 cloves
240 ml water
4 tbsp oil
Haluskan:
bumbu:
3 cm jahe (ginger)
2 shallots
5 cloves garlic
15 dried lomboks
1/2 tsp palmsugar
1/2 tsp salt
1/2 tsp trasi (shrimp paste)
1 tsp asem (tamarind)
Cara membuat:
preparation/method:
Soak the lomboks in water or cook them slowly for 20 minutes. Slice the chicken into pieces. Pound or grind the ingredients for the bumbu fine into a paste. Rub the chicken in with the lemon juice and marinade it for 15 minutes.
Heat in a wok the oil and fry the bumbu for 3 minutes. Then add the salam, the cloves, the cinnamon. Then add the chicken and fry it for 5 minutes. Add the water and let it cook slowly until all liquids have evaporated. Then serve.
chicken fried in a apicy red sauce
Bahan-bahan:
ingredients:
1000 gr chicken
1 lime (juice)
2 salam leaves
2 cm cinnamon stick
2 cloves
240 ml water
4 tbsp oil
Haluskan:
bumbu:
3 cm jahe (ginger)
2 shallots
5 cloves garlic
15 dried lomboks
1/2 tsp palmsugar
1/2 tsp salt
1/2 tsp trasi (shrimp paste)
1 tsp asem (tamarind)
Cara membuat:
preparation/method:
Soak the lomboks in water or cook them slowly for 20 minutes. Slice the chicken into pieces. Pound or grind the ingredients for the bumbu fine into a paste. Rub the chicken in with the lemon juice and marinade it for 15 minutes.
Heat in a wok the oil and fry the bumbu for 3 minutes. Then add the salam, the cloves, the cinnamon. Then add the chicken and fry it for 5 minutes. Add the water and let it cook slowly until all liquids have evaporated. Then serve.
- Written by AsianCook