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Ampela Ayam Peteh
chicken stomachs with peteh

150 gr. chicken stomachs
250 gr. prawns
1 green and red lombok
6 red onions
5 peteh beans (stink beans)
3 cloves of garlic
2 tbsp chives
440 ml coconut milk
1 tsp jahe
2 salam leaves
lime juice

Cara membuat:
Deseed the chilies and slices them into thin rings. Slice the shallots, the garlic and the peteh fine and the chicken stomachs coarse. Sprinkle some lime juice over the stomachs. Heat some oil in a wok and fry the shallots, the garlic, the  jah and salam leaves for 3 minutes.
Then add the chicken stomachs and the prawns and fry it until the prawns change color. Add the petehbonen, the chilies, the palmsugar and the coconut milk. Simmer further until tender. Garnish with chopped chives

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