Ayam Pangang Menada
hot and spicy chicken

1 chicken
1 lime
3 tbsp oil
1 sereh (lemongrass)
3 salam leaves (thai basil)
2 pandan leaves
4 tsp kecap manis (sweet soy sauce)
4 tomatoes
250 ml of water
2 tsp salt

5 red lomboks (large chilies)
11 shallots
5 cm jahe (ginger)
3 cloves of garlic

Cara membuat:
Cut the chicken into pieces and rub it in with the lime. Peel the tomatoes and cut into pieces. Pound or grind the ingredients for the bumbu into a paste. Heat in a wok the oil and fry the bumbu for 3 minutes. Then add the sereh, the salam, the pandan, the kecap and the tomatoes and fry it for another 5 minutes. Then add the water, the salt and the chicken and let it simmer another 25 minutes until the chicken is tender and the liquid has evaporated. Roast the chicken until golden brown and crisp over a charcoal fire.

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