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- Daging Masak Bali - spicy fried strips of beef
- Udang Sambal Serai - spicy stewed shrimp/prawns with serai
- Panang Muh
- Rendang Basah Nangka - rendang of nangka in a creamy sauce
- Ayam Goreng Padang - fried chicken from Padang
- Sambal Goreng Buncis - beans in a spicy creamy sauce
- Sup Ikan Nila - fish soup with tilapia
Gang Garee Gai
User Rating: 5 / 5
Gang Garee Gai
matsaman chicken curry
Ingredients:
500 gr chicken legs
300 ml thin coconut milk
400 ml water
4 potatoes
5 tbsp Nam pla (fish sauce)
2 tbsp yellow curry paste (see recipe)
1 tbsp salt
100 gr palmsugar
Garnish:
coriander leaves
Preperation/method:
Clean the chicken legs. Cut the potatoes in 4-5 cm cubes. Heat in a wok the coconut milk. Mix in the curry paste and bring it to boil. Add the chicken leggs followed by the water, the sugar, the salt and the nam pla. Cook it slowly for 30 minutes. Then add the potatoes and let it simmer for 30 minutes. Garnish it with shreddes coriander leaves. 
matsaman chicken curry
Ingredients:
500 gr chicken legs
300 ml thin coconut milk
400 ml water
4 potatoes
5 tbsp Nam pla (fish sauce)
2 tbsp yellow curry paste (see recipe)
1 tbsp salt
100 gr palmsugar
Garnish:
coriander leaves
Preperation/method:
Clean the chicken legs. Cut the potatoes in 4-5 cm cubes. Heat in a wok the coconut milk. Mix in the curry paste and bring it to boil. Add the chicken leggs followed by the water, the sugar, the salt and the nam pla. Cook it slowly for 30 minutes. Then add the potatoes and let it simmer for 30 minutes. Garnish it with shreddes coriander leaves.
- Written by AsianCook
