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- Gai Pad Med Mamuang Himaphan - thin sliced fried chicken with cashew nuts
- Ayam Goreng Bumbu Kemiri dan Serai -fried chicken thighs with candlenuts and lemongrass
- Kuluban Jepara - pickled vegetables and fruits from Jepara
- Bubuh Sumsum - Porridge of rice flour
- Cumi Tumis Pedas - fried spicy calamari
- Sate daging manis ketumbar - satay beef with ketumbar
- Palai Bada - whitebait with herbs grilled in banana leaf
Gai Ta Krai - chicken with lemongrass
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Gai Ta Krai
chicken with lemongrass
Ingredients:
500 gr chickenbreast
4 sereh / lemongrass, crushed
5 cloves garlic
3 tbsp fishsauce (nam pla)
2 eetl palmsugar
3 sprigs green peppercorns
2 red lomboks (large chilies)
5 tbsp oil
Preperation/method:
Cut the meat into cubes and the garlic fine. Slice the lomboks into thin strips. Mix the chicken with the sereh, the garlic, the fishsauce, the palmsugar and the peppercorns and let it rest for 1 hour. Heat in a wok the oil and fry the chicken until all fluid have evaporated. Garnish is with the lomboks and serve. 
chicken with lemongrass
Ingredients:
500 gr chickenbreast
4 sereh / lemongrass, crushed
5 cloves garlic
3 tbsp fishsauce (nam pla)
2 eetl palmsugar
3 sprigs green peppercorns
2 red lomboks (large chilies)
5 tbsp oil
Preperation/method:
Cut the meat into cubes and the garlic fine. Slice the lomboks into thin strips. Mix the chicken with the sereh, the garlic, the fishsauce, the palmsugar and the peppercorns and let it rest for 1 hour. Heat in a wok the oil and fry the chicken until all fluid have evaporated. Garnish is with the lomboks and serve.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
