INGREDIENT
• 1 chicken, cut into 8 parts
• 3 lime leaves, remove the bones
• 2 lemongrass stalks, bruised
• 2 tbsp tamarind water
• 2 cm galangal, bruised
• 2 cm ginger, crushed
• 1 liter thick coconut milk
• 5 cloves of garlic, finely chopped
• 1.5 tsp grams
• 1 tbsp sugar
• 0.5 tsp ground pepper
• Cooking oil for sauteing and frying
ground spices =
• 3 cm turmeric
• 2 cm ginger
• 15 pieces of red chili
• 8 shallots
• 4 cloves garlic
• 1 tsp whole pepper
• 2.5 tsp coriander
HOW TO MAKE
• Fry the chicken until golden brown. Remove and set aside.
• Saute garlic until fragrant. Enter the ground spices, lime leaves, lemon grass, galangal, ginger, and tamarind water, stir until smooth.
• Pour thick coconut milk, cook while stirring for 20 minutes. Add fried chicken.
• Add salt, sugar, and ground pepper, stir until smooth. Cook over medium heat until coconut milk is dry and oily. Lift and serve.
• If you want to store it, cool it first and then put it in an airtight container. Store in the refrigerator to make it last longer.
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