- 1,5 Litre coconut milk from 2 grated coconuts
- 5 stalk lemongrass, take the whites, crushed
- 3 pieces of turmeric leaf
- 8 sheets of orange leaves
- 4 cm galangal, smashed
- 6 slices (from 1,5 tail) free-range chicken, shelled
- 1 tablespoon vinegar cookinnng
Seasonings, puree :
- 175 g red peppers
- 20 red onions
- 10 cloves garlic
- 8 cm ginger
- 8 cm turmeric
- 50 g pecan
- 3 tsp salt
- 0,5 tbsp sugar
Method :
- Cook the coconut milk with spices, lemongrass, turmeric leaf, kaffir lime leaves and galangal, jerang over medium heat while stir until half cooked.
- Add chicken and cook until chicken is tender and cooked. Drain the chicken, set aside.
- Cook until slightly thick sauce. Add vinegar and stir well. Lift.
- Put back the chicken into the sauce, mix well.
- Ready to Serve.
Source : Resep Masakan Sehat
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