
1. The free-range chicken / village stud tail 5 Choose chicken that weighs 6 - 6.5 ounces per tail The tail is divided into 4 pieces (2 breasts, 2 thighs) Cleaned and discarded skin.
2. Cinnamon 1 rod, divided into 3 parts.
3. lime leaves 10 sheets.
4. turmeric leaves 2 pieces.
5. Bay leaves 5 sheets.
6. Shallots 10 seeds, garlic and 2 seeds
7. Leaves 4 stalks lemongrass, mashed
8. Coconut milk of four coconuts.
9. The big red chilli minced 8 ounces.
10. Ginger rollers 7 ounces.
11. Laos minced 8 ounces.
12. Turmeric milled 2 ounces.
13. Pecan rollers 7 ounces.
14. 1 tablespoon minced cilantro.
15. The seasoning blend 1/2 tablespoon seasoning blend is made of: kapol, sensitive, nutmeg, cloves, anise, cumin, chili Java, kapol green game, cinnamon, coriander, pepper.
16. Acid Kendis 4 seeds.
How to cook:
1.Enter coconut milk and all of the above herbs inserted into the skillet, and stir until slightly thickened so evenly .
2. Lift the lime leaves, greetings, turmeric leaf, lemongrass, tamarind Kendis, cinnamon.
3. lemon grass and leaves finely sliced red onion and mixed into the cauldron and stirred.
4. Put the chicken pieces into the cauldron stirred over low heat about 10 minutes.
5. After the chicken is raised.
Burning chicken:
1. Prepare a charcoal fire burning.
2. Put the chicken on the grill and fanned.
3. After it is removed.
4. Add the herbs from the cauldron before, and then burned.
5. The chicken was burnt back and forth.
Padang typical grilled chicken ready to be served into the midst of your beloved family. This menu can also be served with fresh vegetables or fresh basil leaves more according to taste. Greetings from my success, good luck.
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