Source : The best of Indonesian Cooking by Yasa Boga.
Ingredient:
1 chicken, cut into small pieces
1 tsp salt
1-2 tbsp lime juice
3 tbsp oil
1/2 turmeric leaf, finely sliced
1 pandanus leaf, finely sliced
3 kaffir lime leaves, finely sliced
2 stalks lemon grass, bruised
4 green chillies, coarsely sliced
2 spring onions, cut into 2 cm pieces
25 grams basil leaves
Spices (ground)
7 red chillies
2 tsps turmeric
2 tsps ginger
7 shallots
3 gloves garlic
2 chopped tomatoes
1 tbsp salt
Method:
1. Rub chicken with 1 tsp salt and lime juice, and let it stand for 10 minutes.
2. Heat oil and saute the ground spices until fragnant. Add the chicken, turmeric leaf, pandanus leaf, kaffir leaves and lemon grass. Fry for a few minutes before adding enough water to cover the chicken. Bring to the boil.
3. Simmer until the chicken is tender, then add green chillies, spring onions and basil leaves. Cook until the gravy thickens.
1 chicken, cut into small pieces
1 tsp salt
1-2 tbsp lime juice
3 tbsp oil
1/2 turmeric leaf, finely sliced
1 pandanus leaf, finely sliced
3 kaffir lime leaves, finely sliced
2 stalks lemon grass, bruised
4 green chillies, coarsely sliced
2 spring onions, cut into 2 cm pieces
25 grams basil leaves
Spices (ground)
7 red chillies
2 tsps turmeric
2 tsps ginger
7 shallots
3 gloves garlic
2 chopped tomatoes
1 tbsp salt
Method:
1. Rub chicken with 1 tsp salt and lime juice, and let it stand for 10 minutes.
2. Heat oil and saute the ground spices until fragnant. Add the chicken, turmeric leaf, pandanus leaf, kaffir leaves and lemon grass. Fry for a few minutes before adding enough water to cover the chicken. Bring to the boil.
3. Simmer until the chicken is tender, then add green chillies, spring onions and basil leaves. Cook until the gravy thickens.
from: vania website
