Chicken Rendang
Material:
1 ½ pounds of chicken, not too young
12 cups coconut milk from coconuts 3
2 seed kandis acid
1 stick lemongrass, crushed
1 turmeric leaf sheet
2 kaffir lime leaves
Salt to taste
Refined:
1 ounce red pepper
15 pieces red onion
6 cloves garlic
5 candlenut
2 cm ginger
3 cm laos (which it does not need to be mashed, just in keprak only)
Method:
~ Chicken cut into pieces. Except for the back, other parts
should be wound around with cotton in order not be separated meat
when cooked.
~ In the pan: boil coconut milk with spices mashed-leaf plus
kandis leaves and tamarind.
~ Stir until thickened to santannya not broken. When it began
inputs of oil out pieces of chicken.
~ Stir and continue cooking over medium heat. If you want to be discolored, lower
fire.
2. Banak curry (Brain)
Material:
A piece of cow or buffalo brain
10 leaves mangkokan (footprint closet)
1 stalk lemongrass
1 turmeric leaf sheet
Two pieces of acid kandis
2 kaffir lime leaves
750 cc coconut milk from a coconut
Refined:
15 curly red chilies
12 spring onions
3 cm turmeric
2 cm ginger
2 cm galangal
Method:
~ Rajang mangkokan leaves smooth, then knead
with 1 tablespoon salt. Leave it for minutes, then wash out,
drain.
~ Boil water, put the brain into it for 5 minutes,
and lift. Dispose of the epidermis and blood veins.
After the clean-cut into dice.
~ Combine the coconut milk with spices, cook until
boil while stirring occasionally.
~ Enter mangkokan leaves. Allow a minute until the leaves
wilt, a new brain input. Once again boiling coconut milk
newly appointed and serving.
3. Goulash Tunjang
Materials:
1 fruit foot cow / buffalo
4 cups coconut milk from a coconut
1 turmeric leaf sheet
2 kaffir lime leaves lmbar
Two sour fruit kandis
1 stalk lemongrass
Refined:
1 ounce red pepper
10 pieces red onion
5 cloves garlic
6 candlenut
1 cm turmeric
2 cm galangal
salt to taste
Method:
~ Clean cow leg, cut into pieces, and simmer until tender.
~ Remove the bones and cut into pieces such kikil.
~ Boil coconut milk with other spices, input
kikil pieces and cook until milk thickens and
out of oil.
4. Curried Tuna Fish briny
Ingredients:
I kg swordfish
2 pieces of orange juice, water grab
750 cc coconut milk from 1 ½ coconut
10 red chilies, halved, seeded
8 pieces red onion, thinly sliced
3 cloves garlic, sliced
2 stalks lemongrass, crushed
2 bay leaves
2 kaffir lime leaves
10 star fruit vegetables (can be replaced with green tomatoes)
30 basil leaves (can be replaced with basil leaves)
Refined:
2 cm ginger
3 cm turmeric
2 cm galangal (just dimemarkan)
Salt to taste
How to Make:
~ Siangi fish, and then cut according to taste. Marinate with
lime juice and salt, set aside temporarily.
~ In a saucepan, except the leatherback vegetables and sweet basil leaves, mix
together all the spices, cook until boiling coconut milk (do not forget
flip-flops that do not break the coconut milk)
~ Enter the pieces of fish and vegetables star fruit. Wait until the boiling
Again, the new input basil leaves.
~ Reduce heat, and cook until slightly oily santannya, lift.
5. Curried Asplenium (fern)
Ingredients:
½ kg young frond sudh weeded
750 cc of liquid milk from coconuts 2 ½
200 gr shrimp, peeled
1 stalk lemongrass, crushed
2 cm galangal, smashed
Three fruit acids kandis
30 basil leaves or basil leaves
Refined:
1 ounce red pepper
10 pieces red onion
3 cloves garlic
2 cm turmeric
2 cm ginger
salt to taste
Method:
~ Wash fern that has been weeded and drain.
~ Boil coconut milk with all of the following seasoning shrimp,
coconut milk and stir so that is not broken.
~ Enter the fern leaves, wait a boil once again, the input
thick coconut milk. Continue to cook until the coconut oily, lift.
Note: Shrimp can also be replaced with salted fish or anchovy jambal.
