Material:
1 whole chicken, split back, crushed
2 stalk lemongrass
2 bay leaves
2 cm galangal
2 tsp tamarind acid
2 bay leaves orange
400 ml coconut milk
3 tablespoons cooking oil
banana leaf, to the base when boiling chicken
Blend:
6 pcs red chilli
6 pcs red onion
4 cloves garlic
2 cm ginger
2 cm turmeric
1 tsp coriander
1 teaspoon salt
Directions:
1. Heat oil and sauté ground spices, lemon grass, lime leaves, galangal, and bay leaves until fragrant.
2. Add chicken and cook until the meat changes colour.
3. Add coconut milk and cook until the coconut milk soak into the chicken. Cook until milk dries up.
4. Grilled chicken over coals, basting occasionally with seasoning until golden brown chicken.
For 6 People
