Lontong curry chicken endeess surendees
Material:
1 kg of small small cut chicken
1 orange juice squeeze the water
5 cm galangal digeprek
2 dried lemon grass
5 leaves of lime leaves bone leaves middle of it
3 bay leaves
Stirred aroma herbs
3 cm cinnamon
3 pcs cardamom
3 pcs of cloves
1 pcs deaf
Ground spices
5 red chilli seeds
7 pieces of red onion,
5 pieces of garlic
5 cm turmeric peeled skin
3 cm ginger
5 grains of fried pecan / roasted
1 tsp white pepper / 2 bks ladaku
1/2 teaspoon cumin
1 teaspoon cereals roasted
600 ml coconut milk
Pickled ingredients
2 carrots & cucumber discard the contents of a small diced middle
1/2 teaspoon salt
1 tablespoon gulpas
1/2 teaspoon vinegar
50 ml boiled water
Supplementary material
Lontong ready to use
Emping melinjo / crackers
Fried onions
Coriander celery
Soy sauce
2 ounces of fried soybeans before frying soaked used 15 minutes of warm water
5 boiled eggs split in half
Step
Clean the chopped chicken, smeared with lime juice, let stand 20 minutes, then wash, fried half-baked so as not to destroy the chicken, lift set aside
Stir-fry the aroma until fragrant, reduce the fire enter the fine spices, bay leaves, lime leaves, galangal, lemongrass, saute until fragrant and properly cooked
Enter the chicken meat, stir until the spice evenly, add water 2gelas starfruit, wait until boiling add coconut milk medium to medium heat, last add salt and gulpas stir well for a while, taste just taste sdh fit or not, if the gravy sdh thicken lift and serve
Suggestion of serving, cut lontong, add sauce, slices of boiled eggs, celery, fried onions, fried soy beans, and emping or crackers and lastly pickled and sweet soy sauce
How to make a pickle: prepare a glass container, ceramic do not use aluminum or stainless containers yes, mix salt, vinpas vinegar and water until dissolved, enter the ingredients stir well, ready and durable for several days if put in the refrigerator
