Monday, February 21, 2011

Ayam Panggang Padang

Serves 4
* 400g chicken meat
* 1 Cinnamon stick* 3 cloves* 5 lime leaves* 1/2 turmeric leaf* 3 lemon grass* 3 tbs oil* 500ml thin coconut milk* 100ml thick coconut milk

Mix spice* 4 red chilies* 2 cloves garlic* 4 shallots* 1/2 tbs coriander seeds* 1/2 tsp cumin* 1/2 tsp pepper* 2cm ginger* 2cm galangal* 3cm fresh turmeric* 3 candlenuts

1Grind all the mix spice ingredients in the blender.
2Heat the oil, fry 1 with cinnamon stick, clove, lime leaf, turmeric leaf, and lemon grass until fragrant.
3Add chiken and cook until the meat is half cooked. Add thin coconut milk, slow down the heat, cook for another 1-2 minutes to reduce the sauce.
4Add thick coconut milk and cook to reduce the sauce, remove the chicken and allow to cool.
5Glaze the remained sauce on the surface of the chickens, broil in the oven until the meat become golden brown.

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