CHICKEN of "SUWIR PEDES"
Substance :
2 chicken chest, braise the ripeness, harsh suwir
350 ml of coconut mink jell from 1 coconut item
5 sheet of orange leaf
2 bar serai contuse
1 cm of alpine galanga contuse
2 leaf sheet greet
1 sdm irrigate the asem jawa
1 sdt salt and 1 / 2 sdt merica powder
4 sdm cooking oil
Attenuating :
10 red chilli fruit
10 shallot fang
5 garlic fang
1 sdm of sugar jwa, comb
2 cm koempheria galanga
1 matured sdt terasi
Way of making
1. Chicken after braised, suwir-suwir and cast aside
2. Heating cooking oil, tumis flavour attenuated till make fragrance including coconut mink, chicken suwir, orange leaf, serai, alpine galanga, greet the, sour water, salt and merica. Ripe till flavour run dry, lift
3. Present as rice complement wrap.
To : 8 people.
Substance :
2 chicken chest, braise the ripeness, harsh suwir
350 ml of coconut mink jell from 1 coconut item
5 sheet of orange leaf
2 bar serai contuse
1 cm of alpine galanga contuse
2 leaf sheet greet
1 sdm irrigate the asem jawa
1 sdt salt and 1 / 2 sdt merica powder
4 sdm cooking oil
Attenuating :
10 red chilli fruit
10 shallot fang
5 garlic fang
1 sdm of sugar jwa, comb
2 cm koempheria galanga
1 matured sdt terasi
 |
| CHICKEN of "SUWIR PEDES" |
Way of making
1. Chicken after braised, suwir-suwir and cast aside
2. Heating cooking oil, tumis flavour attenuated till make fragrance including coconut mink, chicken suwir, orange leaf, serai, alpine galanga, greet the, sour water, salt and merica. Ripe till flavour run dry, lift
3. Present as rice complement wrap.
To : 8 people.
0 Response to "CHICKEN of "SUWIR PEDES""
Post a Comment