SUBSTANCE :
1 intact chicken tail
2 sdm of orangeade nipis and 1 sdt salt
2 bar of onion leaf and 2 celery bar
3 sheet of orange leaf
2 leaf sheet greet
2 bar serai, contusing
2 cm ginger, contusing
50 demerara gram, comb
2 sdm irrigate the tamarind
750 ml [of] coconut mink from 2 coconut item
2 sdm cooking oil
attenuating :
15 big red chilli
10 shallot item
5 garlic fang
5 item of walnut sangrai
5 cm turmeric, grill
WAY OF MAKING
1. Chicken wash out, smear with the orangeade of nipis and salt, hushed just, wash out to return and leak
2. leaf of Onion and celery, cut to pieces and [enter/include] into cavity chicken
3. Heating oil, smooth tumis flavour with orange leaf, greet the, serai and ginger, till make fragrance, including chicken, coconut mink, demerara and irrigate the tamarind, ripe till soft chicken, lift
4. Put the chicken in heatresistant dish and grill till run dry, lift
5. Arrange chicken as complement tumpeng.
To : 6 people.
1 intact chicken tail
2 sdm of orangeade nipis and 1 sdt salt
2 bar of onion leaf and 2 celery bar
3 sheet of orange leaf
2 leaf sheet greet
2 bar serai, contusing
2 cm ginger, contusing
50 demerara gram, comb
2 sdm irrigate the tamarind
750 ml [of] coconut mink from 2 coconut item
2 sdm cooking oil
attenuating :
15 big red chilli
10 shallot item
5 garlic fang
5 item of walnut sangrai
5 cm turmeric, grill
 |
| HOT CHICKEN INGKUNG FLAVOUR. |
WAY OF MAKING
1. Chicken wash out, smear with the orangeade of nipis and salt, hushed just, wash out to return and leak
2. leaf of Onion and celery, cut to pieces and [enter/include] into cavity chicken
3. Heating oil, smooth tumis flavour with orange leaf, greet the, serai and ginger, till make fragrance, including chicken, coconut mink, demerara and irrigate the tamarind, ripe till soft chicken, lift
4. Put the chicken in heatresistant dish and grill till run dry, lift
5. Arrange chicken as complement tumpeng.
To : 6 people.
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