SUBSTANCE:
1 chicken tail, crosscut 8 shares
1 sdt salt and 1 sdm of orangeade nipis
1 sheet of turmeric leaf
3 sheet of orange leaf
2 bar serai, contusing
2 cm alpine galanga, contusing
1 litre of coconut mink from 2 coconut item
Attenuating:
16 big red chilli
12 shallot item
5 garlic fang
1 sdm coriander, sangrai
2 cm ginger
3 cm turmeric, burn
2 sdt salt
WAY OF MAKING
1. Wash out the chicken, smear with the orangeade of nipis and salt, hushed just,
leak
2. Heating cooking oil, smooth tumis flavour, including turmeric leaf, orange leaf,
serai, and alpine galanga, ripe make fragrance. Including chicken, ripe until chicken
turning colour
3. Including coconut mink, ripe until soft chicken, gravy jell, and oily,
lift. Present the warmness 4. Note: if/when chicken have used up and still be remained by its gravy, enhancing cutting
young nangka which have been braised, slice kol, and string bean. Ripe till
soft vegetable. This vegetable [is] known as [by] kapau.
To: 6 people.
1 chicken tail, crosscut 8 shares
1 sdt salt and 1 sdm of orangeade nipis
1 sheet of turmeric leaf
3 sheet of orange leaf
2 bar serai, contusing
2 cm alpine galanga, contusing
1 litre of coconut mink from 2 coconut item
Attenuating:
16 big red chilli
12 shallot item
5 garlic fang
1 sdm coriander, sangrai
2 cm ginger
3 cm turmeric, burn
2 sdt salt
 |
| Kalio Chicken |
WAY OF MAKING
1. Wash out the chicken, smear with the orangeade of nipis and salt, hushed just,
leak
2. Heating cooking oil, smooth tumis flavour, including turmeric leaf, orange leaf,
serai, and alpine galanga, ripe make fragrance. Including chicken, ripe until chicken
turning colour
3. Including coconut mink, ripe until soft chicken, gravy jell, and oily,
lift. Present the warmness 4. Note: if/when chicken have used up and still be remained by its gravy, enhancing cutting
young nangka which have been braised, slice kol, and string bean. Ripe till
soft vegetable. This vegetable [is] known as [by] kapau.
To: 6 people.
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