IndonesianCuisine

Okay this food is very special from my grand-mother origin.... ^.^. For recipe here we gooo.....

Real Name : Ayam Goreng Kalasan
Origin : Middle of Java (Jawa Tengah)

Materials:

- 1 chicken village, do not split off, clean.
- 3 bay leaves
- 2 cm galangal, smashed
- 2 stalks lemongrass, crushed
- 50 grams of brown sugar, comb
- 500 cc coconut milk
- 250 cc of coconut water

Spices:
- 7 spring onions
- 5 cloves garlic
- 5 grains hazelnut
- 1 tablespoon coriander
- ¼ teaspoon cumin
- Salt to taste

Limau Sauce:
- 6 red chilies
- ½ teaspoon shrimp paste
- 2 pieces limes
- ½ teaspoon brown sugar
- Salt to taste

Method:
1. Cook the coconut milk, coconut milk and spices. Add the galangal,
Bay leaves and lemon grass. Cook until cooked and boil seasoning, enter
chicken and brown sugar, cook until water is absorbed and the sauce ingredients absorbed.
2. Use tongs and burnt chicken. Chicken roasted over live coals until cooked and
keclokatan color, remove from heat.
3. Chili lime; puree all sauce ingredients, give lemon lime
4. Serve chicken baker with raw vegetables and chili lime.
This is for 6 people
PS : Sorry there's no pict. I'll take it later....