Material:
1 kg chicken potong2 washing clean
2 lbr daun salam
350 ml water
Subtle seasoning:
8 grains of red onion
4 garlic granules
5 grains candlenut
3 cm turmeric
1 cm ginger
2 tsp coriander powder
1 tsp tamarind
1 tbsp Palm sugar
2 tsp salt
btg 1 serai (10 cm)
How to make:
Put the chicken in a pan, stir in the herbs finely, bay leaf, and stir until the water tuangi and then averaged.
Cook until the chicken is cooked and the water dwindled, lift.
FRY in hot oil until browned and dry yellow.
Remove and serve.
1 kg chicken potong2 washing clean
2 lbr daun salam
350 ml water
Subtle seasoning:
8 grains of red onion
4 garlic granules
5 grains candlenut
3 cm turmeric
1 cm ginger
2 tsp coriander powder
1 tsp tamarind
1 tbsp Palm sugar
2 tsp salt
btg 1 serai (10 cm)
How to make:
Put the chicken in a pan, stir in the herbs finely, bay leaf, and stir until the water tuangi and then averaged.
Cook until the chicken is cooked and the water dwindled, lift.
FRY in hot oil until browned and dry yellow.
Remove and serve.
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