RECIPES OF INDONESIA

Ingredients

1 kg

2 tbsp

1cup

1 stalk

1

1 tsp

1/2 tsp

1 cup

3 cups

Chicken (cut in 8 pieces)

Vegetable oil

Basic spice paste (base gede)

Lemongrass, bruised

Salam leaf (or bay leaf)

Salt

Black peppercorns (crushed)

Thick coconut milk

Regular coconut milk

Shallot (fried) (for garnishing)

25

12 cloves

5 cm

5 cm

10 cm

1 tbsp

6 large

2 tsp

4 tbsp

3

6

Pinch

Shallots (peeled and chopped)

Garlic (peeled and chopped)

Laos (peeled and thinly sliced)

Kencur root (peeled and chopped)

Fresh turmeric (peeled and sliced)

Coriander seeds

Red chilies (seeded and chopped)

Dried shrimp paste

Oil

Cloves

Candlenuts

Freshly grated nutmeg

1. To prepare basic spice paste, pound all ingredients, except oil until coarsely ground

2. Heat oils in heavy pan or wok, add all ingredients and cook over high heat, stirring frequently, until marinade turns golden and cool basic spice paste before using

3. Heat vegetable oil in heavy saucepan

4. Add spice paste and sauté for 2 minutes over low heat

5. Add lemongrass, Salam leaf and chicken pieces and continue to sauté for 2 minutes

6. Season with salt and pepper

7. Pour in coconut milk, bring to boil and simmer until chicken is cooked and sauce thickens (Do not cover the pan during cooking to prevent the coconut milk from curdling!)

8. If sauce becomes to thick, add a little chicken stock

9. Serve with white rice