Kalasan Grilled Chiken

Ingredients:

- 1 chicken village, not to break apart, clean it.

- 3 bay leaves

- 2 cm ginger, crushed

- 2 stalks lemongrass, crushed

- 50 grams of brown sugar, comb

- 500 cc of coconut water

- 250 cc of coconut water

- Crudites raw taste

Spices:

- 7 spring onions

- 5 cloves garlic

- 5 grains hazelnut

- 1 tablespoon coriander

- ¼ teaspoon cumin

- Salt to taste

Lemon sauce:

- 6 red chilies

- ½ teaspoon shrimp paste

- 2 pieces of lemon juice

- ½ teaspoon brown sugar

- Salt to taste

How to make:

A. Cook the coconut water, coconut milk and spices. Add the galangal,

Bay leaves and lemon grass. Cook until cooked and boil seasoning, enter

chicken and brown sugar, and cook until water is absorbed and seasoning sauce teresap

2. Use tongs and burnt chicken. Grilled chicken over hot coals until cooked and

keclokatan color, remove from heat.

3. Chili lime; puree all sauce ingredients, give a squeeze of lemon juice

4. Serve chicken with vegetables raw baker and lime sauce. For 6 people

Translated by Google from Resep Masakanku

Gulai Tongkol

ingredients:

1 tail tuna, chopped 5 parts

2 stalk lemongrass crushed

2 cm ginger crushed

½ tsp salt

¼ teaspoon pepper

500 ml coconut milk from 1 coconut btr

20 basil leaves

6 tablespoons cooking oil

puree:

8 pcs shallots

4 cloves garlic

3 cm turmeric

6 pcs red chili


How to make:

Marinate tuna with lime juice, salt, pepper, let stand for 15 minutes until the spices soak into the fish.

Fish grilled over hot coals until done.

Heat oil and sauté ground spices, lemon grass, ginger, until cooked and fragrant. Enter tuna, stirring gently so the fish are not destroyed.

Enter the coconut milk, salt, pepper, and cook until boiling and thickened, then add the chopped basil and stir well. Serve.

For 6 people