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Chicken, cut into 12 parts and wash thoroughly - 1 kg
Basil leaves - 100 grams
Water - 500 ml
Whole red cayenne pepper - 12 pieces
Thinly sliced tomatoes - 2 pieces
Lemongrass, cut into 5 cm - 2 sticks
Large red chilies, cut into slices - 5 pieces
Bay leaf - 12 pieces
Banana leaves for wrapping - to taste
Ground spices:
Candlenut - 5 grains
Shallots - 6 grains
Garlic - 4 cloves
Coriander - 1 tbsp
Ginger - 4 cm
Galangal - 4 cm
Salt - 2 tbsp
See Mother's Recipe Version
Plans
Stir-fry the spices until fragrant.
Add the chicken and cook until the chicken changes color.
Pour in the water and stir until evenly distributed. Cook until the spices are absorbed. Use medium heat. Lift.
Take 2 banana leaves, then stack and tidy up.
Arrange basil, 2 bay leaves, lemongrass pieces, tomatoes, red chilies and cayenne pepper. Then put 2 pieces of chicken along with the spices. Wrap a banana leaf and then pin it with sticks at both ends.
Steam for 30 minutes. Lift.
Serve
1. If you don't like spicy, you can omit the use of cayenne pepper.
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