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| about indonesian food |
ingredients:
- 1 medium size shallot, quarter it to make it easier for the food processor to process (it will be finely chopped in food processor)
- 2 cloves of garlic, cut in half (it will be finely chopped in food processor)
- 1 inch ginger, cut in half (it will be finely chopped in food processor)
- 6 drumsticks (you can use other part of the chicken as long it is not boneless)
- 1 can coconut milk
- 2 cup water (you may need to add more water to make sure the chicken is covered with water when it is first boiled)
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon brown sugar
- vegetable oil
- warm cooked rice.
method:
1. Process shallot, garlic, and ginger in a food processor until the spices become paste.
Place chicken in a pot big enough to hold it, water, and coconut milk.
2. Add spice paste, water, and coconut milk to the pot. Make sure chicken is covered with the liquid. If not, add enough liquid to cover it but don't add too much liquid since too much liquid causes cooking time to be too long (the chicken is boiled until the liquid starts to dry up).
3. Add bay leaves, salt, pepper, and sugar to the pot. Stir the liquid well so that spices, sugar, salt, and pepper are combined in the liquid.
4. Place the pot on top of the stove and turn on the heat to high. Let the liquid to boil until it starts to dry up. During boiling, make sure you flip each piece of chicken upside down so that the top of the piece goes to the bottom and got covered with the liquid when the liquid level starts to go down. That way, each side of the piece of the chicken could get marinated with the spices and liquid.
5. Once the liquid is almost dry up and the chicken is cooked and soft, drain the liquid. If you prefer, you can pat dry the chicken with paper towel so that it will not splatter too bad during frying. I prefer not to do that because I don't want to wipe away spices from the chicken.
6. Turn on the stove to medium high heat . Add vegetable oil to a big frying pan. Make sure the pan has enough oil to fry the chicken. Fry 3 pieces of chicken at a time. Fry them until they are golden brown. You may want to use splattering screen during frying since it will splatter oil. Once they are golden brown, take them out and place them on a plate lined with paper towel. Continue frying the remaining pieces of chicken.
7. Serve the chicken with warm rice
thanks
collection
Place chicken in a pot big enough to hold it, water, and coconut milk.
2. Add spice paste, water, and coconut milk to the pot. Make sure chicken is covered with the liquid. If not, add enough liquid to cover it but don't add too much liquid since too much liquid causes cooking time to be too long (the chicken is boiled until the liquid starts to dry up).
3. Add bay leaves, salt, pepper, and sugar to the pot. Stir the liquid well so that spices, sugar, salt, and pepper are combined in the liquid.
4. Place the pot on top of the stove and turn on the heat to high. Let the liquid to boil until it starts to dry up. During boiling, make sure you flip each piece of chicken upside down so that the top of the piece goes to the bottom and got covered with the liquid when the liquid level starts to go down. That way, each side of the piece of the chicken could get marinated with the spices and liquid.
5. Once the liquid is almost dry up and the chicken is cooked and soft, drain the liquid. If you prefer, you can pat dry the chicken with paper towel so that it will not splatter too bad during frying. I prefer not to do that because I don't want to wipe away spices from the chicken.
6. Turn on the stove to medium high heat . Add vegetable oil to a big frying pan. Make sure the pan has enough oil to fry the chicken. Fry 3 pieces of chicken at a time. Fry them until they are golden brown. You may want to use splattering screen during frying since it will splatter oil. Once they are golden brown, take them out and place them on a plate lined with paper towel. Continue frying the remaining pieces of chicken.
7. Serve the chicken with warm rice
thanks
collection
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