Thursday, August 24, 2017 | INDONESIAN CULINARY |


1/2 chicken
1 ltr clear coconut milk
1/4 thick coconut milk
2 lemongrass bruised
2 salam leaf
2 kaffir lime leaf
150 gr thin rice noodles, soak with boiled water – removed
2 boiled egg chicken
2 bunch “Kemangi leaf”
1 tbs fried onion
2 lime slices
2 red chilli slices
3 tbs vegetables oil

Finely pounded spices into paste:
8 shallots
4 clove garlic
1 tbs corriander
1 cut turmeric
1 cut ginger
1 cut “Lengkuas/galangal”
6 candlenut
1/2 tsp palm sugar
1/2 salt

How to:
1. Heat 3 tbs oil with medium heat. Add spices paste, salam leaf, kaffir lime leaf, sauted untill good smell.
2. Add clear coconut milk, boil.
3. Add chicken then stir untill cooked well.
4. Remove chicken from the pan, Boneless and cut into fine strips.
5. Pour thick coconut milk to boiled clear coconut milk. Cook gently until boiled. Remove from pan.

Put thin rice noodles in the bowl, add chicken, cut of boiled egg, red chilli and kemangi leaf. Pour the boiled coconut milk in the bowl then add fried onion. Serve with sliced of lime.

Filed in: Soup