RECIPE
2 chicken thighs
60ml kecap manis
120ml coconut milk
1 1/2 candlenuts
1 tsp chilli paste
1 tbsp melted palm sugar
1 1/2 cloves garlic
1/4 tsp turmeric powder
1/2 onion
Small piece of galangal
Preparation
- Melt palm sugar on double broiler.
- Grind galangal, onion, candlenuts, garlic, palm sugar and turmeric powder into paste with dash of oil.
- Fry paste until fragrant, add in coconut milk and simmer for about 5 mins.
- Add in chicken and simmer for 20 - 30 mins
- Set aside chicken to dry
- Marinate chicken with kecap and chilli and grill each side for 4 mins until 170 Celsius
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