Chicken Rendang

Material-))

           1.  1 ½ pounds chicken, not too young

            2. 12 cups coconut milk from 3 coconuts

           3.  2 seed kandis acid

            4. 1 stalk lemongrass, crushed

            5. 1 sheet turmeric leaf

           6.  Two lime leaves

           7.  Salt to taste



Blend-))

            1. 1 ounce red chili

             2.15 pieces red onion

           3. 6 cloves garlic

           4. 5 pieces of hazelnut

         5.    2 cm ginger

          6.  3 cm laos (which need not be crushed, just in keprak only)



Method-))

1. Chicken cut into pieces. Except for the back, other parts

     should be wrapped with cotton thread so as not to be separated meat

     when cooked.

             2. In a frying pan: boil coconut milk with spices that mashed-leaf plus

                leaf and kandis acid.

             3. Stir continuously until thickened for santannya not broken. If you've started

                 input of oil out the pieces of chicken.

             4. Stir again and cook on medium heat. If you want to be discolored, lower

                fire.