MATERIALS:
1 chicken, cut into 12
200 ml of water
2 tablespoons tamarind water
2 stalk lemongrass, conclude
5 kaffir lime leaves lbr
2 PTG galangal
cooking oil
Spice paste:
10 pcs red chili, seeded
10 spring onions
5 cloves garlic
10 pcs hazelnut
3 cm ginger
5 pcs keluak, fried first
2 tsp salt
1 tsp sugar
HOW TO MAKE:
* Fry the chicken until half cooked, set aside.
* Saute the spices over low heat until fragrant, continue to stir until half dry.
* Add lemon grass, lime leaves, galangal and tamarind water, stir until fragrant.
* Enter the fried chicken was undercooked. Stir until the spices blended. Add 200 ml water. Close. And continue to cook the chicken over low heat about 45 minutes. Stirring occasionally. Let the sauce shrinkage. Serve.
TIPS & TRICKS:
* Choose keluak / kluwak / kluwek ripe, so as not bitter.