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Kalio ayam

 Chicken in spicy coconut gravy

In most West Sumatra (Padang  - Minangkabau area) dishes, coconut milk/cream and turmeric play a major ingredient. Its creamy and spicy taste give a Padang dish more flavor and it is a unique dish to enjoy. If you wish to reduce the fat in this chicken in spicy coconut gravy, remove the skin from the chicken.

Serves: 4 Preparation time: 20 minutes Cooking time: 50 minutes Ready in: 1 hour 10 minutes

Ingredients

• 1½ kg baby chicken, cut into 8 pieces
• 750 ml (25 oz) coconut milk
• 500 ml (17 oz) coconut cream (thick coconut milk)
• 5 cm (2 in) galangal, shredded
• 2 tumeric leaves, knotted
• 3 kaffir lime leaves
• 2 lemongrass, crushed
• 2 tbsp red hot chilies, sliced
• 4 tbsp oil to fry

Spice paste

• 10 shallots
• 5 cloves garlic
• 1 tbsp coriander, roasted
• 5 candlenuts, roasted
• 5 cm turmeric roasted
• Salt to taste

Directions

1. Grind the ingredients for the spice paste.
2. Clean and wash the chicken, set aside.
3. Heat oil in a wok, add the ground ingredients, turmeric leaves, kaffir lime leaves and lemongrass until fragrant.
4. Add chicken to the wok, stir well and mix until the chicken changes color, pour coconut milk little by little, stir slowly and continue cooking until the chicken becomes nice and soft.
5. Pour coconut cream in little by little, stir slowly. Bring to a boil, reduce heat to low, stir regularly to prevent sticking and cook slowly until the sauce has thickened and surface glistens.
6. Remove from the heat, place in a bowl, and ready to serve.

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Ayam Masak Aceh

(Butterfly Cornish Game Hen)

Yield: 4 servings

Ingredients

• 2 Cornish game hens, about 1 -1/3 pounds each
• 4 Shallots sliced
• 2 Garlic cloves, sliced
• 1 tb Ground coriander
• 3 To 7 fresh hot red chiles, -seeded, sliced
• 1/2 Piece fresh ginger, sliced
• 1/4 ts Ground turmeric
• Salt to taste
• 2 tb Lime juice
• 2 c Coconut milk
• 2 Stalks lemon grass or 1 -slice lemon

Directions

Split open the game hens from the breast side and flatten them out into a butterfly shape. Discard loose skin and fat. Broil the hens for 3 minutes on each side.

Process the shallots, garlic, coriander, chile, ginger, turmeric, salt, lime juice and 1/2 cup of the coconut milk to a smooth sauce. Marinate the hens in the sauce for 15 minutes.

Put the hens in a large skillet and cook over moderate heat for 10 minutes uncovered. Then add the remaining coconut milk and the lemon grass. Bring to a boil and cook for 30 minutes, basting occasionally, until the hens are tender and almost all the liquid has evaporated.

Serve warm.

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Ayam Goreng Kalasan

·     1 hele kip, in stukken snijden
·     100 cc klapperwater
·     ¼ theelepel backing powder
·     5 teentjes knoflook, fijn maken
·     2 salam blaadjes
·     1 cm. Laos (lengkuas)
·     zout en bruine suiker (gula jawa) naar eigen smaak
·     olie om te bakken
Bereiding:
·     De kip koken met klapperwater en de rest van de ingredienten (behalve de olie) tot het een beetje zacht
      wordt en het vocht bijna droog is. Kip uitlekken en afkoelen.
·     Bak de kip tot het goudbruin is.
·     Smeer de kip met het restant van de vocht zodat het een beetje glanzend uitziet.

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Es Pallubutung

Es Pallubutung

Materials
-6 Bananas , skin peeled, boiled, and cut-cut
-200 Grams of rice flour that is still new
-2 Tablespoon sago flour
-250 ML milk from a coconut
-100 Grams of sugar
-1 / 2 teaspoon salt
-4 Pieces of pandan leaves, concluded

Materials complement
es-serut
pandan syrup-red

Preparation
1. all materials except banana, in a saucepan until the pulp
2.slosh hold until set squash
3.take pandan leaves bubur.masukan snippet of boiled bananas
4.masak porridge while stirred until solid
5.angkat
6.take porridge in the bowl-bowl food
7. in the refrigerator

Serving
Presented 1.saat want, add ice in each bowl serut
2. syrup with pandan sweet

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