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Ayam Betutu Kuah

  • Spicy

Serve: 5 Person

The chicken can be prepared and served with the broth left from boiling, or removed from the stock and wrapped in banana leaves for roasting. Either way, the result is delicious.

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  • 1 whole chicken
  • 1 lime, squeeze for the juice
  • Salt
  • Coconut oil
  • 4 lemongrass stalks, crushed
  • ½ to 1 liter of water

Seasoning Paste

  • 1 tsp coriander, pan roasted
  • 1 teaspoon of shrimp paste, pan roasted
  • 4 candlenuts, pan roasted
  • ½ of teaspoon of black pepper
  • 2 thumb-sized pieces of ginger
  • 2 thumb-sized pieces of roasted turmeric
  • 2 thumb-size pieces of galangal
  • 2 thumb-sized of greater galangal
  • 10 pieces of red chili
  • 6 pieces of red bird’s eye chili
  • 6 pieces of green bird’s eye chili
  • 7 cloves of garlic
  • 12 cloves of shallot
  • 4 leaves of lime
  • 1 tablespoon of grated brown sugar
  • Salt

The chicken can be prepared and served with the broth left from boiling, or removed from the stock and wrapped in banana leaves for roasting. Either way, the result is delicious.

Steps

  1. Rinse chicken. Marinate the chicken with lime juice and salt, let stand 15 minutes
  2. Give a little coconut oil, the coarse grind seasoning, stir well.
  3. Put the chicken and lemongrass are already crushed in the bottom of the pan. Marinate chicken with seasoning grind until smooth, well into the stomach cavity.
  4. Pour water until the chicken is completely submerged. Cook over high heat until the sauce boil, then continue cooking over low heat for 1.5 to 2 hours to allow the flavors to infuse. Remove the chicken if water has been depleted and left behind a little.
  5. Serve with sauce matah, fried beans, fried onions.
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa

#AyamBetutuKuah
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