Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken fillet richly spiced and laced with kemangi and…
Ingredients
- 1 whole chicken, cut into 30 pieces
- 1 tsp salt
- 1 tbsp lime juice
- 10 red Bird’s eye chilies
- 3 lemongrass stalks, smashed
- 10 lime leaves
- 1 egg, whisked
- 5 bunches of basil, pick the leaves
Slice roughly
- 6 green tomatoes
- 3 pandan leaves
- 5 spring onions
Grind roughly
- 10 red chilies
- 10 shallots
- 5 cloves of garlic
- 2 thumb-sized ginger
- 1 tsp salt
This classic cuisine from North Sulawesi is originally cooked by placing the chicken into bamboo. The more complete the spices, the more delicious it would taste.
Steps
- Rub the chicken with salt and lime juice evenly, set aside
- Put the chicken and spice paste into a pot, add ½ glass of water, stirred.
- Put 10 Bird’s eye chilies, green tomatoes, pandan leaves, scallions, lemongrass, and lime leaves. Put on the lid. Cook over a small fire until the chicken is tender.
- Put the whisked egg, stir evenly. Cook until the liquid is dry. Add holy basil leaves, stir evenly. Remove from heat and serve.
