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Chicken Curry Laksa
Ingredients :
- Chicken village 1 / 2 chickens, cut size -
- 500 ml thick coconut milk -
- Water 50 ml -
- Tomato red 2, part 4 -
- 6 pieces green chillies, remove seeds, so part 2 -
- Citronella 1 stem, bruise -
- 1 sheet of orange leaves -
- 1 turmeric leaf sheets -
- bay leaf 1 sheet -
- 4 grains clubs -
- Wood sweet 2 cm -
- 2 tbsp cooking oil -
Fine spices:
- Onion 4 grains -
- 2 cloves garlic -
- Coriander 1 / 2 tsp, roasted -
- Cumin 1 / 4 tsp -
- Turmeric 3 cm -
- Ginger 2 cm -
- Galangale 2 cm -
- Candlenut 2 grains -
- Water tamarind 2 tsp -
- Salt sufficiently -
How to prepare :
1. Heat cooking oil, stir fry spices fine until fragrant.
2. Enter citronella, bay leaf, lime leaves, turmeric leaf, clove and cinnamon. Poke average.
3. Enter the chicken and water, poke average. Cook chicken until half cooked.
4. Pour the coconut milk, salt and tamarind water. Stirred continuously while cooking chicken until cooked.
5. Add green chillies and tomatoes, cook briefly. Lift.
6. Serve warm.
For 4 portions
Kari Ayam Laksa
Bahan :
- Ayam kampung 1/2 ekor, potong ukuran sedang -
- Santan kental 500 ml -
- Air 50 ml -
- Tomat merah 2 buah, belah 4 -
- Cabai hijau 6 buah, buang biji, belah jadi 2 -
- Serai 1 batang, memarkan -
- Daun jeruk 1 lembar -
- Daun kunyit 1 lembar -
- Daun salam 1 lembar -
- Cengkih 4 butir -
- Kayu manis 2 cm -
- Minyak goreng 2 sdm -
Bumbu halus :
- Bawang merah 4 butir -
- Bawang putih 2 siung -
- Ketumbar 1/2 sdt, sangrai -
- Jinten 1/4 sdt -
- Kunyit 3 cm -
- Jahe 2 cm -
- Lengkuas 2 cm -
- Kemiri 2 butir -
- Air asam 2 sdt -
- Garam secukupnya -
Cara membuat :
1. Panaskan minyk goreng, tumis bumbu halus hingga harum.
2. Masukkan serai, daun salam, daun jeruk, daun kunyit, cengkih dan kayu manis. Aduk rata.
3. Masukkan ayam dan air, adk rata. Masak hingga ayam setengah matang.
4. Tuangkan santan, garam dan air asam. Masak sambil terus diaduk hingga ayam matang.
5. Tambahkan cabai hijau dan tomat, masak sebentar. Angkat.
6. Sajikan hangat.
Untuk 4 porsi
Koki - Edition 0033 - December 2004
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