It can be eaten with vegetables or vegetable lettuce. Materials:
1 chicken Buras, cut into 4 parts
1 Salam leaves
2 pieces of kaffir lime leaves
1 liter of coconut water
1 tbsp margarine

Puree:
5 shallots
3 cloves garlic
2 candlenuts
1 tsp pepper granules
1 tsp coriander
1/4 tsp cumin
1/2 tsp fried egg milk
1 tsp salt
1 tsp granulated sugar

How to make:
1. Wash chicken until clean, drain.
2. Boil the coconut water together with the delicate herbs, citrus leaves, and Salam leaves.
3. Put the chicken pieces. Cook with small flames until the seasoning permeated.
4. Burn over the coals while basting liquid margarine and flip-back until dry and tanned both sides. Serve with vegetables.
Up to 4 people

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