INGREDIENTS:
• 1 chicken, cut into 8 parts
• 3 salam leaves
• 2 1/2 cm greater galangal, pound
• 100 gram palm sugar, pound
• 1 part tamarind pulp
• 300 ml coconut juice
• vegetable oil, to fry
SPICE PASTES:
• 1 teaspoon coriander, fry dry
• 3 candlenuts, fry dry
• 5 shallots
• 3 cloves garlic
• 2 1/2 cm ginger
• salt to taste
1. Grind or blend the spice paste ingredients.
Put chicken, salam leaves, greater
galangal, palm sugar, tamarind pulp, and
ground spice paste together. Add coconut juice.
2. Stir well. Cover and cook chicken on
low heat until done and the spice are fully
absorbed. Remove from heat and let it cool.
Heat vegetable oil. Fry chicken until golden
brown. Serve while still hot.
Makes: 8 servings
*) Note : Chicken can be substitute with Ternpeh or Tofu.
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