1. Chicken Rendang
Ingredients:1 ½ pound chicken, not too young
12 cups of coconut milk 3 eggs coconut
2 seeds kandis acid
1 stalk lemongrass, crushed
1 sheet of turmeric leaf
2 kaffir lime leaves
Salt to taste
Puree:
1 ounce red chili
15 pieces of red onion
6 cloves garlic
5 pieces of hazelnut
2 cm ginger
3 cm galangar (which need not be crushed, just in crushed only)
How to make:
~ Chicken cut into pieces. Except for the back, other parts
should be wrapped with cotton yarn so that the meat can not be separated
when cooked.
~ In a skillet: boiled coconut milk with spices plus the mashed leaf-
leaves and kandis acid.
~ Stir constantly until thickened coconut milk that is not broken. If you already started
input of oil out of chicken pieces.
~ Stir constantly and cook over medium heat. If you want to be discolored, reduce
the fire.
2. Banak curry (Brain)
Ingredients:
1 slice of cow or buffalo brain
10 leaves mangkokan (footprint closet)
1 stalk lemongrass
1 sheet of turmeric leaf
2 pieces of acid kandis
2 kaffir lime leaves
750 cc coconut milk from 1 coconut
Puree:
15 pieces of red chili curly
12 spring onions
3 cm turmeric
2 cm ginger
2 cm galangal
How to make:
~ Mangkokan leaves finely chopped, then knead
with 1 tablespoon salt. Let stand for minutes, then wash,
drain.
~ Boil water, put the brain into it for 5 minutes,
and lift. Discard the skin epidermis and blood veins.
After clean-cut diced.
~ Combine coconut milk with spices, cook until
boil while stirring occasionally.
~ Put the leaves mangkokan. Let sit until the leaves
wilt, a new brain input. After re-boiling coconut milk
newly appointed and served.
3. Curried Tunjang
Ingredients:
1 pc foot cow / buffalo
4 cups coconut milk from a coconut
1 sheet of turmeric leaf
2 kaffir lime leaves lmbar
2 pieces of acid kandis
1 stalk lemongrass
Puree:
1 ounce red chili
10 pieces of red onion
5 cloves garlic
6 pieces of hazelnut
1 cm turmeric
2 cm galangal
salt to taste
How to make:
~ Clean the foot of a cow, cut into pieces, and boil until tender.
~ Remove bones and cut into pieces kikil them.
~ Boil coconut milk with spices, input
kikil pieces and cook until thickened and coconut milk
out of oil.
4. Masin Curried Tuna Fish
Ingredients:
I kg tuna
2 pieces of orange juice, take the water
750 cc coconut milk from 1 ½ coconut
10 pieces of red chillies, halved, seeded
8 pieces of red onion, thinly sliced
3 cloves garlic, sliced
2 stalks lemongrass, crushed
2 bay leaves
2 kaffir lime leaves
10 star fruit vegetables (can be replaced with green tomatoes)
30 basil leaves (can be replaced with basil leaves)
Puree:
2 cm ginger
3 cm turmeric
2 cm galangal (just crushed)
Salt to taste
How to Make:
~ Siangi fish, then cut into pieces according to taste. Sprinkle with
lime juice and salt, set aside for a while.
~ In a saucepan, except the star fruit vegetables and sweet basil leaves, mixed
so the whole spices and cook until boiling coconut milk (do not forget
stirred for coconut milk is not broken)
~ Put pieces of fish and vegetables star fruit. Wait until the boiling
Again, the new input basil leaves.
~ Reduce heat, cook until slightly oily coconut milk, remove from heat.
5. Curried Paku (fern)
Ingredients:
½ kg of young fern leaf sudh weeded
750 cc of liquid from the second coconut milk ½ coconut
200 g shrimp, peeled
1 stalk lemongrass, crushed
2 cm galangal, crushed
3 fruit acids kandis
30 basil leaves or basil leaves
Puree:
1 ounce red chili
10 pieces of red onion
3 cloves garlic
2 cm turmeric
2 cm ginger
salt to taste
How to make:
~ Wash the leaves of ferns that have been weeded out, drain.
~ Boil coconut milk with all of the following spices shrimp,
stir coconut milk that is not broken.
~ Enter the fern leaves, wait a boil once again, the input
thick coconut milk. Continue to cook until the coconut is oily, remove from heat.
