| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken |
| 20 |
|
Little onions |
| 4 |
|
Cloves garlic |
| 1 |
dl |
Water; up to 2 |
|
|
Oil |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Djahé; (ginger powder) |
| 2 |
|
Lomboks; (Spanish pepper) |
| 3/4 |
ts |
Laos |
| 5 |
tb |
Vinegar |
| 2 |
tb |
Soysauce |
|
|
Salt |
INSTRUCTIONS
Cut the chicken in pieces and fry them in oil. chop the garlic till finely,
and mix them with the other herbs, without the lomboks. Cut these (the
lomboks) in 2 pieces ( in the length) Add herbs, lomboks, onions, soysauce,
salt, water and vinegar to the fried chicken and let it cook together with
the lid upon the pan, till the chicken is tender.
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
<hanmauwer@wxs.nl> on Nov 1, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Only with Jesus can you reach your full potential”