| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 4 |
|
Chickenbreasts |
| 1 |
|
Onion |
| 3 |
|
Cloves garlic |
|
|
Oil |
| 2 |
tb |
Soysauce |
| 1 |
tb |
Corianderpowder; (ketoembar) |
| 1/2 |
tb |
Spoon cumminpowder; (djinten) |
| 1 |
|
Red Spanish pepper; (lombok) |
| 3/4 |
ts |
Laos |
| 3/4 |
ts |
Koenjit or koenir; (it is a yellow powder, to color the dish) |
| 1/4 |
ts |
Sereh powder |
|
|
Salt |
INSTRUCTIONS
(ajam=chicken. You can use turkey as well. no beef)
make a mix of the soysauce, spices, salt and chopped lombok. cut the meat
in pieces, and mix it with the sauce. put this in a closed pan in the
frigde and let it rest for 2 hours.
heat the oil fry the chopped onion with the chopped garlic. Add the meat,
and fry it till is crispy. This is GREAT with the peanutsauce and white
rice.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 02,
1998, converted by MM_Buster v2.0l.
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