Ingredients
2 servings
4 cloves of red Onion
4 cloves of garlic
3 grains candlenut
1 tsp coriander,turmeric powder
1 leek,
1/2 kg Chicken
1 vertebra Laos, lemongrass, ginger keprek
2 sheets of kaffir lime leaves,salad
to taste crackers
1 handful of Peanuts
to taste sweet soy sauce
according to taste fried onions
How to Make
Puree all the marinade kmd saute dg bay leaves, lime leaves lemongrass,laos, ginger and set aside
Boiled Chicken dg 1 liter of water. Boil 30 minutes junior high broth out lift fried chicken kmd suwir2 set aside
Water decoction of the chicken and half for soup half for cooking porridge
For Porridge put the rice salt let bay leaf cook trs and stir until it becomes a slurry and set aside
For the gravy cook the water decoction of the broth put the marinade stir-fry salt, royco,pepper, put green onion