INGREDIENTS :
1 chicken, cut 4 parts
2 bay leaves
5 pieces of orange leaves, remove the bone leaves
2 lemongrass, take the whiteness, crush
600 ml of water
750ml oil for frying
GROUND SPICES :
8 grains of red onion
4 cloves garlic
3 grains of pecan chili
5 cm turmeric
4 cm ginger
1/2 tbsp coriander
3 1/4 tsp salt
SAMBAL KOREK MATERIALS:
2 cloves of garlic
22 red chili peppers
1 tsp salt
5 tablespoons hot fried oil leftover chicken fry
SUPPLEMENTARY MATERIAL :
50 grams of cabbage
1 cucumber fruit, cut into pieces
4 stalk basil, picking the leaves
HOW TO COOK :
Boil the finer spices, bay leaves, lime leaves, and lemongrass until boiling. Enter the chicken cooked until soaked and cooked. Lift. Chill.
Fry the chicken in the oil that has been heated over a large fire until cooked. Set aside.
Sambal lighter, garlic claws, cayenne pepper, and salt until smooth. Pour hot oil. Stir well.
Chicken penyet above cobek.
Serve with complementary.
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