
2 sheets salam leaf
1 lemongrass
1 sp Munjung sago flour
1/2 tsp Baking powder
1/2 sp salt
500 ml water
400 ml cooking oil
Seasoning :

7 clove candlenut
3 cm turmeric
1 sp coriander
Preparation :
- Mix all ingredients and seasonings then cook it until the water only left about 200 ml with small fire (don’t forget to close your cooking pan)
- Lift the chicken and allow it until cold, then boiled the broth until boiled
- Add the sago flour which has been dissolve with 3 sp of water, mix it until coagulate
- Lift it up and let it cold
- Add baking powder, mix homogenously
- Fry the chicken with cooking oil until brown then lift it up
- Fry the coagulated broth until dry then lift it, put it on the fried chicken
- Ready to serve
0 comments:
Post a Comment