13 July 2009

Ingredients :
1 tail chicken, 500 gram, devise in 2 parts
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 onion
7 clove candlenut
3 cm turmeric
1 sp coriander

Preparation :
  1. 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)
  2. Lift the chicken and allow it until cold, then boiled the broth until boiled
  3. Add the sago flour which has been dissolve with 3 sp of water, mix it until coagulate
  4. Lift it up and let it cold
  5. Add baking powder, mix homogenously
  6. Fry the chicken with cooking oil until brown then lift it up
  7. Fry the coagulated broth until dry then lift it, put it on the fried chicken
  8. Ready to serve


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