Ayam bumbu(Featured Chef Laurent Locquet)
Easy
Fairly cheap
An oriental recipe from Chef Laurent Locquet, which he learned during one of his travels to the east (Bali).
| Category: | Main courses Lunch Poultry dishes |
| Seasons | |
| Cuisine Type | COM_JOOMRECIPE_CUISINE_BALINESE |
| Tags: |
Ingredients
For
4
Person(s)
Ingrediënten
| 180 g Kip (per persoon) |
| 4 piece(s) Prei (witte gedeelte) |
| 400 ml Kokosmelk |
| 200 ml Sinaasappelsap |
| 1/2 piece(s) Bloemkool, roosjes |
Specerijenpasta
| 2 piece(s) Red chili |
| 2 clove(s) of Garlic |
| 6 piece(s) Red Onions |
| 4 piece(s) Macadamia nuts |
| 40 g Ginger |
| 40 g Galanga |
| 2 tbsp Tamarind paste |
| 2 tbsp Brown palm sugar |
| 6 stem(s) Lemongrass |
Ayam bumbu Directions
For the spice paste, mix all ingredients into a paste.
Stir-fry the chicken and add 2 tbsp spice paste.
Add the coconut juice and fruit juice and bring to the boil.
Finish with fried leek and cauliflower florets
Notes
Nutrition facts
Serving size diet
Per Serving
More Details
Source
Laurent Locquet