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 course Chicken Lunch Wok Laurent Locquet |
| Seasons | |
| Cuisine Type | Balinese |
| Tags: |
Ingredients
For
4
Persons
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