DOLLY'S RECIPE

2009-12-30T20:04:00.000-08:00

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Kalio ayam

2009-10-15T18:31:00.001-07:00

Chicken in spicy coconut gravy

In most West Sumatra (Padang - Minangkabau area) dishes, coconut milk/cream and turmeric play a major ingredient. Its creamy and spicy taste give a Padang dish more flavor and it is a unique dish to enjoy. If you wish to reduce the fat in this chicken in spicy coconut gravy, remove the skin from the chicken.

Serves: 4 Preparation time: 20 minutes Cooking time: 50 minutes Ready in: 1 hour 10 minutes

Ingredients

1½ kg baby chicken, cut into 8 pieces
750 ml (25 oz) coconut milk
500 ml (17 oz) coconut cream (thick coconut milk)
5 cm (2 in) galangal, shredded
2 tumeric leaves, knotted
3 kaffir lime leaves
2 lemongrass, crushed
2 tbsp red hot chilies, sliced
4 tbsp oil to fry

Spice paste

10 shallots
5 cloves garlic
1 tbsp coriander, roasted
5 candlenuts, roasted
5 cm turmeric roasted
Salt to taste

Directions

Grind the ingredients for the spice paste.
Clean and wash the chicken, set aside.
Heat oil in a wok, add the ground ingredients, turmeric leaves, kaffir lime leaves and lemongrass until fragrant.
Add chicken to the wok, stir well and mix until the chicken changes color, pour coconut milk little by little, stir slowly and continue cooking until the chicken becomes nice and soft.
Pour coconut cream in little by little, stir slowly. Bring to a boil, reduce heat to low, stir regularly to prevent sticking and cook slowly until the sauce has thickened and surface glistens.
Remove from the heat, place in a bowl, and ready to serve.

Ayam Masak Aceh

2009-10-12T18:52:00.001-07:00

(Butterfly Cornish Game Hen)

Yield: 4 servings

Ingredients

2 Cornish game hens, about 1 -1/3 pounds each
4 Shallots sliced
2 Garlic cloves, sliced
1 tb Ground coriander
3 To 7 fresh hot red chiles, -seeded, sliced
1/2 Piece fresh ginger, sliced
1/4 ts Ground turmeric
Salt to taste
2 tb Lime juice
2 c Coconut milk
2 Stalks lemon grass or 1 -slice lemon

Directions

Split open the game hens from the breast side and flatten them out into a butterfly shape. Discard loose skin and fat. Broil the hens for 3 minutes on each side.

Process the shallots, garlic, coriander, chile, ginger, turmeric, salt, lime juice and 1/2 cup of the coconut milk to a smooth sauce. Marinate the hens in the sauce for 15 minutes.

Put the hens in a large skillet and cook over moderate heat for 10 minutes uncovered. Then add the remaining coconut milk and the lemon grass. Bring to a boil and cook for 30 minutes, basting occasionally, until the hens are tender and almost all the liquid has evaporated.

Serve warm.

Ayam Goreng Kalasan

2009-10-03T01:16:00.001-07:00

·     1 hele kip, in stukken snijden
·     100 cc klapperwater
·     ¼ theelepel backing powder
·     5 teentjes knoflook, fijn maken
·     2 salam blaadjes
·     1 cm. Laos (lengkuas)
·     zout en bruine suiker (gula jawa) naar eigen smaak
·     olie om te bakken
Bereiding:
·     De kip koken met klapperwater en de rest van de ingredienten (behalve de olie) tot het een beetje zacht
      wordt en het vocht bijna droog is. Kip uitlekken en afkoelen.
·     Bak de kip tot het goudbruin is.
·     Smeer de kip met het restant van de vocht zodat het een beetje glanzend uitziet.

Es Pallubutung

2009-10-02T15:33:00.001-07:00

Es Pallubutung

Materials
-6 Bananas , skin peeled, boiled, and cut-cut
-200 Grams of rice flour that is still new
-2 Tablespoon sago flour
-250 ML milk from a coconut
-100 Grams of sugar
-1 / 2 teaspoon salt
-4 Pieces of pandan leaves, concluded

Materials complement
es-serut
pandan syrup-red

Preparation
1. all materials except banana, in a saucepan until the pulp
2.slosh hold until set squash
3.take pandan leaves bubur.masukan snippet of boiled bananas
4.masak porridge while stirred until solid
5.angkat
6.take porridge in the bowl-bowl food
7. in the refrigerator

Serving
Presented 1.saat want, add ice in each bowl serut
2. syrup with pandan sweet

Beras Kencur

2009-10-01T15:04:00.001-07:00

Recipe for Beras Kencur

Recipe for Beras Kencur (another Indonesian tradional drink). it help your help and good as refreshment drink

Ingredients:

Rice 11/2 ounce
Kencur (galingale) 11/2 ounce
6 Cardamoms
Ginger 1/2 ounce
2-3 limes
Tamarind 1/2 ounce
Brown sugar 1/2 kg
Some sugar
Salt
4 litre of water

Directions:

· Cook water along with brown sugar and tamarind, cook till boiled while stirring well. Afterwards, finish it, add some salt, let them cool and then refine.

· Wash ginger and galingale till well, peel them, then chop.

· Wash the chopped ginger, galingale and cardamom with hot water, then blend with some fresh water. If they have been blended well, refine for taking the juice, and add directly into the tamarind-brown sugar mixture. Stirr till well.

· You can serve it directly, but better if you store the mixture into dry and hygienic bottles, then keep in the refrigerator.

Bandrek

2009-09-30T15:22:00.001-07:00

Spiced Ginger Tea

The sooting effects of ginger make a nice nightcap. Some people like to add warm milk, either cow's or coconut, to their bandrek.

1 inch fresh ginger, sliced thinly
1 inch lemon grass, minced
2 Tbs.palm sugar

· Heat the ginger and lemon grass in 4 cups water. Simmer lightly for 10 minutes.

· Strain the boiled liquid and add the pal sugar

Bajigur

2009-09-29T15:59:00.001-07:00

Ginger Coconut Coffee

Like most recipes, this one comes in myriad combinations. Some warungs add a layer of sweet bread cubes instead of coconut.

1 inch fresh ginger, sliced thinly
1/2 tsp, grated fresh nutmeg
1 stick cinnamon
2 cloves
1 inch lemon grass, minced
4 Tbs. Coffee, powdered
1 cup coconut milk
2 Tbs. plam sugar
1/2 tsp. salt
4 tbs young coconut flesh

Heat the ginger, nutmeg, cinnamon, cloves and lemon grass in 3 cup water. Simmer ligthly for 10 minutes.
Turn off the heat, add the ground coffe and allow to steep for a few minutes.
Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes.
Add the coconut flesh and a sprinkle of nutmeg on top.

Sekoteng

2009-09-29T00:26:00.001-07:00

Sekoteng

Material:
Peanuts 100 grams, a little frying oil, and discard the skin arinya.
Green beans 100 grams, boiled.
Cook 3 LBR, cut dice.
Pomegranate seeds 100 grams, boiled until soft.
Air wedang Ginger: 1 lt water boiled with ginger 1 pcs of sliced thinly, add sugar and palm sugar 1 / 2 pcs., And then filtered.
Serve: In the salad dressing give wedang., Give 1 tbsp pomegranate seeds, 1sdm green beans, and peanuts, taburi bread.

Urap Megana

2009-09-27T18:04:00.001-07:00

Urap Megana

Urap Megana, Don’t proclaim you as a vegetarian if you have not tried healthy food below. Actually, Urap Megana is not too different with others common urap that is spicy scraped coconut added to steamed various vegetables. This meal is very pleased to accompany dishes because it gives fresh and lightened images, and easy in cooking. The seasoning is only common spicea and often provided in kitchen. Specially, the primary ingredient is young white jackfruit that is well-done easily when it is boiled.

As long you know, as faithful adherents of Javanese tradition, Urap Megana may not be left as ritual offering for God as like farmers’ deed towards rice harvest. If the crop is plentiful, they hold a ritual event to thank to Sri Goddess. They believe that she can give prosperity. The ritual named wiwit involves farmers’ children in order that they can appreciate this nature which feed them since they are young. Beside urap usually called gudangan, there are other ritual offerings such as chicken ingkung, a comb and mirror, ani-ani (an equipment to grind rice), and completed by traditional snacks. It is not only high in cultural value but also delicious. So, you won’t regret after tasting it. Just try.

Urap Megana Recipe

Ingredients:

300 g peeled unripe jackfruit
200g kecipir (four-sided bean)
150 g carrot
50 g young melinjo leaves (bearing edible leaves and seeds)
75 g bean sprouts
15 petai (beans with pungent odor)
¾ part (300 g) unripe coconut, scraped
2 laurel likes
1 cm galangale

Grinded spice:

3 cloves garlic
2 lime leaves
2 red peppers
2 tsp salt
1 tsp terasi
2 tsp brown sugar

Directions:

Chop jackfruit roughly. Slice kecipir into 1 ½ cm sized crossly. Slice carrot into small crossbar sized.
Clean melino leaves, petai, and bean sprouts. Cut petai into 2 parts. Scraped coconut.
Steam all vegetables separately except petai. Take them out and drain.
Mix and stir coconut, grinded spice, laurel likes, and galangale. Steam until it is rare, drain and let them for a while.
Serving: Mix all ingredients and spicy scraped coconut in a bowl.

Indonesian Coconut Rice

2009-09-26T17:05:00.001-07:00

Nasi Uduk

Ingredients

2 cup long grain rice
1 can coconut milk
3 lemon grass
5 daun salam( indian bayleaf)
2 tbs salt
1 cup water

Directions

clean rice thoroughly and drain,
steam the rice on steamer until they turn white
and remove
heat a pot add all the ingredient including the steam rice ,shimmer until the liguid gone but keep stiring so it wont sticky
put the rice back to the steamer, for 15 min or until the rice is cooked done
serve with coconut chilli sauce, cucumber, sliced omelette, potato patties( perkedel) , padi oat chip , and fried shallot
it may look dificult to make but it taste preety good

MANADO PORRIDGE

2009-09-21T15:27:00.001-07:00

BUBUR MENADO

Ingredient:
- 250 gr rice, wash clean and soak it
- 2 tea spoon of salt
- 1 corn
- 50 gr leaves of green gnomon
- 50 gr leaves of spinach
- 50 gr water spinach/swamp cabbage, slice it
- 100 gr sweet potato, cut into medium slice
- 200 gr yellow pumpkin, cut into medium slice
- 5-6 leaves of legume, cut in 2 cm
- 25 gr basil
- Give salt as you prefer to
Additional:
- Slices of roasted fish
- Salted fish
- Dabu-dabu (spiced flavour): mix 4 slices of red pepper, 6 red onion, and 1 tomato, slices them , and pour 1 spoon of calamondin essence with half spoon of salt
How to make:
Pour water until its high 3-5 cm above the rice surface, boil until its half cooked, put the yellow pumpkin, sweet potato and corn. After cooked, put all the green vegetables with salt. Boil until done and the porridge is quite curdled. Serve with Dabu-dabu, roasted fish and salted fish.
This porridge is originaly from Manado, Indonesia. A region that notoriously with spicy food. When you eat it, don't worry to be hungry until noon, cause it's contain lots of carbo and energy to support your daily activities (about 150 cal) and also healthy. So enjoy it.

Sukabumi Chicken Porridge

2009-09-20T14:50:00.001-07:00

Bubur Sukabumi

Pulp material :
- Rice 100 grams -
- Water 750 grams of chicken broth -
- Salam leaves 1 sheet -
- Salt -
Fine spices :
- Onion 6 grains -
- 2 cloves garlic -
- Turmeric 1 cm -
- 1 Candlenut grains, fried without oil -
- ½ tsp coriander, fried without oil -
Dressing material:
- Chicken 300 grams -
- Water 750 ml -
- ½ tsp pepper powder -
- ½ tbsp sweet-Style -
- Nutmeg 1 / 8 grains -
- Salt -
- Cooking oil 1 tbsp -
Material topping :
- 3400 ml cooking oil -
- Cakwe 1 fruit, cut thin -
- 1 stem celery, sliced thin -
- Soybean frying 50 grams -
- Starch crackers 50 grams, ready to use -
- Fried onion 1 tbsp -
- Chili stew -
How to prepare :
1. Sauce: Boil chicken with water and boil until chicken cooked. Lift, separate and chicken broth. Heat oil, pan until fragrant spices finely. Add seasoning to sauce, cook until spices cooked again. Enter the broth, boil. Lift.
2. Topping: Heat oil, Frying chicken to colors. Lift and cut thin.
3. Puree: Cook the rice with broth and bay while stirred to split and cooked rice. Lift.
4. Enter the pulp in the bowl, let the chicken sauce. Give chicken, soy, celery, cakwe, fried onions and crackers. Serve with chili
Tips:
- If you do not have crackers kanji, you can replace it with crackers or shrimp crackers belinjo (emping)
- To add more delicious salty soy sauce and sweet soy sauce.
For 2 portions

Indonesian Lapis Legit

2009-09-19T18:42:00.001-07:00

Lapis Legit

Ingredients

30 egg yolks
500 gr of melted butter
100 g sifted flour
300 g granulated sugar
3 Tbs. sweet condensed milk
1 Tbs mix ground spices
15 g powdered milk
1/2 Tsp vanilla

Directions

Beat the egg yolks, sugar and vanilla till it is very soft.
Stir in flour and butter.
Use a 8×8x8 inch buttered baking pan and place wax paper at the bottom of it
Preheated oven to 350°F oven. using upper heat only
spread 2 Tbs. of batter on the baking pan and bake in oven for 5 minutes.
Remove from the oven and press the cake evenly, if there is any bubbles poke it with a fork than press again with the bottom of a flat glass
Keep doing this step until the batter is finished.
Serve when the cake is cool.The whole process would take about 2 hours

Sticky Rice Cake in Brown Sugar Sauce

2009-09-18T15:03:00.001-07:00

Biji Salak

Rice Cakes

1 cup glutinous rice flour
½ cup tapioca starch
¾ cup water
¼ tsp. salt

Directions

To make Rice Cake:

Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.

Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.

Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.

Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.

Ingredients

Sauce

3 cups water
1 cup coconut milk
½ cup palm sugar syrup
1 pandan leaf
Pinch of salt

Directions

To make the sauce:

Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.

Add rice cakes and simmer for 20 minutes.

Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

Helpful hints: When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

Makes 3 servings.

Vegetable Jakarta Style

2009-09-17T16:49:00.001-07:00

Ketoprak

1/2 pack rice noodle
200 gr bean sprouts
1 medium cucumber, thinly sliced
1 pack firm tofu
tapioca chips
2 cups oil

Heat the oil over medium heat. Fry the chips litlle at a time until they are opened, set aside. Cut the tofu 2"x2" and fry until golden brown but not too dry, cut into bite sizes, set aside. Blanch the bean sprouts and quickly take it out and put it in cold water and then place it into a colander. Using the rest of the water put the rice noodles in, let it soak until soft, take it out and rinse under the cold water. Cut into 2 inches size for easier handling.

In food processor, combine all the ingredients and blend it into a smooth paste. Adjust the taste, add more water if the paste is too thick.

Tongseng Solo

2009-09-16T14:51:00.001-07:00

Tongseng Solo

Tongseng Solo, Flavor of Tongseng is identical with Solo, an unforgettable and simple city. Even, Cendana family can not forget to visit a stall where they are being frequent customers in Solo area when coming home. Usually, tongseng is sold at the side road with goat satay. The fragrance blows along the road as like waving at passing riders to taste it.

Tongseng can be called a food like curry with spicier. Spicy flavor that dominates it completed by special sweet-sour food of Jawa Tengah adds the delicacy. The clear difference among other foods that consume curry spice is consuming goat. It is consuming goat that still sticks at bone, especially rib and backbone. To complete the flavor, spice is cooked in little oil with several vegetables such as cabbage, onion, tomato, and added by spice and soy sauce. Just try the recipe below.

Tongseng Solo Recipe

Ingredients:

300 g (meat) lamb/goat
1 tsp salt
½ tsp pepper powder
2 tbsp soy sauce
2 tsp cooking oil
1-2 cloves garlic, crushed
200 g cabbage, slice in 1 cm size
15 small chilies, chopped
2 tomatoes, sliced
1 tsp sugar
2 tbsp fried onion, to sow

Sauce:

250 g fat bones of goat
2 tbsp cooking oil
2 laurel likes
1 stalk serai, crushed
650 ml water
300 ml squeezed coconut (from ¼ part of coconut)

Grinded spices:

8 onions
3 cloves garlic
3 red peppers
4 grains kemiri (fruits of candlenut tree)
2 tsp curry seasoning powder
1 tsp salt

Directions:

Soup: Cut bones in 5-6 cm sized. Heat oil to cook grinded spice, laurel likes, and serai until it is fragrant. Put bones in and add some water. Low the fire, boiled.
Cook until the unpleasant smell loses and remain 500 ml stock. Filter and remove the bones. Put squeezed coconut in and boil while stirring in order that the coconut milk doesn’t curdle.
Slice goat vertically in 1x ½ x2 cm sized, smear with salt, pepper, and soy sauce. Remove for 15 minutes.
Heat oil to cook garlic and goat until it is fragrant. Put in cabbage, small chilies, sugar, and tomatoes.
Mix and cook them until all ingredients are rare. Sow fried onion. Serve while it is hot.

Rice with lamb

2009-09-16T00:45:00.001-07:00

Nasi kebuli

Serves: 6 - 8 Preparation time: 20 minutes Cooking time: 1 hour 50 minutes Ready in: 2 hours 10 minutes

Ingredients

1500 gr boneless lamb
2 salam leaves
5 jeruk purut / kaffir lime leaves
1250 ml santen
500 ml water
500 gr rice
banana leaves

For the spice paste

1 tsp palmsugar
2 tsp salt
4 cloves garlic
4 shallots
2 tbsp kerrie jawa

Directions

Cut the meat into cubes.
Pound or grind the ingredients for the bumbu fine into a paste and mix it with the water.
Heat a wok and add the meat and the bumbu and let it simmer slowly for 10 minutes.
Add the salam, the jeruk purut and 500 ml santen and let it simmer slowly for 60 minutes.
Pour the remaining sauce in a cup.
Heat in a pan the rice with the remaining sauce and the remaining santen.
When the rice cooks, turn of the heat and let it stand for 15 minutes.
Cover a steampan with the banana leaf and spoon the rice on it.
Steam the rice for 20 minutes until done.
Add the lamb on a plate and pour the rice on top and serve.

Eastern Javanese stewed goat

2009-09-15T07:01:00.001-07:00

Krengsengan kambing

This is a very delicious goat dish. You can also prepare this dish with beef instead of goat. Serve with plain white rice (nasi putih).

Serves: 4 Preparation time: 30 minutes Cooking time: 1 hour Ready in: 1 hour 30 minutes

Ingredients

500 gr goat for stew
2 tbsp Indonesian sweet soy sauce
1 tbsp black shrimp paste (Indonesian: petis udang)
3 tbsp extra virgin coconut oil to saute
300 ml homemade shrimp broth
3 red chilli peppers, discard the seed, finely sliced

For the spice paste.

6 shallots
3 cloves garlic
6 bird's eye chilies
1 tsp ground white pepper
1 large tomato
seasalt as desired

Directions

Marinate goat with sweet soy sauce and petis udang for 15 - 30 minutes.
Grind the ingredients for the spice paste.
Heat oil in a skillet over medium heat, add ground/pureed mixture, saute until fragrant. Add goat, stir thru until the goat meat gets stiff and add broth. Cover the skillet with lid and cook in medium heat, stir occasionally until the meat is tender and the water almost has evaporated.
Uncover the skillet, keep stirring until the oil of the meat comes out.
Add red chilli peppers, stir until soft. Remove from heat and serve with warmed rice.

Spiced lamb stew

2009-09-12T18:53:00.001-07:00

Gulai kambing

This recipe originates from the eastern part of the island of Java. The braised meat is cloaked in a sticky, lively curry that's equal parts spicy and sweet.

Serves: 6 - 8 Preparation time: 25 minutes Cooking time: 1 hour Ready in: 1 hour 25 minutes

Ingredients

900 ml (30 oz) coconut milk
1 kg (2.2 lb) lamb leg or shoulder, cut into small cubes
5 cm piece of lemon grass, washed
2 kaffir lime leaves or 1 bay leaf
¼ tbsp brown sugar
300 ml (10 oz) hot water

Spice paste

4 shallots or 1 onion, chopped
2 garlic cloves, chopped
2½ cm (1 inch) piece of fresh ginger, peeled and chopped
6 blanched almonds
1 tsp ground coriander
½ tsp ground cinnamon
1 tsp chilli powder
¼ tsp ground galangal
½ tsp ground turmeric
2 cloves
¼ tsp ground white pepper
1 kaffir lime or bay leaf
salt and freshly ground black pepper

Directions

Put all the ingredients for the paste in a blender or food processor with 4 tbsp of coconut milk, and blend until smooth.
Transfer this paste into a large saucepan, heat and bring to the boil, then stir continuously for 4 to 5 minutes.
Add the meat cubes, and stir these until all the cubes are well coated with the paste and the meat has changed colour.
Add the lemon grass, kaffir lime or bay leaves, sugar and hot water, stir and cover the saucepan.
Simmer for 20 minutes.
Remove the saucepan lid and add the remains of the coconut milk.
Bring the contents back to the boil and simmer for 45 minutes, stirring often.
Taste, and add more salt if necessary.
Take out the lemon grass and the kaffir lime or bay leaves before serving the stew hot with plain boiled rice.

Spicy Pecel Sauce

2009-09-12T04:32:00.001-07:00

Sambal Tomat

8 chili peppers
1/2 cup peanuts
2 clove garlic, minced
2 shallots, minced
1 tomato, sliced
2 tbs. oil
1 pinch terasi (shrimp paste)
1 pinch salt
1 tbs. palm sugar

Chop all the ingredients and saute in oil for 5 minutes
Allow to cool before grinding everything in a mortar, blender or food processor

Fresh Chili Sauce

2009-09-12T04:27:00.001-07:00

Sambal Terasi

This sambal is often ground fresh with a mortar and pestle just before serving. Terasi (shrimp paste) is the secret ingredient that gives this sambal a sharp twang that can grow on you.

2 clove garlic
2 shallots
8 chili peppers
1/2 tsp. terasi (shrimp paste)
1 squeeze lime juice.

Grind the ingredients in the order listed.
Squeeze a bit of lime over it and serve. This sambal keeps well in an airtight contrainer.

Sweet Chili Relish

2009-09-07T17:56:00.001-07:00

Sambal Kecap

Sweet and simple, and hot!.
A little dab of this gooey-black madness goes miles towards enlivening an ordinary mead. Often served with sate daging.

2 shallots
12 bird peppers
1/2 cup sweet soy sauce
1 Tbs. lime juice

Peel and mince the shallots. Slice the bird peppers into thin rounds.
Mix with the sweet soy sauce and lime juice.

Indonesian Hot Sauce

2009-09-05T18:14:00.001-07:00

Sambal Badjak

10 red chilies
10 bird's eye chilies
5 harbanero
1/2 tsp salt
2 medium tomatoes, cut up
1 TB shrimp paste
2 TB tamarind
3 TB palm sugar

1/2 cup oil
1 salam leaves
1 lemon grass, bruised and knotted
1 pieces dried galangal

Place all the ingredients in the food processor and make it into a paste. Heat the oil in a wok over medium heat. Pour the paste into the wok and cook until bubbly. When you see the bubble, turn the heat down and add the rest of the ingredients. Cook for about 1 hour.
Get 2 or 3 small canning jar ready. Follow the instructions and fill the jar with the sambal.

Mixed Spicy Chicken

2009-08-28T22:42:00.001-07:00

Ayam Bumbu Rujak

· 3½ lb. young chicken, cut

· into frying pieces

· ¼ cup sliced shallots 3 cloves garlic, sliced

· 2 tsp. crushed dried red hot chili

· 5 candlenut, crushed

· 1/8 tsp. turmeric

· 1 tsp. salt

· 1 tsp. sugar

· 2 cups coconut milk

· 1 Tbs. Vegetable oil

· 1 thick slice ginger

· 1 stalk lemon grass

Directions

Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.

Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.

Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.

It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.

Makes 4-6 servings.