हम इस वेबसाइट पर कुकीज़ का उपयोग इसके सही ढंग से काम करने को सुनिश्चित करने और हमारी सेवाओं की गुणवत्ता बेहतर बनाने के लिए करते हैं। कुकी नीति
टैग और पोषण संबंधी जानकारी अपने आप तैयार होती है और गलत हो सकती है। पकाने से पहले हमेशा पूरी सामग्री सूची ज़रूर जाँचें।
Marinate the chicken with salt, coriander powder, and white pepper. Let it sit in the fridge for 1 hour.
Blend shallots, garlic, chilies, toasted candlenuts, and toasted shrimp paste into a smooth paste.
Toast coriander seeds and cumin, then grind them into a fine powder.
Prepare lemongrass, kaffir lime leaves, and galangal for cooking.
Saute the spice paste and aromatics until fragrant and the oil starts to separate.
Grill the marinated chicken over high heat until it develops a smoky aroma.
Add water, tamarind water, salt, mushroom bouillon, white pepper, palm sugar, coconut cream, and the grilled chicken to the pan.
Cook until the liquid is fully reduced and the sauce clings to the chicken.
इस रेसिपी को बाद के लिए सेव करना चाहते हैं? हम इसे आपको ईमेल कर सकते हैं!
Toast the dry spices before grinding them to enhance their aroma and flavor.
Can I use regular sugar instead of palm sugar?
Yes, you can substitute palm sugar with brown sugar or regular sugar, but the flavor will be slightly different.
What can I use instead of shrimp paste?
You can substitute shrimp paste with fish sauce or omit it entirely, though the flavor will be less authentic.
Can I use chicken breast instead of whole chicken?
Yes, chicken breast can be used, but it may not be as tender and flavorful as using whole chicken or chicken thighs.
How do I make tamarind water?
Mix tamarind paste with warm water and strain to remove any seeds or fibers.
Can I skip grilling the chicken?
Grilling adds a smoky aroma to the dish, but you can skip it if you prefer and directly cook the marinated chicken in the stew.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
