5 onions
10 candlenuts
10 garlic powder
4 bay leaves
1/2 lb (250gr) green jack fruit
2 1/2 tsp (12 gr) coriander sugar
1/4 cup (62 ml) coconut sugar
2 cups (500ml) coconut milk
2 tsp (30 gr) tamarind
2 lb (1kg) chicken (cut into small pieces with bone)
5 cups water
2 inches bruised galangat
Instructions :
- First, cut green jack fruit 1 inch thick. Wash and boil until tender
- Grind onions, candlenuts, bay leaves and galangal until fragrant
- Add the chicken pieces , stir fry until chicken changes color
- Next pour 4 cups of water and coconut sugar bring to boil.
- Add the green jack fruit and simmer until the chicken and vegetables are tender
- Finally, add coconut milk 5 minutes before it's done, bring back to boil. serve hot with rice
- This dish is sweet and usually served with shrimp crackers.
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