Sateh ajam

Yield: 1 servings

Measure Ingredient
4 \N Chickenbreasts
1 \N Onion
3 \N Cloves garlic
\N \N Oil
2 tablespoons Soysauce
1 tablespoon Corianderpowder; (ketoembar)
½ tablespoon Spoon cumminpowder; (djinten)
1 \N Red Spanish pepper; (lombok)
¾ teaspoon Laos
¾ teaspoon Koenjit or koenir; (it is a yellow powder, to color the dish)
¼ teaspoon Sereh powder
\N \N Salt

(ajam=chicken. You can use turkey as well. no beef) make a mix of the soysauce, spices, salt and chopped lombok. cut the meat in pieces, and mix it with the sauce. put this in a closed pan in the frigde and let it rest for 2 hours.

heat the oil fry the chopped onion with the chopped garlic. Add the meat, and fry it till is crispy. This is GREAT with the peanutsauce and white rice.

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Nov 02, 1998, converted by MM_Buster v2.0l.

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