Material :
- 300 gr of Rice (wash and drain)
- 500 ml of Coconut Milk
- Chicken Meat
(to taste)
- 1 bunch of Long Beans (cut about 2 cm
long and boiled until half cooked)
- 100 gr of Chicken Floss
- 100 gr of Peanuts (fried with a little
cooking oil and do not burn)
- 3 pieces of Bay Leaf
- 2 cm of Galangal (tossed)
- 2 lt of Water
- Cooking Oil
(for sauteing)
Ground Spice Materials
:
- 3 cloves of Garlic
- 4 cloves of Red Onion
- 3 pieces of Red Curly Chili
- 2 teaspoons of Turmeric Powder
- 3 grains of Candlenut
- 1 teaspoon of Coriander
- 1 tablespoon of Salt
- ¼ teaspoon of Pepper Powder
How to make :
- Blend the materials
finely with a blender.
- Sauté and stir
gently with a little cooking oil and with a small fire until cooked and
fragrant. Add the galangal in the smashed and bay leaf. Stir briefly.
- Put chicken
meat, stir until spice blends with chicken meat.
- Add enough
clean water, use medium heat and wait until chicken meat is cooked and soft.
- Lift the
chicken and drain, while let the broth first. After enough cold suwir chicken
meat.
- Put the washed
rice into the chicken stew and adjust the amount of chicken stew water with
rice to pulp. Stirring constantly until the rice is soft.
- Add thick
coconut milk, bay leaf and salt to taste. Stir until it becomes a soft mush.
- Prepare a
serving bowl and add enough porridge and add boiled long beans, chicken shredded,
chicken floss and fried peanuts.
Have a Nice Eat …❤✌❤
