NUSARAYA

Material:

* 1 chicken tail cut off four of the village
* 1 Cinnamon stick
* 3 seeds Cloves
* 5 pieces of orange leaves
* 1 / 2 pieces of turmeric leaves
* 2 stalks Lemongrass
* 3 tablespoons cooking oil
* 500 ml coconut milk was kentalnya
* 100 ml SantanAyam Bakar Padang
Material:

* 1 chicken tail cut off four of the village
* 1 Cinnamon stick
* 3 seeds Cloves
* 5 pieces of orange leaves
* 1 / 2 pieces of turmeric leaves
* 2 stalks Lemongrass
* 3 tablespoons cooking oil
* 500 ml thick coconut milk it was
* 100 ml thick coconut milk

Spices are blended:

* 4 red chilies
* 3 cloves garlic
* 4 pieces of red onion
* 1 / 2 tbsp Coriander
* 1 / 2 tsp Anise
* 1 / 2 tsp cumin
* 1 / 2 tsp pepper
* 2 cm Ginger
* 2 cm galangal
* 3 cm turmeric
* 3 candlenuts

How to make:

* Saute the blended spices with cooking oil and cinnamon, clove, lime leaves, turmeric leaves and lemon grass leaves until fragrant.
* Add the chicken, stir-fry with spices until half-cooked chicken.
* Add the thin coconut milk, reduce heat, cook until sauce is low.
* Add the thick coconut milk cook until juices begin to return to dry, remove to cool.
* Once cool coat the entire surface of chicken with remaining sauce and roasted dried up a bit yellowish.
* Serve.

Spices are blended:

* 4 red chilies
* 3 cloves garlic
* 4 pieces of red onion
* 1 / 2 tbsp Coriander
* 1 / 2 tsp Anise
* 1 / 2 tsp cumin
* 1 / 2 tsp pepper
* 2 cm Ginger
* 2 cm galangal
* 3 cm turmeric
* 3 candlenuts

How to make:

* Saute the blended spices with cooking oil and cinnamon, clove, lime leaves, turmeric leaves and lemon grass leaves until fragrant.
* Add the chicken, stir-fry with spices until half-cooked chicken.
* Add the thin coconut milk, reduce heat, cook until sauce is low.
* Add the thick coconut milk cook until juices begin to return to dry, remove to cool.
* Once cool coat the entire surface of chicken with remaining sauce and roasted dried up a bit yellowish.
* Serve.