NUSARAYA

Material:

1 ½ pounds of chicken, not too young

12 cups coconut milk from coconuts 3

Kandis acid 2 seeds

1 stalk lemongrass, crushed

Turmeric 1 bay leaves

2 lime leaves

Salt to taste

Blend:

1 ounce red chili

15 pieces red onion

6 cloves garlic

5 candle nut

2 cm ginger

3 cm laos (which need not be crushed, just in keprak only)


How to make:

~ Chicken cut into pieces. Except for the back, other parts

should be entwined with cotton to keep the meat apart while cooking.

~ In the pan: boil coconut milk with spices are blended plus leaves and Kandis acid.

~ Stir constantly, until thickened coconut milk so it is not broken. When it started

input of oil out the pieces of chicken.

~ Stir and cook on medium heat. If you want to be discolored, reduce the heat.