Chicken by opor

Material:
• 1 medium chicken tail
• 1 liter of coconut cream
• 1 / 2 liters of thick coconut cream
• 2 bay leaves
• 2 kaffir lime leaves
Spices that are:
• 8 pieces purple onion
• 4 cloves garlic
• 1 tsp Coriander
• 1 / 2 tsp cumin
• half finger the galangale
• 5 pieces Pecan
• Pepper, salt and sugar to taste
How to cook it:
• Chicken cleaned, delve pieces according to your tastes, wash and clean.
• Stir-fry the spice paste until fragrant smell, add bay leaf
• Chicken enter, mix well, allow to wilt, add the coconut milk and watery.
• After a somewhat subsided add thick coconut milk, when it appointed a new tender.
• To cook opor should be used where the material is not stenlis or smudged, because the spices that we use is white.

Chicken Chilli
Material:
Chicken (optional)
5 tablespoons soy
lemon or lime (optional)
garlic (2 cloves)purple onion (1 seed)
1 tablespoon butter
oil for frying (5 tablespoons)
salt
vitsinCayenne (to taste)

Method:
1. Chicken fried until brown, remove and drain
2. white and purple onion, finely chopped
3. red chili cut too small - small
4. Heat the butter, setelh liquid, garlic and enter
red.
5. Setelh fragrance, enter your chili, and soy.
6. After that enter the salt, and lemon vitsin.
7th. Finally enter the chicken. Ready to serve.

FRIED CHICKEN By Mbok BEREK

Material:
• 1 chicken fat and younger who
• 8 purple onion
• 3 cloves garlic
• a thumb the galangale
4 bay leaves •
• salt to taste
• Coconut milk
• Oil for frying
How to make:
1. After cleaning the chicken halves. Place in skillet, seasoning bubuhi-2 (two kinds of onions and salt) that accepts been finely ground.
2. Langkuas beaten until cracked, greeting left intact. Pour the coconut milk, cover pan, discuss and consider with a big fire. If you already boiling flames diminished.
3. Discuss and consider until chicken is tender. Then the cooking oil with very hot well.

Fried Chicken Kalasan

MATERIALS:
• 1 chicken
• 500 cc coconut cream
• 1 / 2 teaspoon bicarbonate of soda
• 4 cloves garlic, finely chopped
• salt
• cooking oil
How to make:
• Clean the chicken and delve two.
• Boil the chicken with coconut cream, bicarbonate of soda, garlic and salt until just tender and the water dries.
• Heat oil and fry chicken until golden brown color, remove from heat.

FRIED CHICKEN flavor BALI
Ny recipe submissions. Yulia Aji grants.
Material:
• 1 tail (1kg) chicken.
• 1 tablespoon lemon juice.
• 1 tsp salt.
• 5 tbsp cooking myk, for sauteing.
• 8 lbr orange leaves.
• 3 stalk lemon grass, crushed.
• 3 tablespoons sweet soy.
• 1 tbsp tamarind water.
Spice paste:
• 150 g of cayenne.
• 12 shallots.
• 6 cloves of garlic.
• 3 cm ginger.
• 2 tsp shrimp paste.
• 1 tsp salt.
• 4 tsp brown sugar.
Method:
Cut the chicken to be 4-6 parts. Smear the lemon juice and the
salt. Allow a + / - quarter-hour. Heat the cooking oil,
saute ground spices, orange leaves and lemongrass enter.
Stir until fragrant, enter mais sauce and tamarind water.
Enter the chicken pieces. After the chicken is stiff,
cover skillet, reduce the flame.
Continue cooking until chicken is cooked
and the marinade is absorbed. Ready to serve.

Chicken BALI

Ingredients:
• 1 chicken barge in 20 sections
• 1 cm galangal digeprak
• 2 sheets of bay
• 3 sheets of orange leaves
• 2 tomatoes delve eight individual sections
• 2 tablespoons soy
Spices that are:
• 7 red chilies
• 5 pieces of purple onion
• 4 cloves garlic
• 2 cm ginger
• 3 point hazelnut
• 1 / 2 tsp shrimp paste that have been fried
How to Make:
• Chickens that have been cut and cleaned with salt, let sit a minute, half-baked fries, allow.
• Stir-fry the spice paste until fragrant, put ginger, bay, lime leaves, tomatoes and soy.
• Add chicken that accepts been fried, until tomatoes cook until destroyed and spices soak into the chicken, ready to serve.

Grilled chicken by Padang

Material:
• 1 tail is cut four pieces of Native Chicken
• 1 Cinnamon stick
• 3 cloves
• 5 lime leaves
• 1 / 2 turmeric leaf
• 2 sticks Citronella
• 3 tbsp Oil
• 500 ml thick coconut cream medium
• 100 ml thick coconut cream

Spices that are:
• 4 pieces of red pepper
• 3 cloves garlic
• 4 pieces of purple onion
• 1 / 2 tbsp Coriander
• 1 / 2 tsp Anise
• 1 / 2 tsp Caraway
• half tsp Pepper
• 2 cm Ginger
• 2 cm Lengkuas
• 3 cm turmeric
• 3 seed Pecan

Method:
• Stir-fry the spice paste with the oil, along with cinnamon, cloves, lime leaves, turmeric leaves and leaves of lemongrass until fragrant and cooked.
• Put the chicken, stir-fry the ingredients until half cooked chicken.
• Add thin coconut cream, reduce heat, and cook until the sauce is low.
• Add the thick coconut cream and cook again until the sauce begins to dry, lift the freeze.
• After cool coat the entire surface of chicken with remaining sauce with dried and so roasted to slightly yellowish.
• Serve.

MATERIALS:
Porridge:
200 g rice, wash, drain
Two liters of water
2 pandan leaves
2 bay leaves
1 teaspoon salt

Mayonnaise:
1 chicken breast
1 stalk spring onion and 2 stalks celery
1 liter of water
1 stalk lemongrass, lime leaves 3 sheets, and 2 cm ginger, crushed
6 tablespoons sweet taste Kecap Bango
3 tablespoons cooking oil

Refined:
8 onions
5 cloves garlic
3 cm turmeric, roasted
5 grain walnut, toasted
1 tablespoon salt and 1 teaspoon pepper

Complement:
100 grams of fried soybean
5 cakwe fruit, sliced
Sliced green onions, chopped celery, onion, and red chips
Boiled or bottled chili sauce

HOW TO MAKE:

Porridge: cooked rice with water, pandan leaves, bay, and salt into a thick mush, lift, set aside.
Sauce: heat oil, saute ground spices until fragrant, remove from heat. Boil chicken with stir spices, green onions, celery, lemongrass, lime leaves, and ginger until chicken is tender, remove from heat. Suwir-Suwir chicken. Add Kecap Bango sweet taste in remaining broth boil and cook a minute, remove from heat.
Presentation: preparing a bowl, fill with chicken porridge and Suwir. Sprinkle the fried soy beans, green onions, celery, and garlic fries. Pour the soup broth to taste. Garnish with red crackers.
Serves 8