(Chicken with yellowish coco soup and Sticky Rice)
Serves: 2 Persons
One of Indonesia fav cuisine wich is rich in flavour, easy to cook and has been modified for my hub's taste.
Using powder instead of fresh spicies will not change the color and taste at all. The hint is simmered the powder in a hot oil before paste ingredient.
And the sticky rice, you can buy instant one when you are busy or serves with baton bread or baquette
4 chicken's legs/ breasts
3 tbsp coconut powder
500 ml water
1 tbsp sunflower oil/ cooking oil
1 tsp sugar
1 1/2 tsp turmeric powder
1 1/2 tsp coriander powder
1 tsp galangal powder
2 cloves garlic
2 fresh red eye chilli ( for more hot add 5)
half of paprika or 2 big red chilli
3 candle nuts (optional)
process shallots, garlic, chilli, paprika and candle nut in a food processor or ground it using mortar and pestle( recommended)
preheat pan with 1 tbsp oil, add all the powders until simmering, add bay leaves, lime leaves, fresh spicy and then the chickens, stir.
Dissolve coconut powder with half glass of warm water from 500 ml, add the remaining water and cocnut milk, stir. Seasining with salt and sugar bring into boiling and cooked. Add potatoes wedge if you served with bread).
Homemade Sticky Rice
1 cup rice (add water leave for 30 mintus and strained)
banana leaves/ plastic bag for boiling
set the banana leaves make it a silinder dia 3 - 4 cm (do not bigger than this otherwise the rice will still raw in the middle), fold 1 side and stapled/ food string.
Fill the silinder half way with strained rice and fold the other side and stapled.
For using boiling bag : do the same as above but prick the plastic bag in some places. Tie both sides.
put it in pressure cooker and fill with water until all covered, cooked in 1 hr after the first sizzling( lower the gas or electric hob but do not turn it off).