Ayam Bakar Padang

Ingredients:

Ayam kampung 1 tail cut four sections
1 stick Cinnamon
Seeds 3 Cloves
5 pieces of orange leaves
1 / 2 pieces of turmeric leaves
2 stalks Lemongrass
3 tablespoons cooking oil
500 ml Coconut milk is kentalnya
100 ml thick coconut milk

Spices are blended:
4 red chilies
3 cloves garlic
4 pieces 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 spices blended with vegetable 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 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.
After cold coat the entire surface of chicken with remaining sauce and roasted dried up a bit yellowish.
Serve.



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