Cooking Recipes

• 1 ½ pounds of chicken, not too young
• 12 cups coconut milk from coconuts 3
• Kandis tamarind 2
• 1 stalk lemongrass, in
• 1 turmeric leaf sheets
• 2 lime leaves
• Salt to taste

Spices are blended:

• 1 ounce of red pepper
• 15 pieces of 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 wound with cotton thread so that can not be separated meat
• when cooked.
• In a pan: boil coconut milk with spices are blended plus leaves and Kandis acid.
• Stir constantly, until thickened to santannya not broken. When it started out of oil, inputs chicken pieces.
• Stir and cook on medium heat. If you want to be discolored, reduce the heat.