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INGREDIENTS
- Chicken slice
- turmeric powder
- 3 inch ginger – slice
- 2 cloves of garlic – slices
- 1 big onion – slice
- 1 red chili and 5 ladiesfinger
- enough oil
- salt to taste
METHOD
- put all the chicken and tumeric in your frying pan . Cook them untill it tender enough
- Once all water access dry out, add in oil
- Heat the oil, ginger, garlic and onion
- Stir them,then add chili and ladies finger , keep stiring
- taste with salt
Servce with White rice.
INGREDIENTS
- 1 kg of ribs or any bone
- 1 thumb size of ginger – knocked
- 1 tsp of black paper – pounded
- 1 sup bunjut
- 3 pcs of cadammon
- 2 anise star
- 1 stick of cinnamon
- 2 clove of garlic and 5 shallot – pound to make paste
- salt and white pepper for taste
- for garnishing, fried shallots, chinese parsley and onion spring
METHOD
- boil the ribs with ginger for 4 hours (if you use slow cokker) or else just boil untill the meat get tender
- in another pan, heat some oil, then fry cinnamon,anise star, cadammon then follow by onion+garlic+black pepper.
- once brown, pour the (including the oil) to your boiling pot together with sup bunjut.
- simmer for 30 mins.
- ready to serve.
- garnish with fried shallots, chinese parsley and onion spring.
- squezze lime on it to add more kick
INGREDIENTS
- 2 cups os fragrance rice – washed
- 1 screwpine leaf
- a pinch of tumeric powder for colouring
- a tsp of mince garlic
- 1 anise star and 2 caddamon
- 2 cups of chicken stock
- 1 tbps of margarine
METHOD
- heat the margarine
- then saute garlic with anise star and caddamon
- add turmeric and screwpine leaf (daun pandan)
- then add chicken stock.
- once the stock ready and cooled, cook the rice with stock las usual.
