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By: Naz Rinn Chan

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Monday, 12-Feb-2007 07:57 Email | Share | Bookmark

Nampak mcm kurma ayam tapi bukannn...
Saper punya drumstick tuuu..


1 kati ayam
3 shallots
3 cloves garlics
2 inch ginger
2 tblspn corriender (Ketumbar biji), pounded
1 teaspn fennel seeds (Jintan manis), pounded
1/2 teaspn tumeric powder, pounded
1 1/2 teaspn salt, pounded
1 lemon grass
1 star anis (Bunga lawang)
2 inch cinnamon (Kayu manis)
3 cloves (Cengkih)
3 cardamom seeds (Buah pelaga)
2 potatoes
2 cups coconut milk

1. Stir fry all the pounded ingredients plus all the spices until fragrant.
2. Immediately add in the chicken and let simmer.
3. Pour in coconut milk and bring to boil. Stir once in a while not to let the gravy crumbled.
4. Add in potatoes, put the lid and let to cook for a few minutes or until the potatoes softened.

This recipe is inherited from my mom. In the family it is simply known as `AYAM MASAK PUTIH`, basically maybe because of its whitish colour. However, I feel that it is not much different to OPOR AYAM an Indonesian version of cooking it...Well, whichever it is..this is the version I usually cook.
To me, the taste is much better than `KURMA AYAM` . The spices that`re included in the ingredients generate extra spicy aroma. Try it....

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