host posted on May 15, 2009 00:25
Ingredients:
1 chicken (1,200 gr)
2 serehstengels, bruised
2 jerut purut leaves
3 salam leaves
oil
Boemboe:
3 cloves garlic
3 Thelen paste Bakar
2 Theelen ketumbar
1 Thelen JINT
5 cm kunyit (turmeric)
3 tablespoons breath
200 ml water
Preparation:
Cut the chicken into pieces. Rub or milling the ingredients for the boemboe a fine paste. Mix it the sereh, the jerut purut the salam and the chicken and leave at least 12 hours to withdraw. Heat a wok / wadjan oil and fry the pieces are crispy and cooked chicken.