Ingredients
400 grams of fresh wet noodle
100 grams of cabbage, sliced rather wide
100 grams of fresh bean sprouts, remove the tail
2 boiled chicken eggs, each cut into 2 lengthwise
120 grams of shredded chicken fried
50 grams of celery, sliced
4 grapefruit limo
50 ml sweet soy sauce
fried onions
Spices that are:
3 spring onions
3 cloves of garlic
1 tsp dried ebi
3 tablespoons cooking oil
Gravy ingredients:
500 ml chicken stock
300 ml thick coconut milk
3 tbsp corn flour / corn starch can be increased / reduced if the sauce is too thin / thick)
Salt and pepper to taste
Ingredients Sambal Rawit:
10 grams red chili sauce
5 grams of green chili
50 ml of boiled water
How to Make:
Heat oil in a skillet, saute ground spices until cooked and fragrant. Add chicken broth (reserving 50 ml chicken stock to thin the cornstarch / corn). Cook until broth boil then reduce heat
Dilute cornstarch / corn with the remaining chicken stock, and add to the sauce before. Add the salt and pepper and coconut milk, stirring constantly until the sauce thickens and evenly, reduce the heat
Boil water, put the noodles, cabbage and bean sprouts in a strainer and dip in boiling water for approximately one minute and shaked until slightly wilted vegetables
Place all ingredients in a bowl before / plate, then pour thick gravy on top
Sprinkle shredded chicken, sliced egg rebuis chicken, leek and celery slices on top, and fried onions
Serve with a companion: chili sauce, soy sauce and orange slices limo Manis Bango
How to Make Sambal Rawit:
Boil water, cayenne pepper boiled until cooked, remove from heat and puree
Place in a small bowl and add enough lukewarm water
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