Material :
1 chicken (cut according to taste)
3 lemongrass stalks
3 bay leaves
3 pieces of lime leaves
Ground spices :
7 cloves of garlic
5 spring onions
5 candlenuts
3-5 medium turmeric
1/2 tsp pepper
1 teaspoon coriander
3 cm galangal
1 cm ginger
To taste salt
Creamy material:
200ml of remaining chicken stew
1 egg
125 gr sago starch / tapioca / starch
1-2 tablespoons of rice flour
1 tablespoon thick / instant coconut milk
1/2 teaspoon baking powder / baking soda
100ml water (approximately until the dough is liquid)
How to make :
- Boil the chicken with ground spices until the chicken is tender (low heat so that the chicken is not tough), remove and drain (the water is adjusted, a little more to make creamy)
2.Take the remaining water from the chicken stew (200 ml, set aside the leaf spices, then mix the kremesan ingredients (liquid dough) - Heat the pan with a lot of oil, then take the poured dough with your fingers in a circle around to form a net, fry until golden brown remove and drain, repeat until the dough runs out, serve with sambal + fresh vegetables + warm rice
Enjoy