[Masak Bareng Yuk!] Spicy Clay Pot Chicken
Back again to 'Masak Bareng Yuk!' event.
I just realize that today is the last day for posting the entry. Puuuuffff...
The theme that the host has chosen for this month is 'North Sulawesi Dish using Chicken as the Main Ingredient'. North Sulawesi is an Indonesian province that located on center-north part of the archipelago on the island of Sulawesi just to the south of the Philipines.
The unique part of North Sulawesi dish is rich of leaves aroma and 'hot' spicy. This makes the food a bit special and different compared to the general dish from other parts of Indonesia.
Most of the North Sulawesi dish use lots of aromatic leaves that always raise an appetite and very mouth-watering. Kaffir leaf, basil, lemon grass and pandanus leaf are the most popular used in their culinary. The spicy aroma come from small chillies.
Fish is the most popular meal in North Sulawesi. Most of villages and cities are located just by the seashores. It explains about the fish. By the way, one of the most beautiful corals and under-water flora in the world is in North Sulawesi. It's the beautiful Bunaken.
Beside fish and delicious stir fried vegetables, they have other type of very famous meals, like Ayam Rica-rica (Hot & Spicy Grilled Chicken), Ayam Tuturaga (Fragnant Curried Chicken, Manado Style), Ayam Masak Belanga (Spicy Clay Pot Chicken) and more.
This time, I tried the Spicy Clay Pot Chicken, that is supposed to be cooked on a clay pot. Unfortunately I don't have one, so I just used my big steel pan to cook this meal. The combination of aromatic leaves, lime and chillies has produced a very special flavour of chicken meal. To give more 'traditional' flavour, I used banana leaves to cover the pan while shimmering the chicken. Please come, the food is ready...
I just realize that today is the last day for posting the entry. Puuuuffff...
The theme that the host has chosen for this month is 'North Sulawesi Dish using Chicken as the Main Ingredient'. North Sulawesi is an Indonesian province that located on center-north part of the archipelago on the island of Sulawesi just to the south of the Philipines.The unique part of North Sulawesi dish is rich of leaves aroma and 'hot' spicy. This makes the food a bit special and different compared to the general dish from other parts of Indonesia.
Most of the North Sulawesi dish use lots of aromatic leaves that always raise an appetite and very mouth-watering. Kaffir leaf, basil, lemon grass and pandanus leaf are the most popular used in their culinary. The spicy aroma come from small chillies.
Fish is the most popular meal in North Sulawesi. Most of villages and cities are located just by the seashores. It explains about the fish. By the way, one of the most beautiful corals and under-water flora in the world is in North Sulawesi. It's the beautiful Bunaken.
Beside fish and delicious stir fried vegetables, they have other type of very famous meals, like Ayam Rica-rica (Hot & Spicy Grilled Chicken), Ayam Tuturaga (Fragnant Curried Chicken, Manado Style), Ayam Masak Belanga (Spicy Clay Pot Chicken) and more.
This time, I tried the Spicy Clay Pot Chicken, that is supposed to be cooked on a clay pot. Unfortunately I don't have one, so I just used my big steel pan to cook this meal. The combination of aromatic leaves, lime and chillies has produced a very special flavour of chicken meal. To give more 'traditional' flavour, I used banana leaves to cover the pan while shimmering the chicken. Please come, the food is ready...
source : The best of Indonesian Cooking by Yasa Boga.
Ingredient:
1 chicken, cut into small pieces
1 tsp salt
1-2 tbsp lime juice
3 tbsp oil
1/2 turmeric leaf, finely sliced
1 pandanus leaf, finely sliced
3 kaffir lime leaves, finely sliced
2 stalks lemon grass, bruised
4 green chillies, coarsely sliced
2 spring onions, cut into 2 cm pieces
25 grams basil leaves
Spices (ground)
7 red chillies
2 tsps turmeric
2 tsps ginger
7 shallots
3 gloves garlic
2 chopped tomatoes
1 tbsp salt
Method:
1. Rub chicken with 1 tsp salt and lime juice, and let it stand for 10 minutes.
2. Heat oil and saute the ground spices until fragnant. Add the chicken, turmeric leaf, pandanus leaf, kaffir leaves and lemon grass. Fry for a few minutes before adding enough water to cover the chicken. Bring to the boil.
3. Simmer until the chicken is tender, then add green chillies, spring onions and basil leaves. Cook until the gravy thickens.
Ingredient:
1 chicken, cut into small pieces
1 tsp salt
1-2 tbsp lime juice
3 tbsp oil
1/2 turmeric leaf, finely sliced
1 pandanus leaf, finely sliced
3 kaffir lime leaves, finely sliced
2 stalks lemon grass, bruised
4 green chillies, coarsely sliced
2 spring onions, cut into 2 cm pieces
25 grams basil leaves
Spices (ground)
7 red chillies
2 tsps turmeric
2 tsps ginger
7 shallots
3 gloves garlic
2 chopped tomatoes
1 tbsp salt
Method:
1. Rub chicken with 1 tsp salt and lime juice, and let it stand for 10 minutes.
2. Heat oil and saute the ground spices until fragnant. Add the chicken, turmeric leaf, pandanus leaf, kaffir leaves and lemon grass. Fry for a few minutes before adding enough water to cover the chicken. Bring to the boil.
3. Simmer until the chicken is tender, then add green chillies, spring onions and basil leaves. Cook until the gravy thickens.
Ayin, Dheeta, Shinta... terimakasih.
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