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Ayam Kacang Bukittingga (Peanut Chicken)




Source of Recipe


Recipe via Meal-Master / From the San Francisco Chronicle, 3/9/88.






Recipe Introduction



Categories: Sumatra, Chicken, Ceideburg 2

Yield: 6 servings





List of Ingredients



• 1 md Onions, sliced (1/2 cup)
  
• 2 Garlic cloves, sliced
  
• 1/2 Piece fresh ginger, sliced
  
• 4 Or 5 fresh, hot red chiles, -seeded, sliced
  
• 1/8 ts Ground pepper
  
• 1/8 ts Turmeric
  
• 1 ts Salt or to taste
  
• 2 c Coconut milk
  
• 1 Salam leaf
  
• 1 sl Laos
  
• 1 (3-pound) chicken, cut into-8 pieces, discard loose-skin and fat
  
• 1/3 c Dry roasted peanuts
  






Instructions



1. Process onion, garlic, ginger chile, pepper, turmeric, salt and 1/4 cup coconut milk to a smooth paste. Put the rest of the coconut milk in a pan with the spice paste and bring to a boil over moderate heat.
   
2. Add salam, laos, chicken and peanuts and continue to cook, uncovered, over low heat for 30 to 40 minutes, basing frequently, until almost all the liquid has evaporated. Serve warm.
   
   






Final Comments


Seadog's Food For Thought:

Blessed is he that expects nothing, for he shall never be disappointed.