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A favorite dish in central Java. It
derives its name from Pekalongan, a sleepy, dusty,
Javanese town near the southern coast of the island.
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Ingredients: |
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1
2 tbsp
1
2 cloves
1 tsp
1
1/4
2 tsp
3 tbsp
1/2 cup
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broiler or fryer
vegetable oil
large onion, chopped finely
garlic, chopped finely
laos
red chili, crushed
roll shrimp paste
salt
tamarind juice
coconut milk from 1/2 coconut |
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Method:
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Place chicken in
a large saucepan. Make sure that the chicken is
covered with sufficient water, and let it simmer
until tender. Remove chicken from stock, cool
and debone. Dice chicken.
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Separately, in a heavy skillet,
heat oil and fry onion and garlic until light
brown. Add laos and crushed chili and stir well.
Then add chicken with shrimp paste and salt.
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Fry chicken until almost dry,
stirring frequently. Now add tamarind juice and
coconut milk. Cover and cook until stock is
almost completely absorbed by chicken. Serve.
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