Indonesian Chicken Breasts

Ingredients:
1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut
4 boneless, skinless chicken breast halves, about 1 pound
1 medium red bell pepper, cut in half

Instructions:
1. Make a marinade out of the first 5 ingredients. Pour it over the chicken and refrigerate for several hours, turning it occasionally to make sure every part of the chicken get coated with it.
2. Heat the grill and remove the chicken from the marinade. Grill the chicken and the bell pepper for about 15 minutes, using the leftover marinade as you do so.
3. To serve, cut chicken and the pepper diagonally into 1-inch slices.

Serves 4.

READ MORE - Indonesian Chicken Breasts

Fried Bean Sprouts Food Cuisine

You can find bean sprouts as additional ingredients in many Indonesia food cuisines. But, in Bogor, West Java, there is cuisine that uses bean sprouts as main ingredients. That is Fried bean Sprouts.

Usually, this menu added with green onion leaves, oncom (fermented cake made from soybean sediment), noodle, and soybean. Its easy to cook. Because the secret of its delicious come from the sauce and hot sauce.

READ MORE - Fried Bean Sprouts Food Cuisine

RENDANG DAGING SAPI RESEP PADANG

BEEF IN SPICY COCONUT GRAVY - RENDANG DAGING

Beef in spicy coconut gravy is the most popular padang food for traveler because we can keep this dish for some time. The dryer the gravy, the longer we can keep. One month or even 3 months is the limit of storing this beef spicy coconut gravy, but that depends of the quality of making one.


INGREDIENTS:

1 kg beef (without fat), cut into 12-15 pieces

2 liters coconut milk from 2 coconut fruit

3 turmeric leaves,knotted

5 kaffir lime leaves

5 cm ginger, grated

10 cm galangal, grated

2 lemongrass, crushed and knotted



INGREDIENTS TO GRIND:


12 shallots, peeled

5 cloves garlic, peeled and crushed

10 red hot chilies, sliced

5 candlenuts, roasted

3 tbsp coriander, roasted

1 tsp cumin, roasted

Salt to taste



HOW TO MAKE:

1. Mix well all the ground ingredients together with beef, grated ginger and galangal, add turmeric leaves, kaffir lime leaves and lemongrass in a bowl. Marinade for 15 minutes and set aside.

2. Heat the oil in a wok, place marinade beef, stir well until the meat changes the color.

Pour coconut milk little by little with slowly stirring until reduce the sauce. Keep cooking while stirring once in a while until the surface glisten and the meat become tender

3. Put the heat to low, continue cooking until the coconut sauce become dry. Remove from the wok, place into a bowl and ready to serve.

READ MORE - RENDANG DAGING SAPI RESEP PADANG