Untuk melihat versi Bahasa Indonesia klik disini
People from Manado has been known as chili lovers. Whether it’s meat, fish or vegetable, we use a lot of chilis. This dishes is one of the typical Manadonese food and this is taste really good with free range chicken (Indonesian=ayam kampung).
- Chicken: half kilo, must contains some of the chicken bones, cut in small sizes.
- Chili: 5, use the small and hot chili type like bird’s eye chili, the quantity depends on how you can tolerate the chili, if you can’t stand the spiciness use 1 big size chili which is not hot.
- Garlic: 3 cloves
- Ginger: 1 thumb size
- Turmeric: fresh one, 1 thumb size
- Shallot: 1 clove
- Candle nut: 2
- Lemon grass: 1, bruise
- Tomato: 1 big size, remove the middle part which contain more water and cut in small sizes
- Turmeric leave: 1 (you can leave this since it’s difficult to find in Asian stores)
- Kaffir lime leave: 3 (you can leave this since it’s difficult to find in Asian stores)
- Salt to taste
- Cooking oil: 2 tablespoon (1 tablespoon=15 mL)
- Sugar: 1/2 teaspoon (1 teaspoon=5 mL)
Prepares the spices by grinding the ginger and turmeric with half teaspoon of salt in a mortar, then add garlic, shallot, chili and candle nut and keep grinding until it become paste. Keep aside the spices and use the same mortar to grind the tomatoes until it soft enough. Heat the oil in a pan, add the spices and all the herbs and mix using a cooking spoon until the aroma comes out. Next, add the tomato paste and mix the mixture. When the tomato is half cooked, add the chicken and mix the mixture. Keep mixing until the outside of the chicken turn to pale. Next add 1 cup of water and cover the pan with its lid to soften the chicken. You can add more water until the chicken is soft enough. When the chicken is soft, wait until the water evaporate and the mixture become thick (you can see the oil separate from the spices). Ready to serve.