Garang Asem Ayam (Chicken Cooked In Sour Coconut Sauce)

ingredients

1 rooster, cut into pieces according to taste. Clean washEnough water to boil500 ml thin coconut milk500 ml medium thickness coconut milk1/2 tsp Pepper powderSalt to tasteSugar to tasteMushroom Broth to taste15 cucumber trees, cut into 24 pcs green tomatoes, cut into 43 pcs red tomatoes, cut into 45 pcs red chili, sliced ​​oblique10 whole cayenne pepper (according to taste)6 lbs bay leaf6 sheets (number 8) Orange LeafOil for fryingBanana leaves as neededHeat-resistant plastic (to coat the leaves so they don’t leak)

slice seasoning

12 pcs Shallots8 cloves of garlic4 cm Galangal3 cm Ginger3 stalks Lemongrass, take the white

steps to make

1. Boil the chicken until the water boils, remove and drain2. Heat cooking oil, saute garlic until fragrant. Add the onion, galangal, ginger and lemongrass, stir-fry until fragrant.3. Add chicken and thin coconut milk, stir. Cook until the chicken is half tender4. Pour in the coconut milk, ground pepper, sugar & salt, mix well. Bring to a boil, add mushroom stock. Stir well & taste correction. Cook over low heat until the chicken is tender and the gravy is slightly reduced (stirring occasionally to prevent the coconut milk from breaking). Turn off the fire5. Heat the steamer until it boils.6. Prepare one banana leaf, add plastic on top and stack it again with banana leaves. Arrange 1 bay leaf, 1 lime leaf, chicken, pieces of red chili, star fruit, green tomatoes, red tomatoes & whole cayenne pepper, add enough gravy. Wrap in tum shape, secure with toothpick. Do it to the end.7. Steam fermented tamarind for 30 minutes.Lift and serve