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Dianne Koltunak Corroy
Nasi koening with tjotjo ajam
A delicious indonesian recipe. The main course contains the following ingredients: poultry, sereh (lemongrass), oil, chicken chops, sambal oelek (200 g), sugar, coconut milk (à 400 g), salt, koenjit, bay leaves, cloves and pandan rice.
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Ingredients
Directions
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clean and halve lemongrass stalks.
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Heat oil in frying pan and fry chicken chops around brown.
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Create on plate.
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Fry sambal with 1 lemongrass stalk gently for about 2 minutes in cooking fat.
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Stir in sugar and let it melt.
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Stir in 1 can of coconut milk and approx.
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1 dl of water.
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Continue stirring until nice sauce is created.
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Place chicken chops in sauce and add salt to taste.
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Chicken uncovered in a gentle heat for about 40 minutes and let sauce thicken.
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Put another coconut milk with 2 dl water, koenjit, other lemongrass stalk, bay leaves, cloves and salt to the boil, stir well.
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Stir in the rice and gently boil in about 15 minutes.
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Covered for about 10 minutes.
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Create rice on four plates.
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Tjotjo ajam next to it.
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Serve with seroendeng, cucumber and omelet strips..
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Nutrition
780Calories
Sodium18% DV425mg
Fat42% DV27g
Protein94% DV47g
Carbs28% DV83g
Fiber4% DV1g
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