印尼美味佳肴之椰奶鸡/Kalio Ayam
图片及英文原文取自Herti Kitchen
ddrwx2译于2014年10月7日
Kalio Ayam:
Kalio ayam (chicken with coconut milk) is a dish which originated from Minangkabau.
It's tasty and spicy.
椰奶鸡:
Kalio ayam (椰奶鸡)是起源于印尼苏门答腊岛Minangkabau(米南卡堡)的鸡肉菜肴。
它是清香味美的佳肴之一。
Ingredients: 成分:
1 whole chicken, divide into 10-12 pieces 鸡一只, 切成10至12块
1/2 - 3/4 can of thick coconut milk 1/2至3/4罐浓稠椰奶
3 potatoes, medium size, divide into 4 pieces 3只中等大小的马铃薯, 切成4块
2 cm galangal, bruised 2厘米长的沙姜, 剁扁之
2 indonesian bay leave (daun salam) 2片沙榄叶
1-2 lemon grass, bruised 1至2片香茅
1 Turmeric leave 1片黄姜叶
Salt and Sugar, for taste 食盐和糖少许, 调味用
Vegetable oil 植物油(菜油)少许
Spices, blend until smooth: 调味料, 混合调和至柔滑
8 shallot 冬葱(一种小洋葱)8颗
6 garlic 蒜头6瓣
6 red chilies 红辣椒6颗
4 candle nuts 石栗4颗
3/4 tsp turmeric powder 黄姜粉3/4茶匙
1 cm ginger 生姜1厘米长
3/4 tsp coriander 芫荽籽3/4茶匙
3/4 tsp pepper 胡椒粉3/4茶匙
Directions:
Saute the blended spices in the hot oil, until fragrant.
Meanwhile, preheat the thick coconut milk with galangal, turmeric leave, bay leave
and lemon grass just until warm.
Stir the sauted spices in warmed coconut milk and bring it slowly to boil.
Don't forget to stir it all the time.
Add the chicken. Reboil slowly.
When the chicken is half cooked, add diced of potatoes.
Put salt and sugar for taste.
Simmer it about 1-2 hours and stir once a while gently.
烹制法说明:
于热油中嫩煎那些调味香料至其喷香。
同时将浓稠椰奶及沙姜, 黄姜叶, 沙榄叶和香茅预热至温。
将经嫩煎的调味香料放入温热的椰奶里搅拌并使之慢慢地煮开。
别忘了必须自始至终地搅拌之。
加入鸡肉, 再煮开之。
鸡肉煮到半熟时, 投入已切丁的马铃薯。
加一点食盐和糖来调味。
炖1至2小时, 其间须轻轻搅动一两次。
