Chicken Recipe Ingredients Later Bage
Chicken later bagels are made from materials that are easy to prepare whether we base ingredients and seasoning ingredients rempahnya. To be able to immediately start, let's prepare the direct materials for this special recipe as follows:
The basic ingredients
1 whole chicken, cut into pieces
1 liter of water
Block 2 pieces MAGGI ® Chicken flavor
30 grams of leaf or leaves tamarind chutney kedondong
1 tablespoon vegetable oil
Crushed material
5 red onions
3 cloves of garlic
6 eggs hazelnut
½ cm galangal
1 teaspoon toasted coriander
1 teaspoon pepper grains
2 teaspoons salt
How to Make Chicken Later Bage Typical Lombok
How to make a typical menu is not difficult, just a few steps away and the dishes will be ready to serve. Making steps are:
First saute ground spices until fragrant.
Then enter the chicken pieces, stir until stiff.
After that enter the water and enter Maggi. Simmer until chicken is tender meat.
Enter kedondong last leaf, and cook until wilted. Remove and serve while warm.
To make this menu to make it more special use young chicken broth to get a more savory and the meat is more tender. For kedondong leaves can be replaced with a similar flavor that can produce fresh and sour taste. Ok my description to be here, good luck with the specials menu that area.
Visit On Blogger : http://foodinindoo.blogspot.com
Chicken later bagels are made from materials that are easy to prepare whether we base ingredients and seasoning ingredients rempahnya. To be able to immediately start, let's prepare the direct materials for this special recipe as follows:
The basic ingredients
1 whole chicken, cut into pieces
1 liter of water
Block 2 pieces MAGGI ® Chicken flavor
30 grams of leaf or leaves tamarind chutney kedondong
1 tablespoon vegetable oil
Crushed material
5 red onions
3 cloves of garlic
6 eggs hazelnut
½ cm galangal
1 teaspoon toasted coriander
1 teaspoon pepper grains
2 teaspoons salt
How to Make Chicken Later Bage Typical Lombok
How to make a typical menu is not difficult, just a few steps away and the dishes will be ready to serve. Making steps are:
First saute ground spices until fragrant.
Then enter the chicken pieces, stir until stiff.
After that enter the water and enter Maggi. Simmer until chicken is tender meat.
Enter kedondong last leaf, and cook until wilted. Remove and serve while warm.
To make this menu to make it more special use young chicken broth to get a more savory and the meat is more tender. For kedondong leaves can be replaced with a similar flavor that can produce fresh and sour taste. Ok my description to be here, good luck with the specials menu that area.
Visit On Blogger : http://foodinindoo.blogspot.com
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