Скачать с ютуб Ayam Woku -- Manadonese Basil Chicken в хорошем качестве

Ayam Woku -- Manadonese Basil Chicken

I would describe Manadonese food as fragrant and spicy. This dish is no exception. Lime leaves, fragrant kemanggi, and lemon grass are layered on top of shallots, garlic, ginger, and turmeric. This is a dish which will delight the senses. If I wanted to make a vegetarian one, I would substitute tofu or tempeh for the chicken. Follow me on: Youtube:    / @worldtravelercooking   Tiktok:   / einhverfr   instagram:   / christravers76   Patreon:   / einhverfr   Recipe: Serves about 6 ------------------------------ 2kg (4.5 lbs) chicken 1 turmeric leaf (optional) 2 pandan leaves (optional) a large bunch of kemanggi (or a small bunch of thai basil) 6 lime leaves 2t salt 1t sugar 1t white pepper 12 Indonesian shallots or 3 European ones, pureed 6 cloves of garlic, crushed Pureed red chili pepper to taste 5 candlenuts or brazilnuts, crushed or finely chipped in a food processor 2-3 cm ginger root (fresh grated) 1 fresh turmeric tuber, grated 3 scallions 1 plum tomato 2T oil 1 lime 500ml (2 cups) water. Chop chicken into small pieces. Juice the lime over it, and add 1tsp salt, and the pepper. Mix well and set aside. Heat your wok. When hot, add your oil, your shallots, garlic, candlenuts/brazil nuts, ginger, chilis, and turmeric. Stir fry for a while until it is fragrant but don't let it burn. Add the chicken to the spices and the lime leaves and lemon grass. Also add the turmeric leaf and pandan leaves if you are using them. Stir well and cook until the chicken is about halfway cooked. Add water. Bring to a simmer. Adjust salt and add the sugar. Simmer for half an hour. If the sauce gets too thick you might need to add more water. Chop tomatoes and scallions. Strip basil or kemanggi leaves from the stems. Add the leaves, chipped tomatoes, and scallions. Mix well. Remove from heat. Let rest for a few minutes and then serve on rice.