Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Ayam Kacang Bukittingga (peanut Chicken) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Onions, sliced 1/2 cup
2 Garlic cloves, sliced
1/2 Piece fresh ginger, sliced
4 Or 5 fresh, hot red chiles
seeded sliced
1/8 Teaspoon(s) Ground pepper
1/8 Teaspoon(s) Turmeric
1 Teaspoon(s) Salt or to taste
2 Cup(s) Coconut milk
1 Salam leaf
1 Laos
1 3-pound chicken cut into
8 pieces discard loose
skin and fat
1/3 Cup(s) Dry roasted peanuts
Directions:
Process onion, garlic, ginger chile, pepper, turmeric, salt and 1/4
cup coconut milk to a smooth paste. Put the rest of the coconut milk
in a pan with the spice paste and bring to a boil over moderate heat.
Add salam, laos, chicken and peanuts and continue to cook, uncovered,
over low heat for 30 to 40 minutes, basing frequently, until almost
all the liquid has evaporated. Serve warm. Serves 6. From the San
Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; February 24
1993. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 228
Calories From Fat: 176
Total Fat: 20.9g
Cholesterol: 0mg
Sodium: 826.6mg
Potassium: 373.3mg
Carbohydrates: 6.6g
Fiber: 1g
Sugar: 1.5g
Protein: 6.5g


Scale this recipe to Servings [?]