Ayam Cincane

Written by on June 15, 2012 in Kalimantan Culinary with 0 Comments

Ayam Cincane



3 Large Macadamia Nuts
2 Large Shallot — sliced
1 Clove Garlic — sliced
1 Teaspoon Shrimp Paste
1/2 Inch Ginger Root — sliced
1 Teaspoon Salt
4 Large Red Chiles — sliced
1 Tablespoon Olive Oil
1 Cup Coconut Milk
1 Tablespoon Brown Sugar
3 Pounds Chicken — cut into 8 pieces

Directions In food processor, chop nuts and then add shallots, garlic, shrimp paste, ginger, salt and chiles.
Make into a paste.
Heat oil in skillet and stir-fry the paste over moderate heat for 2 minutes.
Add coconut milk and sugar.
Cook for 5 minutes.
Add chicken and cook, covered, for 20 minutes.
Put chicken and sauce into a baking dish and bake, uncovered, in 375 degree oven for 15 minutes or until brown on top.
Serve over rice.
Serves 6



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