1 tail (800 g) chicken
8 red onions
4 cloves garlic
1 tsp pepper powder
1 -2 tsp salt
2 bay leaves
2 stalks lemongrass, crushed
± 500 ml coconut milk
Spread:
50 grams red chili, cut into pieces
3 cloves garlic
½ teaspoon salt
2 tablespoons cooking oil
2 tablespoons brown sugar comb
1 tablespoon soy sauce
200 ml of water
Tomato sauce:
2 tablespoons cooking oil
8 red chilli, chopped
Cayenne fruit 5
3 red onions
Tomatoes 1
2 tsp roasted shrimp paste
1 teaspoon salt
2 teaspoons brown sugar comb
How to make:
Cut the chicken into 4 pieces. Puree onion, garlic, pepper, salt. Marinate chicken with delicate spices, set aside at least 30 minutes to allow the flavors to infuse.
Put chicken and marinade in a pan, add bay leaves, and lemongrass. Pour coconut milk, cook until boiling, reduce the heat. Cover the pan and cook until the water ran out and the chicken is cooked. Take care not to chicken destroyed, lift.
Spread: Puree the red peppers, garlic, and salt. Heat cooking oil in a skillet, saute the spice mixture until cooked through and fragrant. Enter the brown sugar, soy sauce, and water. Cook until the spices really cooked, lift.
Heat grill on the fire, put the chicken on top. Roast chicken with turned-back and spread with fragrant spices and spread until brown, remove.
Tomato sauce: heat the cooking oil in a skillet. Enter the red chili, chili, onion, tomato, and shrimp paste. Saute until cooked and the tomatoes soft, lift. Put the above mortar, add salt and brown sugar and blend.
Place the grilled chicken on a serving plate and serve while warm with tomato sauce complements.
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