Ingredients:
1 tail domestic poultry
100 ml vegetable oil
1 lime, take the water
Spices, puree:
14 dried red chilies
12 grains of red onion
8 cloves garlic
100 g red tomatoes
2 tsp fried shrimp paste
5 cm kencur
25 g Javanese sugar
2 tsp salt
Direction:
Shop chicken from the middle of the chest up to the neck. Turn the chicken and press to open.
Heat oil, stir-fry until fragrant spices finely and cooked. Lift.
pour lime juice, mixed flat.
grime chicken with spices to the average.
Place trays in the flat, hot roast in 180 C oven for 1 hour until cooked. Back-back and spices olesi sporadically. Lift.
Grilled chicken on the coals until the charcoal fire rather dry.
Lift. Serve warm with the rest seasoning.
For 6 people
1 tail domestic poultry
100 ml vegetable oil
1 lime, take the water
Spices, puree:
14 dried red chilies
12 grains of red onion
8 cloves garlic
100 g red tomatoes
2 tsp fried shrimp paste
5 cm kencur
25 g Javanese sugar
2 tsp salt
Direction:
Shop chicken from the middle of the chest up to the neck. Turn the chicken and press to open.
Heat oil, stir-fry until fragrant spices finely and cooked. Lift.
pour lime juice, mixed flat.
grime chicken with spices to the average.
Place trays in the flat, hot roast in 180 C oven for 1 hour until cooked. Back-back and spices olesi sporadically. Lift.
Grilled chicken on the coals until the charcoal fire rather dry.
Lift. Serve warm with the rest seasoning.
For 6 people
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