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Saturday, March 1, 2008

Chiken Semur (Semur Ayam)

# 1 kg chicken pieces (thigh & drumsticks are best)
# 1 brown onion
# 2 garlic cloves
# 2 cm piece gingerroot
# 1 tablespoon ground nutmeg
# 1 tablespoon ground pepper
# 250 g tomatoes , sliced into thin wedges
# 1/4 cup sweet soy sauce
# 2 tablespoons palm sugar (gula jawa)
# 1/4 cup coconut cream
# 3 tablespoons vegetable oil

-Mince the onion, peeled garlic and ginger and set aside.
-Heat the oil in a wok or fry pan and brown chicken pieces, set aside.
-Drain off the oil leaving about 1 tbsp in the wok adding the minced onion mix and saute about 10 mins making sure it does not brown.
-Add the nutmeg and pepper with the tomatoes, and saute a further 10 mins until the tomatoes start to break down.
-Add the chicken pieces, ketup manis and palm sugar and salt to taste. Bring to the boil, cover and simmer for approximately 1 to 1 1/2 hours (this will depend on the size of the chicken pieces).
-Add the coconut milk and bring back to heat. Don't put the lid back on or the coconut milk will curdle.
-Service with plain steam rice.

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