Curried Chicken Pineapple and Spicy Sour Meat

• ·         Curried Chicken Pineapple

Curried Chicken Pineapple,typical Minang, Padang, Indonesia has a very savory taste because there is a fusion between the taste of chicken, pineapple, spices and coconut milk. Cuisine this one is also very popular, especially for people Minang, Padang, Indonesia. the workmanship and processes and materials are also almost the same as the usual chicken curry, it's just that there is a combination of pineapple.

As for the recipe ingredients and how to make it is:

Ingredient:

1. 1 whole chicken, cut into 6 part
2. 1 lemon, squeeze the water 
3.  2 bay leaves
4. leaves of turmeric 
5. 2 stalks lemongrass, crushed 
6. 2 lime leaves
7. 1.5 liters of coconut milk diluted from 2 coconuts
8. 500ml coconut milk
9. salt to taste
10. 1/4 pineapple, cut into pieces
11. 3 tablespoons cooking oil

Ground spices:

1.   5 red chilies curly
2. 4 large red chilies
3. 8 red onions
4. 4 cloves of garlic
5. 1/2 teaspoon pepper
6. 1 teaspoon coriander
7. 2 cm turmeric
8. 2 cm ginger
9. 1 cm galangal

How to make:

1. Rinse the chicken, coat with lemon juice and salt, let stand a minute, drain. 
2.   Heat oil, saute ground spices, add the bay leaves, turmeric leaves, lemon grass ,and lime leaves. Stir until fragrant.
3. Add chicken, and cook until half cooked. Enter stir chicken into thin coconut milk, and cook until boiling.
4. Pour the coconut milk thick and cook until the chicken is tender, the sauce thickens, and greasy. New enter pineapple, stir, remove from heat. Serve warm.

• ·         Spicy Sour Meat

Indonesian cuisine recipes, Meat Acid typical spicy Padang, Indonesia. Acid spicy meat tasted sour and spicy, so if you have ulcer disease should not eat too much.

Ingredient:

1. 1/2 kg of meat, cut into 1 cm
2. 1/2 liter of water
3. 200 gr minced chili
4. 2 lime leaves
5. 1/2 sheet turmeric leaf, node and torn
6. 2 stalks lemongrass, crushed
7. 1 piece kandis acid
8. 1/2 teaspoon salt

Ground spices:

1. 4 red onions
2. 2 cloves of garlic
3. 1 cm ginger
4. 1 cm galangal

How to make:

1. Cooked or boiled water with the meat, minced chili, mashed seasoning, lime leaves, turmeric leaves, and lemongrass with a low heat until boiling.
2. Once the meat is rather soft, enter kandis acid and salt. Continue cooking until the meat is tender and the flavors mingle. When the meat is tender and the water has not stay little add hot water to taste. When the meat is tender and the flavors mingle. Lift.

                                                                  Good Luck

source:
1. http://pankersnews.blogspot.com/2013/11/gulai-ayam-nanas-khas-pelalawan-beserta.html
2. http://www.resepnya.com/3557/resep-masakan-indonesia-daging-asam-padeh-khas-padang/