Material:6 pieces chicken wings
Dough to chicken wings1 cup cornmeal
2 tbsp garlic powder1
¼ tbsp salt1 tablespoon paprika powder
1 tbsp ground white pepper, which had been pounded
1¼ tbsp turmeric powder
1 tablespoon ground ginger
½ tbsp cayenne (Cayenne)
½ tbsp ground coriander
½ tbsp dried thyme leaves
Marinade soak for chicken
500 ml cream
250 ml of liquid milk
2 tbsp salt
¼ tbsp powdered white pepper
Sambal matah yellow condiment
30 Gr. fresh turmeric, peeled and cut into small
¾ cup milk liquid milk½ tbsp salt
¼ tbsp powdered white pepper
15 pieces of onion, finely sliced
4 pieces of garlic, thinly sliced lengthwise
4 sheets of Kaffir lime leaves, thinly sliced
7 pieces of red chilli, sliced thin diagonal
3 pieces of Lemongrass, finely slices only memarkan and the whiteness of course
1 tbsp fish sauce, mashed
1 tbsp salt
¼ tbsp. black pepper powder
3 tbsp lemon juice
5 tbsp vegetable oil
How to create:
1. mix the onion, garlic, Kaffir lime, chilli, Lemongrass and into the bowl, and stir.
2. heat the fish sauce with a little oil until it smells fragrant, stir in coconut milk and bring to a boil the liquid. After that add
½ tablespoon salt and
¼ teaspoon ground white pepper. While still hot, pour the dough into
1 number, then stir until flat.
3. add vegetable oil into the dough.
4. season with salt and ground black pepper.
5. Add lemon juice and stir until flat.
For the whole dish:
1. soak the chicken wing in the dough for approximately
1 hour.
2. extract and lumuri the entire surface of the chicken with flour until flat.
3. Fry with a temperature of 180 degrees Celsius for 18 minutes.
4. serve with sambal matah condiment yellow on it.
For 2 appetizers (3 piece chicken for each porsinya), serve with rice and sauteed vegetables to taste