Manadonese food is very popular throughout Indonesia. The taste of option is really hot and spicy. Ayam woku is a Manadonese stewed spicy chicken with spicy chilli woku sauce. Woku is a genuine Manado sauce that get called from Daun Woka. Daun woka is a type of young coconut leaf that is generally utilized as a warm rice wrapper.
In Manado's history of cooking, woku spices is rich Manadonese combined spices. In fact this woku making use of seafood as standard active ingredients however some friend utilize chicken. There are 2 variation of woku, i.e. Woku Belanga (prepared with juicy sauce in belanga or pan) or Woku Daun (prepared covered in banana/woku leaves).
Directions:
1 Chicken-cut, 1 tsp Salt, 150 ml Water
2 tablespoon Lime juice, 30 Lemon basil leaves
1/2 tsp Sugar, 100 ml Coconut milk
5 tablespoon Frying oil, 2 Lemongrass-bruised
Very finely sliced:
3 Green onions
7 Kaffir lime leaves, 1 Pandan leaf
5 Green chilies, 1 stalk Turmeric leaves
Grind into a paste:
6 Candlenuts, 2 cm Turmeric
3 Cayenne peppers, 7 Green chilies
8 Shallots, 1 Tomato
4 Bird's eye chilies, 2 tsp Salt
3 cloves Garlic, 3 cm Ginger
Directions:
1. Rub the chicken with salt & lime juice, let it mean 30 minutes. Then fry till half prepared.
2. Saut� the spices paste with oil.
3. Stir in the chicken & other components with the exceptions of basil leaves & green onions.
4. Gather the water & coconut milk; give a simmer.
5. Prepare till the chicken tender & the gravy lowered, include in basil leaves & green onions, cook for 2 minutes.
Directions:
1 Chicken-cut, 1 tsp Salt, 150 ml Water
2 tablespoon Lime juice, 30 Lemon basil leaves
1/2 tsp Sugar, 100 ml Coconut milk
5 tablespoon Frying oil, 2 Lemongrass-bruised
Very finely sliced:
3 Green onions
7 Kaffir lime leaves, 1 Pandan leaf
5 Green chilies, 1 stalk Turmeric leaves
Grind into a paste:
6 Candlenuts, 2 cm Turmeric
3 Cayenne peppers, 7 Green chilies
8 Shallots, 1 Tomato
4 Bird's eye chilies, 2 tsp Salt
3 cloves Garlic, 3 cm Ginger
1. Rub the chicken with salt & lime juice, let it mean 30 minutes. Then fry till half prepared.
2. Saut� the spices paste with oil.
3. Stir in the chicken & other components with the exceptions of basil leaves & green onions.
4. Gather the water & coconut milk; give a simmer.
5. Prepare till the chicken tender & the gravy lowered, include in basil leaves & green onions, cook for 2 minutes.
