½ kg 1chicken, cut in to 7 pcs
1 tomato, cut into 7 pcs
1 cm galangal
1 cm ginger
1 cm turmeric
½ tsp chili powder
6 cloves of garlic
4 cloves of onion
1 Tbs. 2Knorr All-in-One
1 tsp salt
½ tsp sugar
1 tsp candlenut
2 pcs kaffir lime for removing the raw chicken smell
4 Tbs. cooking oil for sautéing
3Banana palm leaves (make it wither by drying it on a stove)
1.Smear the chicken with Squeezed lime juice. Wait for about 10 – 15 minutes. Then, clean it up.
2.Puree all the ingredients with blender, then sauté the puree until it smells aromatically.
3.Put in 7 pieces of chicken, then add 3 Tbs. water, stir until it is dried.
4.Take the dried banana palm leaves for covering the chickens.
5.Put lemon basils on top of each banana palm leaf.
6.Add 1 piece of chicken, and give other lemon basils on the top of the chicken and put a piece of tomato.
7.Wrap up the banana leaves until it covers all. Pin the banana palm leaf with small skewers/toothpicks in the corner and the middle.
8.Repeat the 5-7 step for the 6 other pieces of chicken.
9.Steam the chickens wrapped with banana palm leaf for about 40 minutes.
10.Delicious steamed chickens wrapped with banana palm leaf are ready to serve.
1Usually in Indonesia, most of recipes use ayam kampung (Javanese chickens) for better dishes. Ayam kampung is a traditional-raised chicken with low fat under its skin, has yellow-coloured skin and lean and tender meat. It lives freely and searches its food itself.
2You can either follow the recipe or use another MSG enhancer, like Accent Flavor Enhancer, with your desired measurement.
3Alternatively, if you can’t find any banana palm leaf, you can look for aluminum foil or cooking paper.