Recipe - Ayam Kacang Bukittingga (Peanut Chicken)

1 md Onions, cut or sliced up (One half cup)
2 Garlic cloves, cut or sliced up
One half Piece fresh ginger, cut or sliced up
4 Or 5 fresh, hot red chiles,
seeded, cut or sliced up
1/8 teaspoon Ground pepper
1/8 teaspoon Turmeric
1 teaspoon Salt or to taste
2 cup Coconut milk
1 Salam leaf
1 sl Laos
1 (3pound) chicken, cut into
8 pieces, discard loose
skin and fat
1/3 cup Dry roasted peanuts

Process onion, garlic, ginger chile, pepper, turmeric, salt and 1/4
cup coconut milk to a smooth paste. Put the rest of the coconut milk
in a pan with the spice paste and bring to a boil over moderate heat.
Add salam, laos, chicken and peanuts and continue to cook, uncovered,
over low heat for 30 to 40 minutes, basing frequently, until almost
all the liquid has evaporated. Serve warm.

Serves 6.

From the San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; February 24 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip