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  • Monday, August 24, 2009

    Ajam Hijau (Green Chicken): Veronica Douwes


    • 2 lbs. chicken, cut into pieces
    • ½ Tsp salt with 1 tsp tamarind powder mixed with 2 Tbsp water
    • 1 Lemon Grass (pounded and cut into 4” or 5” in length)
    • 4 Lime leaves (Deb ask your mom what they call it in English it’s called Jeruk Purut in Indonesian)
    • 1-2 Cubes chicken flavoring (to taste)
    • 1” Piece of galangal (White ginger)
    • 1 Teaspoon brown surgar

    Spice paste:
    • ½ Pound green Serrano chilies depending on how hot they are. You can add less chili and a green bell pepper if you prefer.
    • 10 Shallots or 1 onion
    • 2-3 cloves garlic

    Coat the chicken with the salt and tamarind mixture and let stand for about 15 minutes.

    Heat oil in wok or deep pan and fry lightly until outside of chicken is brown. Remove and set aside.

    Fry the spice paste together with the lemon grass, lime leaves and galangal for a few minutes or longer.

    Add the lightly fried chicken pieces to the spice paste. Stir the chicken around until everything is coated with the mixture. You can add a little water if you find the spice paste to thick, but no more than ½ up of water.

    Cook for about 25 minutes. The green spice or sauce should be a little thick and spicy.

    Serves about 8 people