Ayam Bakar Padang

ingredients:
1 chicken
An old coconut
Wheat flour to taste


Seasonings:
2 eggs hazelnut
6 pcs red chilli
1 vertebra finger turmeric
1 vertebra finger ginger
1 stalk lemongrass
4 grains of red onion
3 cloves garlic
Kemanggi leaves to taste.
1 tbsp tamarind water
salt to taste


How to Make:
Cut the chicken into two parts, wash clean. Sprinkle the flour until smooth, let stand for 10 minutes to remove the smell rancid. After that wash up completely clean.
Garlic, chilli, turmeric, coriander, nutmeg and onion finely.
Insert pieces of chicken in seasoning. Let stand for about 1 hour to allow the flavors to infuse.
Grate coconut, coconut milk and then take the (condensed). Thick coconut milk and bring to a boil, put the chicken, add lemon grass, galangal is crushed, and basil leaves. bubuhi acid salt and add water. Try the chicken soaked in coconut milk.
Continue to cook until the milk thickens and oily, then remove from heat.
Remove the chicken, then grilled over charcoal embers while inverted and spread with oil from the coconut milk stew issued earlier.
If you are a little dry, apply the remaining seasoning on the roasted chicken.
Serve!


Good Luck ....