Ingredients
2 servings
2 pieces of chicken (top thigh/breast bag)
1 lime
50 ml coconut milk (I used 1 tablespoon coconut milk + 50 ml water)
2 bay leaves
1 small handful of fried peanuts (no use, forgot to buy)
ground spices :
20 pieces of cayenne pepper
4 cloves of red onion
3 cloves of garlic
1.5 seeds of candlenut to
taste salt, sugar to
taste oil for frying
Step
45 minutes
Wash the chicken, coat the chicken with lime and salt. Leave it for 10 minutes. rinse.
Grilled/grilled chicken until cooked.
Sambal iloni: saute ground spices + bay leaf until fragrant (only 2 tablespoons of oil) add coconut milk and nuts. Stir well. Cook until the coconut milk is oily (it doesn't look like coconut milk, aka the coconut milk has dried into oil). Taste correction. You can see the photo, it doesn't have soup, so it's like ordinary chili sauce. You can pour the iloni sauce on the chicken or add the chicken to the skillet and mix it directly with the chili sauce.
Wash the chicken, coat the chicken with lime and salt. Leave it for 10 minutes. rinse.
Grilled/grilled chicken until cooked.
Sambal iloni: saute ground spices + bay leaf until fragrant (only 2 tablespoons of oil) add coconut milk and nuts. Stir well. Cook until the coconut milk is oily (it doesn't look like coconut milk, aka the coconut milk has dried into oil). Taste correction. You can see the photo, it doesn't have soup, so it's like ordinary chili sauce. You can pour the iloni sauce on the chicken or add the chicken to the skillet and mix it directly with the chili sauce.
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