KANJI Rumbi [Porridge Chicken a la Aceh]

ingredients:
- 1/4 Kg of rice (wash and soak),
- 1/2 chicken wash,
- 250 grams of boiled shrimp,
- Fried onions,
- Salts her sufficiently.

seasoning:
1 tbsp coriander,
1 tsp pepper,
1 teaspoon of anise,
3 pieces of sensitive,
seruas finger cinnamon,
8 shallots,
1/2 segment finger ginger,
1/2 nutmeg fruit.

all materials crushed and wrapped in a thin cloth.

How to make:

Rice roasted until golden and rough ground.
Boiled chicken and rice, until rice is tender and chicken is mushy.
Tender chicken cut into cubes.
Input into porridge stew wrapped spice, salt.
Once cooked serve with diced chicken sowing,
boiled shrimp, and fried onions.


Fish head curry

ingredients:
- 3 pieces of snapper head halved
- 1 orange juice squeezed
- 5 tablespoons cooking oil
- 1 turmeric leaf LBR
- 2 stalks lemongrass crushed
- 2 lbr lime leaves
- 600 ml coconut milk from a coconut btr
- 5 pieces of red chili halved
- 5 pieces of green chillies halved
- 3 pieces kandis acid

puree:
- 10 grains of red onion
- 4 cloves garlic
- 1 teaspoon pepper
- 5 grains of toasted pecans
- 1 vertebra laos
- 1 vertebra turmeric
- 1 vertebra ginger
- Salt it sufficiently.

How to:
Sprinkle fish with lemon juice, set aside. Saute the spices.
Put turmeric leaf, lemon grass, and lime leaves. Pour the coconut milk and bring to a boil
while stirring.
Put fish, chili, sour kandis. Stir well. Cook over low heat until
mature and
sauce thickens.