About this recipe: We would always order our favorite ayam paprik—a mouthwatering spicy chicken stir-fry, tom yum, and telur dadar (omelet), to go with the warm and fluffy steamed rice

[su_heading size=”18″ align=”left”]* * * DAY SIX: PADPRIK CHICKEN * [/su_heading]


– 4 pieces of chicken – small sliced
– 2 cloves garlic – chopped fine
– 1 large onion – halved and sliced ​​rough round
– 1 red chilli – sliced
– 11 Birds Eye chilli – cut small
– 2 kaffir lime leaves – sliced
– cauliflower – sliced ​​small
– 2 seeds bud corn – cut small
– 1/2 carrot seeds – cut small
– 2 seeds beans – cut 1 inch
– 2 tablespoons minced dried chili
– 2 tablespoons chili sauce
– 2 tablespoons tomato sauce
-1 tablespoon oyster sauce
– salt
– 1 cup water

How to cook

1. Heat a little oil in a pan. Saute garlic until fragrant.
2. Add chilli paste. Stir fry until oil breaks.
3. Put all the sauce. Stir fry until oil breaks.
4. Put the fillets. Stir until wilted fillets.
5. Add the water. Bring to a boil.
6. Add salt and a little seasoning powder. Stir well.
7. Put all ingredients Dicing. Stir well. Cook until vegetables are tender. (If the sauce is very thick, can add a little more water).
8. Ready to serve.

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