Javanese lodho chicken (ayam lodho)
Javanese lodho chicken (ayam lodho)

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, javanese lodho chicken (ayam lodho). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Fill Your Cart With Color today! Great recipe for Javanese lodho chicken (ayam lodho). Lodho is just a way of cooking. Basically twice cooked meat covered in spices and coconut milk until the sauce is thickened.

Javanese lodho chicken (ayam lodho) is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Javanese lodho chicken (ayam lodho) is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have javanese lodho chicken (ayam lodho) using 24 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Javanese lodho chicken (ayam lodho):
  1. Take 1 whole free range chicken
  2. Take 5 kaffir lime leaves
  3. Take 3 salam leaves (bay leaves)
  4. Take 3 tablespoon cooking oil
  5. Prepare 3 stalk lemon grass, bruised
  6. Prepare 1 cm galangal, crushed
  7. Prepare 13 bird's eye chilli (optional)
  8. Prepare 250 ml light coconut milk
  9. Get 200 ml chicken stock
  10. Take 50 ml thickened coconut milk
  11. Make ready Spices (Ground)
  12. Make ready 3 big red chillies (add more if you like spicy)
  13. Make ready 5 cloves garlic
  14. Take 3 big French shallots
  15. Take 3 candlenuts, roasted
  16. Prepare 2 cm Gingger
  17. Get 2 cm galangal
  18. Get 1 teaspoon galangal powder (kaempferia galanga)
  19. Make ready 1 teaspoon cumin
  20. Take 1 tablespoon coriander powder
  21. Make ready 1 teaspoon pepper powder
  22. Prepare 1 teaspoon turmeric powder
  23. Take 1 tablespoon brown sugar
  24. Get to taste Salt

Javanese lodho chicken (ayam lodho) Lodho is just a way of cooking. Basically twice cooked meat covered in spices and coconut milk until the sauce is thickened. The meat used is normally local chicken (ayam kampung), but because here in Australia is so hard to find ayam kampung so I use just lilydale free range chicken, and the taste is not to bad 😋👌😍👩‍🍳👍 #javanesefood #. Lodho is just a way of cooking.

Steps to make Javanese lodho chicken (ayam lodho):
  1. Heat a skillet or pan with a lid, sauté the paste along with lime leaves, lemon grass and salam/bay leaves until fragrant and turned to golden brown. - - Add chicken, make sure chicken is covered in spices and then put the lid on. Cook until half cooked.
  2. Add coconut milk, stir well and reduce the heat. - Cook until sauce thickens. - Turn off the heat, let the chicken to cool down. - Once the chicken is cooled down, coat the entire surface with the remaining thick sauce. - Grill chicken over a fire or it can be baked in the oven for 25 minutes in 200 degrees Celsius or until the skin turns brown.
  3. Serve with warm rice and before serving, pour the rest of the seasoning sauce on it. Garnish with fresh coriander leaves.

The meat used is normally local chicken (ayam kampung), but because here in Australia is so hard to find ayam kampung so I use just lilydale free range chicken, and the taste is not to bad 😋👌😍👩‍🍳👍 #javanesefood #. Lodho is just a way of cooking. Basically twice cooked meat covered in spices and coconut milk until the sauce is thickened. Don't worry, it's not as hard as it sounds. Great recipe for Javanese lodho chicken (ayam lodho).

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