AYAM KALEO ( Chicken Kaleo )
The Kaleo symbolised the original Minagkabau's flavor . Thick coconut milk , the candlenut , the salam leaves along with other spices and ingredients are braised hence the taste . Fresh coconut milk as one of the main ingredients in the Minangkabau's cuisines makes it delicous gravy . While the candlenut provides its texture and the herbs , salam leaves , turmeric and the sand ginger roots and leaves develop the truely Minangkabau's taste .
What you need ?
½ a chicken
- wash, clean and cut into serving portion .
Besides chicken , Beef stomach is also used as ingredient . Make sure the part is boiled until soft before you cook them .
A. Blend
- 10 shallots
- 4 cloves garlic
- 2 inches fresh turmeric
- An inch ginger
- 3 candlenuts
- 3 – 4 fresh red chilis ( or more for deep red color gravy )
- 3 stalks lemon grass – 2 bruised , one sliced and blend together with other ingredients.
- 1 sand ginger or the odary roots ( cekur )
- 1 cm galangal - bruised
B. Other ingredients
- 4 fresh kaffir leaves
- 2 fresh turmeric leaves
- 2-3 dried salam leaves
- 2-3 cekur leaves
- ( Besides the salam leaf ,the rest can either be roughly shredded or thinly sliced )
- 1 cup fresh coconut milk
- 1 cup water
- A few birds eye chilis as garnish ( whole )
- 2 red tomatoes – quartered
- 6 – 10 fresh sour carambola - halves
- salt to taste
 | How to do Heat the pot . Add in the blended spices with the bruised lemon grass . Simmer over medium heat for a while . Let the spices drier and the color changed to darker . Then, add in water and stir. Add the sliced herbs / leaves and the sour carambolas. Leave it to simmer or until the gravy starts to boil . An aromatic smell will exude . Add in the chicken and salt . Stir . Cover the pot and let it simmer for another 10 -15 minutes or until the meat is tender. Leave it to simmer over medium to low heat . Once the gravy begin to boil again, add the coconut milk , the chilis and the tomatoes . Stir . Cover the pot with lid and let it simmer for another 5 minutes before serving . |
