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Direction for ayam rica rica : <\/span><\/p>\n 1 package of whole cut up chicken , or get a whole chicken and cut it up yourself<\/p>\n For the spice paste :<\/p>\n About 6-7 large shallots<\/p>\n About 5 garlic cloves<\/p>\n About 10-12 thai chilies<\/p>\n 2 inches of ginger<\/p>\n 1 roma tomatoes<\/p>\n Dump everything in the food processor and pulse until it’s all become smooth paste . Or you can use your mortar pestle to make a paste. Heat up canola oil in a wok , then fry the spice paste for 4 minutes until it’s fragrant , then add the cut up chicken along with the salt , pepper and sugar , and smashed lemon grass about 2 stalks and smashed 2 inches of galangal . Cover and let it cook medium low for 30-45 minutes , then open the lid and cook out some of the juice and the spice paste becomes very thick and covering the chicken . You don’t need to stir often , but just watch it so it doesn’t burn on the bottom .Adjust your seasoning when it’s done cooking .<\/p>\n Direction for Sambal Goreng Kentang ( Fried diced potatoes in spiced chili paste and coconut milk ) <\/span><\/p>\n About 6-7 medium yukon gold potatoes , diced<\/p>\n 250 ml of coconut milk<\/p>\n 3 garlic cloves<\/p>\n 2 large shallots<\/p>\n 1 inch of ginger<\/p>\n smashed 1 inch galangal<\/p>\n smashed 1 lemon grass<\/p>\n 1. Deep fry the diced potatoes until it’s light brown on the outside .Set aside<\/p>\n 2. In a skillet , heat up canola oil , then stir fry the paste , for few minutes . Add lemon grass and galangal , and coconut milk . Bring to slightly boil , simmer for few minutes until the coconut milk is slightly reduced . Then add the potatoes and mix well .<\/p>\n
![\"ayam](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2013\/09\/ayam-rica-rica-sambel-goreng-kentang.jpg\")
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