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Ingredients

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Pureed Ingredients

  • Shallots 100.0 g
  • Garlic 40.0 g
  • Curly Red Pepper 100.0 g
  • Turmeric 25.0 g
  • Water 250.0 ml
  • Oil (For stir-frying) 40.0 g

Whole Spices

Mint Chili Sauce

  • Red Cayenne Pepper 100.0 g
  • Large red pepper 75.0 g
  • Shallots , thinly sliced 50.0 g
  • Green tomatoes , diced 200.0 g
  • Lime, squeezed out 50.0 g
  • Mint Leaves 30.0 g
  • Salt 5.0 g
  • Sugar 5.0 g
  • Cooking Oil , Hot 20.0 g

Crispy Cracklings

  • Chicken seasoning with added water 350.0 g
  • Sago Flour 100.0 g
  • Rice Flour 15.0 g
  • Eggs 50.0 g
  • Baking Powder 2.5 g
  • Salt 5.0 g

Ayam tuturuga is a traditional dish from Manado, North Sulawesi, which means "turtle chicken" in the Manado language, and comes from the Portuguese "tartaruga". Initially, this dish was made using turtle meat, but since turtles are protected animals, now they are more often used pork, beef, or chicken.

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Preparation

  1. Pureed Ingredients

    • Blend all the ingredients until smooth then cook over low heat
    • Cook until the oil comes out and done. Now it's ready to be applied
  2. Whole Spices

    • Cook the pureed ingredients spices until cooked
    • Add water and whole spices and coconut milk, simmer until cooked
    • Add the chicken, cook for 20 of the boiling broth, after which let it sit to cool
  3. Mint Chili Sauce

    • Mix all the ingredients and then pour in hot oil and stir well
    • After the taste is good enough, it's ready to be served
  4. Crispy Cracklings

    • Mix the kremesan ingredients, stir until evenly distributed
    • Fry the mixture at 180C until cooked and crispy
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