+Materials1-tailed grouse (cut to taste, sy pot 10) then drizzle with lemon juice kira2 let stand 10 minutes, wash and set aside Seasoning:10 onions uk. big3 cloves garlic10 thumb galangal1 vertebra finger turmeric10 seeds hazelnut1 thumb ginger1 tsp coriander finely1/2 teaspoon pepper1/2 knuckles kencur15 pcs red pepper (if you like spicy lbh to 20 pcs)5 pcs curly red chili2 lime leaves1 stalk lemongrass1/4 teaspoon cumin oil (sy provide kira2 400-500ml)salt to taste and flavoring
+Step Blend seasoning (sy use a blender): garlic, 5 spring onions, turmeric, ginger, nutmeg, red pepper curls, pepper, kencur, coriander. +Coarse puree (sy grind with a mortar): 5 spring onions and red pepper 15 ..To galangal joint can grind pepper or grated can, but save time galangal sy For blender apart from the others bumbu2
+Put it in a pan / presto (sy use presto) grouse and all seasonings (spices and coarse) and lime leaves, lemon grass and salt + flavoring added a little water and then ungkep 'half' mature / tender
+After grouse 'half' padded insert all (grouse along with seasoning ungkep) into the pan and then flush with oil.
+Grouse fry using medium heat, stirring constantly until grouse change color (if less feels good to add salt / seasoning), reduce heat stirring constantly until slightly brown colored black. Turn off the heat
+Grouse spicy ready to be served ..Do not forget to prepare complementary (cucumber and fried onions)
