Material:
• 1 chicken, cut into 8 pieces
• 3 tablespoons cooking oil
• 2 pieces of bay leaves
• 1 laos knuckles, smashed
• 1 stalk lemongrass, crushed
• 500 ml coconut milk from 1 coconut
• Plugs sate to taste


Seasonings, puree:
• 7 pieces of red onion
• 5 cloves garlic
• 10 red chilies
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons tamarind water

Directions:
1. Heat oil and saute until fragrant spices. Enter the bay leaves, lemon grass and laos. Mix well. Cook the chicken and coconut milk until sauce thickens. Lift.
2. Pierce the chicken, then bake until lightly browned red.
3. Serve warm.

For 8 pieces