Ayam Bakar Padang Rudy Choiruddin Material: * 1 chicken tail cut off four of the village * 1 Cinnamon stick * 3 seeds Cloves * 5 pieces of orange leaves * 1 / 2 pieces of turmeric leaves * 2 stalks Lemongrass * 3 tablespoons cooking oil * 500 ml coconut milk was kentalnya * 100 ml thick coconut milk Spices are blended: * 4 red chilies * 3 cloves garlic * 4 pieces of red onion * 1 / 2 tbsp Coriander * 1 / 2 tsp Anise * 1 / 2 tsp cumin * 1 / 2 tsp pepper * 2 cm Ginger * 2 cm galangal * 3 cm turmeric * 3 candlenuts How to make: * Saute the blended spices with cooking oil and cinnamon, clove, lime leaves, turmeric leaves and lemon grass leaves until fragrant. * Add the chicken, stir-fry with spices until half-cooked chicken. * Add the thin coconut milk, reduce heat, cook until sauce is low. * Add the thick coconut milk cook until juices begin to return to dry, remove to cool. * Once cool coat the entire surface of chicken with remaining sauce and roasted dried up a bit yellowish. * Serve.