Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Ayam petis (indonesia)   Yield: 6 Servings   3 tb Groundnut oil (or sunflower)      1 Big onion sliced into rings 1 md Chicken cut up      3 Cloves garlic 1 tb Shrimp paste      2 ts Sambal Ulek (see separate -recipe) 1/2 ts Tumeric      1 3/4 c Coconut milk (thin) 1 ts Brown sugar      2 tb Lemon juice 1/4 lb Peeled shrimp      1 tb Coriander  1. Dry the chicken. 2. Heat oil stir fry the onion. 3. Add garlic petis sambal tumeric salt and pepper. Stir and then add chicken. 4. Stirring constantly add the coconut milk. Bring to a boil then reduce and simmer gently for 30 minutes. 5. Remove chicken and leave sauce. Boil until it thickens. Then add sugar and lemon juice. 6. Add shrimp and cook for about 3-4 minutes... until cooked. 7. Present with chicken covered in sauce and decorate with coriander.