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Batak Panidar Chicken has a savory, spicy taste. Various spices such as lemongrass, galangal, andaliman, onions combine with roasted grated coconut and lime juice to make the taste not only tasty and delicious, but also has a distinctive aroma.
Even though in its place of origin, Panidar Chicken is cooked with blood, here we present a bloodless recipe, so that everyone can enjoy it. Don’t worry, it’s still delicious. Follow the recipe to make it!
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Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the field of Catering and Journalism. Hobbies are writing, traveling and cooking. S2 Gadjah Mada University in Communication Studies
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