In Indonesian & English
Bahan
- 2 Fillet dada Ayam-bagi 2 Salad:- 1 sm Air Jeruk nipis - 150 gr Kol-iris hls, 1 Tomat-ptg2
- 1 sm Kecap asin, 1 st Jahe bbk - 2 sm Thousand Island
- 1 st Lada bubuk, 1 st Garam Saus:
- 1 Bawang putih-haluskan - 3 sm Saus Teriyaki/Worcestershire*
- 1 Telur+2 sm Susu-kocok - 1 st Tomat pasta, 7 st Gula
- 8 sm Terigu, 125 gr Panir - 3 sm Soy sauce (Shoyu), ½ st Pala
- Minyak goreng secukupnya - 2 st Spicy Yellow Karashi/Mustard*
Acar: - 1 Bawang putih-hlskan, 7 sm Air
- 50 gr Lobak & 50 gr Wortel-serut - ½ st Garam, ½ st Lada bbk.
- 4 st Gula, 1½ st Garam, 2 st Cuka - ½ st Bumbu ngohiong
- Saus: Siapkan saus min. 1 jam sebelum memasak ayam. Campur semua bahan di panci, rebus sambil diaduk
hingga mendidih dng api sedang. Simpan di kulkas agar dingin & rasanya
merata. * Waktu membuat saya
memakai saus teriyaki, bukan worcestershire & utk mustardnya saya pakai
Mustard buah ara yg rasanya lebih fruity.
-
Pukul2 ayam dng
palu hingga agak pipih (lapisi plastik diantaranya). Lumuri ayam dng air jeruk nipis, kecap asin, lada, garam, jahe
& bawang putih. Diamkan 30 mnt di kulkas.
-
Balur ayam
dng terigu, celup di telur kmd balur dng panir. Diamkan 30 mnt di
kulkas. Goreng hingga matang & coklat kekuningan (± 8 mnt). Iris2 ayam
memanjang tipis, beri sedikit saus di atasnya. Sisa saus dapat dihidangkan sbg
pencelup ayam selagi makan.
-
Salad: Campur
Kol, tomat & thousand island, aduk rata. Acar: Campur semua bahan, aduk
rata.
- 2 Chicken breasts Fillet-halved Salad:
- 1 tbsp Lime juice, 1 tsp Ginger pwd. - 150 gr Cabbage-shredded
- 1 tbsp Salty Soy sauce - 2 tbsp Thousand island, 1 Tomato-sliced
- 1 tsp Pepper pwd, 1 tsp Salt Sauce:
- 2 cloves Garlic-grind, Frying oil - 3 tbsp Teriyaki/Worcestershire sauce*
- 1 Egg+2 tbsp Milk, beaten - 1 tsp Tomato paste
- 8 tbsp Flour, 125 gr Bread crumbs - 3 tbsp Soy sauce (Shoyu)
Pickel: - 2 tsp Spicy Yellow Karashi (Mustard)*
- 50 gr Carrot-shredded - 1 clove Garlic-grind
- 50 gr Radishes-shredded - ½ tsp Salt, ½ tsp Pepper pwd.
- 4 tsp Sugar, 1½ tsp Salt - 7 tsp Sugar, ½ tsp Nutmeg pwd.
- 2 tsp Vinegar - 7 tbsp Water, ½ tsp Chinese 5.Spice pwd
- Sauce: Prepare the sauce 1 hour before u cook the
katsu. Pour the sauce ingredients into a pot. Mix together & bring the
mixture over medium heat
to a boil, stir continuously while cooking. Place the sauce in the refrigerator to chill &
allow the flavors to meld & heighten. * When I made this sauce, instead of worcestershire, I used teriyaki
sauce & the mustard I used was common fig mustard (it gave more fruity
taste).
-
Pound each
chicken breast half flat (± 1½ cm thickness) with a mallet between wax
paper/plastic wrap. Smear chicken with lime juice, salty soya sauce, pepper,
salt, ginger & garlic, set it in the refrigerator for 30 min.
-
Roll the
chicken in flour, dip in beaten egg & then roll in bread crumbs. Set it in
the refrigerator for 30 min. Fry in hot
oil until golden brown (± 8 mins). Slice chicken into thin strips & top with a
drizzle of sauce. U can use the rest of sauce as a dip for the chicken.
-
Salad:
Combine cabbage, tomato with Thousand Island. Pickle: combine all ingredients,
mix well.