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Sunday, July 1, 2012

Ayam Pop Padang (Steamed & Briefly Fried Chicken Padang Style)



In Indonesian & English

Bahan
4 Paha/belah Dada ayam tanpa kulit, Garam      Sambal:
2 sm Air nipis, 1 Sereh-geprek, 3 Dn salam      -  10 Cabai merah, 3 Cabai keriting
1 lt Air kelapa, 3 cm Kayu mns, 4 Dn jeruk      -  2 Bawang putih, 5 Bawang merah
1 st Kapulaga bbk, Minyak, 1 sm Mentega          -  2 Tomat, ½ st Lada, 1½ st Gula
Haluskan:                                                                         -  5 sm Air sisa rendaman ayam
3 Baw.pth, 6 Baw.mrh, 2 cm Jahe                       -  6 Petai-iris, 1 Jeruk limau, Garam
1 st Lada, ½ st Ketumbar, 3 Kemiri

Cara membuat
-   Tusuk2 ayam dng garpu, lumuri dng air nipis & garam, diamkan 20 mnt. Didihkan air klp, bumbu hls, semua bumbu & garam seckpnya. Masak hingga rasa menyatu. Angkat, biarkan mendingin. Rendam ayam di campuran tsb min 4 jam di kulkas. Angkat ayam dari air rendaman. Simpan 5 sm air rendaman utk nantinya dicampur dng sambal. Mskkan sisa air rendaman ke dlm panci kukusan, tambahi air secukupnya kmd panaskan kukusan. Kukus ayam hingga matang. Angkat.
-   Sambal: Rebus cabai & tomat, tiriskan. Ptg2 1 buah tomat, sisihkan. Blender cabai, tomat utuh & bawang2. Tumis dng 3 sm minyak. Beri petai, 5 sm air rendaman, tomat potong, gula & garam. Masak hingga sambal mengering & berminyak. Angkat, kucuri perasan jrk limau, aduk rata.
-   Panaskan minyak agak banyak di wajan, tambahi mentega. Celupkan ayam beberapa saat di minyak panas seblm disajikan, balik ayam, diamkan sesaat kmd angkat. Sajikan dng sambalnya.

Ingredients
4 skinless Chicken thighs/halved breast     Chili paste:
3 Bay leaves, Salt, fry.Oil, 1 tbsp Butter  10 Red chilies, 3 Cayenne peppers
1 lt Coconut juice, 1 Lemongrass-bruised   2 cloves Garlic, 6 Stinky beans-sliced
4 Kaffir lime leaves, 3 cm Cinnamon        2 Tomatoes, ½ tsp Pepper, 1½ tsp Sugar
2 tbsp Lime juice, 1 tsp ground Cardamom 5 tbsp of marinating mixture for chicken
Grind into a paste:                            1 Kaffir lime, 5 Shallots, enough Salt
3 cloves Garlic, 6 Shallots, 3 Candlenuts
1 tsp Pepper, ½ tsp Coriander, 2 cm Ginger

Directions
-   Pokes the chicken with a fork & then rub it with lime juice & some salt; let it stand for 20 minutes. Boil the coconut juice with the spices paste & remaining spices. Bring it to a simmer until the flavor blended. Remove from the heat & let it cool down. Marinate the chicken in the mixture; covered & set it in the fridge for min 4 hours. Remove the chicken from the mixture. Save 5 tbsp of the marinating mixture for making the chili paste later on. Put the rest of the mixture into a steamer pot; add some more water; put the steamers lid on & them heat it. Steam the chicken until they are cooked. Remove from the heat & set aside.
-   Chili paste: Boil the chilies & tomatoes for a while; drain. Slice 1 of the tomato; set aside. Grind all chilies, 1 tomato, garlic & shallots. Saut√© ground chilies with 3 tbsp oil until fragrant. Add in the stinky beans, 5 tbsp of the marinating mixture, sliced tomato, salt & sugar. Simmer until the chili paste becomes greasy. Remove from the heat; stir in the kaffir lime juice.
-   In a wok, heat a lot of frying oil; add in the butter. Right before serving, fry the chicken just for a few second on both sides (like you just want to warm them up). Remove from the heat & serve the chicken with the chili paste.
* Discard the stinky beans from chili paste if u don’t want to eat them (I also don`t like to eat it). But it`s necessary to add the beans to the chili paste to get the flavor. Stinky beans contains certain Amino acids that give a strong smell to one`s urine up to 2 days after consumption.

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