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Thursday, December 20, 2012

Ayam Isi Di Buluh (Spicy Chicken Cooked in Bamboo Tubes)


 
In Indonesian & English

Bahan
-  ½ Ayam-ptg 8, 2 sm Air nipis, 2 Jeruk limau  -  3 Daun bawang-iris halus, Garam
-  2 Sereh, 2 Pandan & 10 Daun jeruk-iris hls     -  1 Tomat hijau-potong kcl2, Minyak
-  50 gr Jahe parut, 30 helai Kemangi-sobek2     -  12 Rawit & 3 Cabai mrh-tumbuk kasar
-  4 Bawang putih-haluskan, 400 ml Air                  -  Bambu-Ø min.8 cm/Dn pisang
-  4 Cabai hijau-iris, 8 Baw.merah-iris halus

Cara membuat
-   Lumuri ayam dng air nipis & garam, diamkan 30 mnt. Iris hls bagian putih dari sereh, sisanya digeprek. Tumis cabai2, bawang2, jahe, & sereh hingga harum dng api sedang. Mskkan ayam, aduk hingga berubah warna. Beri air, masak sampai mendidih. Kclkan api, beri garam, daun bawang, pandan, daun jeruk. Masak hingga bumbu meresap & air berkurang (hampir kering), Beri kemangi & tomat, aduk sebentar, angkat.
-  Mskkan ayam ke dlm bambu, bakar dng bara kecil hingga matang. Putar bambu sesekali agar ayam matang merata. Dpt juga dng cara ayam dibungkus dng daun pisang, panggang di oven 175°C selama ± 30-40 mnt. Angkat, kucuri air jrk limau & hidangkan bersama nasi putih.

Ingredients
-  ½ Chicken-cut into 8, 2 tbsp Lime juice       -  8 Shallots & 3 Green onions-thinly slice
-  2 stalks Lemongrass, 50 gr Ginger-grated    -  1 Green tomato-small cut
-  30 Lemon basil leaves-shredded, Frying oil   -  2 Pandan leaves-thinly sliced
-  4 cloves Garlic-grind, 400 ml Water              -  10 Kaffir lime leaves-thinly sliced
-  3 Red chilies-coarsely pound, Salt                  -  12 Bird`s eye chilies-coarsely pound
-  Bamboo tubes-min. Ø 8 cm/Banana leaves    -  2 Kaffir lime, 4 Green chilies-sliced

Directions
-   Rub the chicken pieces with lime juice & enough salt, let it stand for 30 mins. Thinly sliced the white part of the lemongrass stalks & bruised the rest of it. Sauté the chilies, shallots, garlic, ginger & lemongrass until fragrant over medium heat. Stir in the chicken until the colour changed, then pour in the water & bring it to a simmer. Turn the heat to low, put in the salt, green onions, pandan & kaffir lime leaves. Cook until the flavour blended & the liquid reduced (almost dry); stir in lemon basil leaves & tomato. Remove from the heat.
-   Put the chicken into the hollow of the bamboo tubes; grill them in an open fire (low flame) until cooked. Turn the bamboo tubes over to ensure the chicken cooked evenly. Or you can also just wrap the chicken with banana leaves tightly; then roast at 175°C in the oven for ± 30-40 mins. Remove the chicken from the bamboo tubes/Unwrapped the banana leaves. Stir in kaffir lime juice & serve with steamed white rice.

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