Karin`s 5-Spice Schnitzel with Spicy Dill Pickles Sauce

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 900 gr Daging sapi muda/fillet ayam/babi, 3 sm Terigu
• 2 Telur-kocok, 100-125 gr Tepung panko/panir, Minyak

Bumbu kering: campur semua bumbu2

• Sejumput cengkeh bubuk, ½ st Bawang putih bubuk
• Sejumput kayu manis bubuk, 1 st Bawang bubuk
• ¼ st Cayenne pepper/Cabai bubuk, 1 st Garam
• ½ st Bumbu ngohiong, ½ st Daun thyme kering
• ¼ st Pala bubuk, ½ st Lada hitam bubuk

Saus acar ketimun pedas:

• 100 gr Acar dill ketimun-potong dadu, 1 st Kecap inggris
• 100 gr Bawang bombay-iris, 2 sm Terigu, 250 ml Susu
• 25-30 gr Jalapeno/Cabai hijau-cacah, 50 gr Mentega
• 1 Daun bawang-iris halus, Lada hitam bubuk & Garam

Cara membuat

• Potong daging menjadi 4-5 potongan lebar. Letakkan daging diantara 2 lembar plastik, di atas permukaan yang rata & solid. Pukul2 perlahan daging dengan sisi halus dari sebuah palu daging sampai ketebalannya menjadi 1-1½ cm. Ulasi kedua sisi daging dengan campuran bumbu kering sampai bumbu habis, lalu simpan tertutup di kulkas selama minimal 3 jam.
• Saus: Lelehkan mentega di wajan dengan api sedang. Masukkan bawang bombay & jalapeno/cabai hijau, aduk2 sampai bawang layu. Beri acar ketimun dill & daun bawang, aduk2 selama ± 3 menit. Taburi terigu, aduk cepat hingga rata dengan adonan. Kecilkan api, tuangi susu sedikit2 sambil terus diaduk. Beri kecap inggris, bumbui dengan garam & lada hitam secukupnya. Masak selama ± 5 menit.
• Lapisi kedua sisi daging tersebut dengan terigu tipis2 saja. Celup daging ke dalam telur, kemudian mskkan ke tepung panko/panir. Tekan2 tepung agar melekat dengan baik di kedua sisi daging.
• Panaskan minyak di wajan besar dengan api sedang-besar. Masukkan & goreng daging hingga matang & kecokelatan (4-5 menit/sisi). Angkat, letakkan di piring beralas kertas roti untuk menyerap minyak.
• Hidangkan daging goreng dengan saus acar ketimun pedas & Kentang Ongklok (klik pada link untuk melihat resepnya).

Ingredients

• 900 gr Veal/Chicken breast fillet/Pork, 3 tbsp Flour
• 2 Eggs-beaten, 100-125 gr Panko/Bread crumbs, Oil

Spices mixture: combine well all of the spices

• ½ tsp 5-Spice powder, ¼ tsp Cayenne pepper
• 1 pinch of ground Cloves, 1 tsp Onion powder
• ½ tsp ground Black pepper, ½ tsp dried Thyme
• ¼ tsp ground Nutmeg, ½ tsp Garlic powder
• Pinch of ground Cinnamon, 1 tsp Salt

Spicy dill pickles sauce:

• 100 gr Cucumber dill pickles-diced, ground Black pepper
• 100 gr Onion-sliced, 1 Green onion-sliced, 2 tbsp Flour
• 50 gr Butter, 250 ml Milk, 1 tsp Worcestershire sauce
• 25-30 gr Jalapeno-seeded & minced, enough Salt

Directions

• Slice the meat into 4-5 wide cutlets. Place them between 2 sheets of plastic on a solid, level surface. Lightly pound meat with the smooth side of a mallet to a thickness of ½ inch. Rub both sides of the meat generously with spices mixture. Cover & refrigerate them for minimum 3 hours.
• Sauce: Melt butter in a pan over medium heat. Stir in the onion & jalapeno until the onion wilted. Add in the pickles & green onion; cook & stir for ~ 3 min. Put in the flour; stir quickly to combine them well. Turn the heat to low; pour in the milk a little at a time; whisking constantly. Stir in Worcestershire sauce & season with enough black pepper & salt. Simmer for ~ 5 minutes.
• Lightly dust both sides of the meat with flour & then dip it into beaten eggs. Cover meat with panko/bread crumbs; press bread crumbs firmly into the meat on both sides.
• Heat enough oil in a large skillet over medium-high heat. Fry meat until they are cooked & the crust is well-browned (~ 4-5 minutes/side). Transfer to a plate lined with paper towels.
• Serve schnitzel with the spicy dill pickles sauce & Steamed Potatoes with Garlic Butter (please click on the link for the recipe).

Puff Pastry Isi Ragout-Pasteitje met Ragout (Chicken Ragout in Puff Pastry)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 2 lembar kulit Puff pastry (550 gr), 1 Daun salam
• 100 gr Daging ayam-potong kecil2, 1 sm Olive oil
• 1 st Kaldu ayam bubuk, 1 Telur-kocok, 1 sm Air
• 30 gr Mentega, 100 ml White wine, 1 st Garam
• 30 gr Bawang bombay-cincang, ¼ st Pala bubuk
• 1 sm Peterseli cincang, 4 sm Terigu, ½ st Lada
• 60 gr Jamur kancing/champignon-potong kecil2
• 1 Bawang putih-cincang, ½ st Rosemary-iris
• 200 ml Krim/Susu, ¼ st Daun thyme kering

Cara membuat

• Panaskan oven 200° C. Taburi permukaan meja kerja dng 1 sm terigu. Ptg 32-36 lingkaran sama besar di klt puff pastry dng pemotong kue btk bundar/permukaan gelas. Ambil ½ dari jumlah lingkaran tsb, potong berbtk lingkaran lbh kecil di tengahnya (btk spt cincin). Ulasi sisa lingkaran yg utuh dng sedikit air kmd ltkkan/tumpuk lingkaran btk cincin di atasnya. Ulasi kulit pastry seluruhnya dng telur. Ltkkan di pan panggang, panggang selama ± 6-10 mnt (sampai kulit pastry naik & kuning kecoklatan). Matikan oven, buka pintunya & biarkan pastry di dalam selama 3 mnt. Keluarkan dr oven, ltkkan kulit di rak kawat sampai dingin. Tutup & simpan di suhu ruang.
• Tumis baw.pth & bombay dng olive oil & mentega sampai layu. Mskkan jamur, masak ± 4 mnt. Beri ayam, aduk sampai matang. Tuang wine, masak sampai cairan berkurang (3 mnt). Tuang susu & kaldu blok, didihkan. Kecilkan api ke rendah, beri thyme, salam, rosemary, garam, pala & lada; masak 10 mnt. Mskkan 3 sm terigu sedikit2 sambil diaduk cepat sampai saus mengental menjadi ragout. Angkat dari api & sisihkan
• Ltkkan puff pastry di piring saji, isi dng ragout. Taburi atasnya dng peterseli cincang.

Ingredients

• 2 Puff pastry sheets (550 gr), 1 tbsp Water, 1 Bay leaf
• 1 Garlic clove-minced, 100 gr Chicken meat-small diced
• 30 gr chopped Onion, 100 ml White wine, 4 tbsp Flour
• ¼ tsp Thyme, 1 tbsp chopped Parsley, 1 tbsp Olive oil
• 1 tsp Chicken broth powder, 1 tsp Salt, 30 gr Butter
• 60 gr Button mushrooms/Champignon-small sliced
• 200 ml Cream/Milk, 1 Egg-beaten, ½ tsp Pepper
• ½ tsp chopped Rosemary, ¼ tsp ground Nutmeg

Directions

• Heat the oven to  200° C. Dust a working surface/table with 1 tbsp of flour. Cut 32-36 equal circles from the puff pastry sheets using a round cookie cutter/drinking glass. Take ½ parts of the circles, cut smaller circles out of the middle (form them like a ring). Smear the full circles with a little water. Place the ring shaped circles on top of the full circles. Brush the whole pastry sheets with some egg. Place them on a baking sheet & bake for 6-10 min (until the pastry puffed & golden brown). Turn off the oven & open up the door; let the pastry stay there for 3 min. Place them into a wire rack to cool completely. Cover & let stand at room temperature.
• Sauté the garlic & onions with olive oil & butter until wilted. Put in the mushrooms; cook for ~ 4 min. Stir in the chicken until it cooked. Pour in the wine; cook until the wine reduced (3 min). Stir in the milk & broth powder; bring it to a boil. Turn the heat to low; stir in thyme, bay leaf, rosemary, salt, nutmeg & pepper. Bring it to a simmer for 10 min. Add in 3 tbsp of flour, little by little; stir firmly & quickly until the mixture thicken. Remove from the heat & set aside.
• Place the pastry cups on a serving plate. Fill them with the ragout; sprinkle with chopped parsley.

Pastry Gulung Isi Daging Cincang/Saucijzenbroodje (Sausage Rolls)

In Indonesian & English

Bahan

• 1 bks klt Puff Pastry (275 gr)
• 125 gr Daging sapi cincang, 2 Telur
• 125 gr Daging ayam/babi cincang
• ½ st Lada htm bbk, ½ st Ketumbar bbk
• 1 Daun salam, 1 sm Peterseli cincang
• 1 sm Mentega, 1 sm Keju parut
• 1 Bawang putih-hlskan, 50 ml Susu/Kaldu
• 1 sm Baw.bombay cincang, 4 sm Panir
• ¼ st Cayenne pepper bubuk, 1½ st Garam
• 1 Wortel kcl-parut, 1 st Saus mustar
• ½ st Pala bubuk, 1 st Oregano (opsional)
• Terigu secukupnya

Cara membuat

• Tumis baw.pth, bombay & daun salam dng mentega di api sedang sampai harum. Angkat dari api, buang daun salamnya & biarkan sampai dingin.
• Giling halus daging2 cincang, tumisan bawang, 1 telur, susu/kaldu, keju, garam, lada, ketumbar, cayenne pepper, saus mustar & pala dng food processor. Campur adonan daging dng peterseli, oregano, wortel & panir hingga rata. Bagi adonan menjadi 2.
• Potong klt pastry jadi 2 di tengah. Taburi permukaan meja kerja dng sedikit terigu, ltkkan 1 lembar kulit di atasnya. Susun daging ± 1 cm dari bagian tepi kulit pastry secara memanjang. Bentuk daging menjadi silinder sepanjang sisi tepi dng rapi. Gulung kulit sampai menutupi daging dng rapat. Tekan perlahan bagian atas utk sedikit memipihkan. Olesi ujung gulungan kulit dengan telur kocok utk merekatkan. Ulangi prosedur ukt sisa adonan & kulit pastry. Gores2 ringan bagian atas kulit tetapi jangan sampai tembus ke adonan daging. Olesi seluruh permukaan kulit pastry dng telur kocok.
• Panaskan oven 200° C. Alasi loyang dng kertas perkamen, taruh pastry roll diatasnya dng sisi dasar gulungan menghadap ke bawah. Panggang 20-25 mnt (sampai pastry mengembang & kuning kecoklatan). Balik posisi pastry roll, panggang lagi sebentar. Keluarkan dari oven kmd potong2 sesuai selera

Ingredients

• 1 pack (275 gr) Puff pastry sheet, 2 Eggs
• 125 gr minced Beef, 1 clove Garlic-grind
• 125 gr minced Pork/Chicken, 1½ tsp Salt
• ½ tsp ground Black pepper, 1 Bay leaf
• 1 tbsp chopped Parsley, 1 tsp Mustard
• 50 ml Milk/Broth, 4 tbsp Bread crumbs
• 1 tbsp chopped Onion, 1 tbsp Butter
• ½ tsp ground Coriander, enough Flour
• ½ tsp ground Nutmeg, 1 tsp Oregano
• ¼ tsp Cayenne pepper powder
• 1 baby Carrot-grated
• 1 tbsp grated Cheese

Directions

• Sauté the garlic, onion & bay leaf with butter over medium heat until fragrant. Remove from the heat; discard the bay leaf & then let it chill.
• Grind all meat, sautéed onion-garlic, 1 egg, milk/broth, grated cheese, salt, coriander, pepper, cayenne pepper, mustard & nutmeg until it becomes very fine with a food processor. Combine the mixture with bread crumbs, oregano, carrot & parsley well. Divide the mixture into 2.
• Cut the pastry sheet into 2 in the middle. Dust working surface with some flour. Lay 1 pastry sheet on it. Place the meat in pastry sheet lengthwise, leaving 1 cm edge. Form the meat into a long cylinder shape neatly. Tightly roll up the pastry sheet to enclose filling. Slightly press the roll top side evenly to flatten a little. Smear ends with some beaten egg to secure. Repeat the procedure for the rest of meat & pastry sheet. Slightly press the top of pastry sheets in several places with a fork tip (don`t cut the meat part). Smear the pastry sheets all over with some egg.
• Heat the oven to  200° C. Line a baking sheet with parchment paper; put in the rolls, seam side down. Bake for 20-25 mins (until the pastry puffed & golden brown). Turn sausage rolls position over & bake again for a while. Remove from the oven; and cut sausage rolls as desired.

Gadon Tahu Daging Jawa (Javanese Steamed Tofu & Meat Parcels)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 150 gr Daging/Ayam cincang, 250 gr Tahu, 1 Daun pisang
• 75 ml Santan kental, 1 Cabai merah-iris, 2 Telur-kocok
• 2 Daun salam-potong2 ukuran 2-3 cm, 1 Sereh-geprek
• 3 Daun jeruk-iris halus, 1 sm Gula merah sisir

Haluskan:

• 4 Bawang merah, 2 Bawang putih, ½ st Lada bubuk
• 2 Kemiri, ½ st Jintan, 1 st Garam, 1 st Ketumbar

Cara membuat

• Tumis bumbu halus hingga harum, beri gula merah & sereh. Masak & aduk hingga rasa menyatu. Buang sereh & sisihkan.
• Haluskan tahu, kmd campur rata dng tumisan bumbu halus, daging, telur, santan & daun jeruk.
• Ptg daun pisang menjadi bbp lembaran kmd bentuk menjadi takir. Lkkan sepotong daun salam di dasar takir, mskkan adonan tahu ke dalam takir hingga ¾ penuh. Beri irisan cabai merah di atasnya. Kukus selama 20 menit.

Ingredients

• 150 gr ground Beef/Chicken, 250 gr Tofu, 2 Eggs-beaten
• 2 Bay leaves-sliced into 2-3 cm pieces, 1 Red chili-sliced
• 75 ml thick Coconut milk, 1 tbsp shaved Coconut/Palm sugar
• 3 Kaffir lime leaves-thinly sliced, 1 Lemongrass-bruised
• 1 Banana leaves

Grind into a paste:

• 4 Shallots, 2 Garlic cloves, 1 tsp Coriander, 1 tsp Salt
• ½ tsp Cumin, 2 Candlenuts, ½ tsp ground Pepper

Directions

• Sauté the ground spices until fragrant; add in palm sugar & lemongrass. Cook until the flavor blended. Discard lemongrass & then set it aside.
• Pound tofu until it is smooth. Combine tofu with sautéed ground spices, beef/chicken, eggs, coconut milk & thinly sliced kaffir lime leaves.
• Cut the banana leaves into several pieces & then shape it into small cups. Place 1 sliced bay leaf on the bottom of each cups. Put tofu mixture into the cup, until ¾ of the cup is full. Top with sliced chili & then steam tofu for 20 minutes. 

Martabak Telur (Pan Fried Beef & Vegetables Wrap)

In Indonesian & English

Bahan

• 200 gr Terigu protein sedang+ekstra
• 1 Telur-kocok, ½ st Garam, 1 sm Margarin
• 75 ml Air, Minyak sayur & Minyak goreng

Isi:

• 500 gr Daging kambing/sapi cincang
• 7 Telur bebek/ayam, 1 st Lada bubuk
• 250 gr Prei-iris, 5 Daun bawang-iris
• 200 gr Bawang bombay cincang, 1 st Gula
• 3 Bawang putih-hlskan, 1 st Jintan bubuk
• 1 sm Ketumbar bubuk, 3 sm Minyak samin
• 2½ st Bumbu kari bubuk, Garam secukupnya

Saus:

• 90 gr Gula merah, 375 ml Air
• 2 sm Air jeruk nipis, 1 st Garam
• 1 sm Gula, 1 st Bawang pth bubuk
• 2-3 Cabai rawit-hlskan (opsional)

Acar:

• 80 gr Ketimun-ptg kcl, 100 ml Air
•  4 Baw.merah-belah, Cabai rawit
• 80 gr Wortel-potong dadu kecil
• 5 st Cuka, 1 st Garam, 5 st Gula

Cara membuat

• Kulit: Campur terigu dng margarin, telur, air & garam. Uleni hingga kalis & tidak terlalu lengket. Bagi adonan sama besar jadi 5. Bulatkan, lalu rendam adonan dalam minyak sayur hingga terendam seluruhnya selama 30-60 menit. Angkat dari minyak, tempatkan adonan di wadah tertutup lap lembab selama ± 1 jam.
• Acar: Campur rata semua bahan acar lalu diamkan minimal selama ± 1 jam. Sisihkan
• Saus: Campur semua bahan saus. Masak hingga gula larut & mendidih. Angkat lalu saring. Sisihkan.
• Isi: Tumis bawang putih & bombay dengan minyak samin sampai harum. Mskkan daging, bumbu kari, ketumbar, jintan, gula, garam & prei. Masak hingga matang & air daging kering. Angkat, biarkan hingga dingin. Kocok telur sampai naik, aduk rata dng tumisan daging, garam & daun bawang.
• Panaskan minyak di wajan datar yg besar/lebar. Taburi meja kerja & tangan dng terigu. Tekan & pipihkan 1 bulatan adonan kulit dng telapak tangan hingga agak melebar (biarkan sisa adonan tetap di dalam mangkuk, tertutup lap lembab). Angkat & pegang 2 ujung adonan, putar adonan ke arah kebalikan jarum jam lalu pantulkan ke atas meja kerja, ulangi beberapa kali hingga adonan benar2 tipis & lebar (dapat juga dengan cara menggilas adonan berbentuk persegi hingga benar2 tipis). Bentangkan adonan kulit tipis tsb di atas wajan panas. Tuang 1/5 bagian adonan isi merata di tengah kulit, lipat kulit kearah tengah spt membentuk amplop yang menutup rapat adonan isi (gunakan sutil utk melipat). Goreng hingga kedua sisi martabak kuning kecoklatan & kering. Angkat, keringkan di kertas penyerap minyak. Ulangi prosedur untuk sisa adonan kulit & isi sampai habis. Potong2 martabak & sajikan hangat2 bersama acar & sausnya.

* Sebagai alternatif, dapat juga dibuat martabak mini. Nantinya dari 1 buah martabak mini, dapat dipotong menjadi 4. Bahan2 lain & cara membuatnya:

• Utk kulit: 7 lembar kulit lumpia persegi ukuran 22 cm (skip bahan2 kulit & prosedur pembuatan kulit yang tertera di resep utama). Bahan lain yg diperlukan adalah 1 putih telur sebagai perekat kulit.
• Pembuatan isi: Lakukan prosedur yang sama sampai ditahap pengolahan untuk daging. Lalu telur dibuat orak arik setengah matang saja (jangan sampai kering/masih agak basah). Angkat dari api, campurkan telur dengan adonan daging & daun bawang.
• Panaskan minyak di penggorengan datar. Bentangkan 1 kulit lumpia di atas talenan (biarkan sisa kulit lumpia tetap di dalam bungkus seblm digunakan). Beri adonan isi merata di atas kulit. Lipat kulit kearah tengah sehingga menutup rapat adonan isi, lalu rekatkan kulit dengan putih telur. Kerjakan per satu/dua kulit saja (tergantung besar penggorengan yang akan digunakan) agar kulit tidak basah sebelum digoreng. Prosedur selanjutnya sama dengan di atas. Ulangi prosedur untuk sisa adonan kulit & isi sampai habis. Potong2 martabak & sajikan hangat2 bersama acar & sausnya.

Ingredients

• 200 gr Flour+extra, 1 tbsp Margarine
• 1 Egg-beaten, ½ tsp Salt, 75 ml Water
• enough Vegetable/Canola oil & Frying oil

Filling:

• 500 gr ground Beef/Mutton
• 7 Duck/Chicken eggs, 1 tsp ground Pepper
• 5 Green onions & 250 gr Leeks-sliced
• 200 gr chopped Onion, enough Salt
• 3 cloves Garlic-grind, 3 tbsp Ghee
• 1 tsp ground Cumin, 2½ tsp Curry powder
• 1 tbsp ground Coriander, 1 tsp Sugar

Sauce:

• 90 gr Coconut/brown sugar, 1 tsp Salt
• 2 tbsp Lime juice, 1 tsp Garlic powder
• 375 ml Water, 1 tbsp Sugar
• 2-3 Bird`s eye chilies-grind (optional)

Pickle:

• 80 gr Cucumber-small cut, 1 tsp Salt
• 4 Shallots-halved, 5 tsp Sugar
• 80 gr Carrot-small dice cut
• 100 ml Water, 5 tsp Rice vinegar
• Bird`s eye chilies (optional)

Directions

• Wrapper: Mix flour with margarine, water, egg & salt. Knead the mixture until it becomes smooth, elastic & less sticky. Divide the dough into 5; form them into balls. Saturate dough in enough vegetable oil to cover all for 30-60 min. Remove dough from oil: put them in a bowl. Cover the bowl with damp cloth; let it stand for ~ 1 hour.
• Pickle: Combine all pickle ingredients well; let it stand for min. 1 hour. Set aside
• Sauce: Combine all sauce ingredients; cook until sugar dissolved & the sauce is boiling. Remove from the heat & then strain the sauce. Set aside.
• Filling: Sauté garlic & onion with ghee until fragrant.  Add in meat, coriander, cumin, sugar, salt, curry powder & leek. Cook until the meat liquid evaporate & the meat dries. Remove from the heat; let it cool down. Beat eggs until fluffy; stir in sautéed beef, salt & green onion.
• Heat some frying oil in a large skillet/griddle. Dust working table & your hands with some flour. Take 1 dough out (cover the rest of dough in bowl with damp cloth again); use your palm to flattening it. Roll out dough into a rectangular shape until it becomes very thin. Lay wrapper in the skillet. Spread 1/5 parts of filling in the center of wrapper evenly. Fold all edges, forming a rectangular envelope to completely enclose the filling (use a shovel spatula-frying utensil to folding it). Fry until both sides are lightly brown & crisp. Remove from the heat; drain on a paper towel. Repeat procedures for the rest of dough & filling. Cut into pieces & serve warm with the pickle & sauce.

* Alternatively, you could also make them into mini pan fried beef & vegetables wrap. Later on, cut each 1 mini pan wrap into 4 pieces. Other ingredients & procedures:

• The wrapper: 7 sheets of 22 cm rectangular spring roll wrappers (skip the wrapper ingredients & procedures that stated in main recipe). Other ingredient that you`ll need is 1 egg white for gluing.
• Filling procedures: Do the same procedures stated above until the ground meat have cooked & cooled down. Heat some frying oil over low-medium heat; make scrambled egg (cook only for ~ 1 min-not too dry). Remove from the heat; combine egg with the meat & sliced green onions well.
• Heat some frying oil in a flat frying pan. Lay 1 wrapper in the working surface (let the rest of wrappers stay inside of the packaging). Spread some filling into the center of wrapper evenly. Fold all edges, forming a rectangular envelope to completely enclose the filling (smear the wrapper with egg white for gluing). Do the wrapping procedure only for each 1 or 2 of them to avoid the wrapper becomes too wet (depends on the size of your frying pan). Fry until both sides are lightly brown & crisp. Remove from the heat; drain on a paper towel. Repeat procedures for the rest of dough & filling. Cut into pieces & serve warm with the pickle & sauce.

Sunday Braised Chicken Dinner

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1¼ kg Ayam utuh/2 Ayam kampung muda-kecil *, 2 Daun salam
• 250-300 gr Wortel besar, 4-6 Seledri batang impor, Olive oil
• 300 gr Bawang bombay, 40 Bawang putih, 1 sm Oregano kering
• 1 sm Rosemary segar cincang, 2 sm Maizena+air dingin-campur
• 500 ml Sparkling wine**, 500 ml Kaldu ayam**, sejumput Gula
• 1 batang kecil Thyme, 1 batang kecil Sage, Petersely cincang
• Kecap ikan, Lada bubuk, Garam secukupnya
• Air jeruk lemon & parutan kulit lemon

Cara membuat

• Cuci ayam dng air dingin kmd keringkan. Potong ayam jadi 8-10. Buang lemak2nya. Untuk ayam kecil potong tiap ekor jadi 4 saja. Sisihkan ayam. Potong2 wortel & seledri batang secara diagonal sebesar 2½ cm & belah baw.bombay jadi 8 (jangan ptg pangkalnya agar bombay tak tersebar).
• Panaskan dulu pan besi dalam berdasar tebal di atas api sedang/besar utk mencegah perlekatan nantinya. Mskkan olive oil, hanya cukup menutupi dasar pan. Setelah panas, mskkan bbrp ptg ayam (jangan berjejal di dlm pan). Masak & balik ayam sampai permukaannya kecoklatan. Kmd masak sisa ayam. Sisihkan ayam.
• Tambah sedikit olive oil ke pan kmd masak sayuran bergantian hingga kecoklatan juga. Pertama masak wortel, kmd seledri, bombay & baw.putih terakhir krn hanya membutuhkan wkt sebentar. Sisihkan sayuran. Tuang Champagne & kaldu ke pan, masak sambil garuk/kerik sisa2 kecoklatan bekas menggoreng yg melekat di pan.
• Panaskan oven 165º C. Ltkkan ayam di panci berdasar tebal, mskkan sayuran, tuangi kladu & champagne panas. Beri salam, rosemary, oregano, sage & thyme. Bumbui dng 1 sm kecap ikan, garam & lada seckpnya. Didihkan di atas kompor. Pindahkan panci ke dlm oven & masak selama 30-40 mnt (thermometer instan yg ditempatkan di bagian daging dari paha ayam menunjukkan suhu 75º C). Atau dapat juga dng dimasak di atas kompor saja dng suhu kecil.
• Saus: Tuang campuran maizena sedikit2 ke dlm kuah yg mendidih di beberapa tempat & aduk2 sampai kuah sedikit mengental. Bumbui dng bbrp tetes air jeruk lemon, parutan kulit jeruk lemon, gula, kecap ikan atau garam & lada bubuk seckpnya. Angkat dari api.
• Hidangan akan terasa jauh lebih enak bila disimpan dulu dikulkas semalaman agar rasa menyatu Panaskan hidangan di kompor/microwave. Sesuaikan bumbu bila perlu. Beri peterseli cincang utk menyegarkan rasa. Ltkkan potongan ayam di piring yg sdh dipanaskan, beri sayuran & tuangi atasnya dng saus. Hidangkan dng salad hijau & roti baguette atau spätzle. Anda dpt juga menambahkan sayuran tambahan spt parsnip, turnip, kentang atau umbi seledri, dll.Utk 6-8 porsi.
• * Ayam kampung muda-kecil seperti yang digunakan utk membuat ayam bakar taliwang.
• ** Dpt juga digunakan 235-475 ml dry Vermouth bersama kaldu utk menggantikan wine, atau gunakan 1 liter kaldu saja tanpa sparkling wine.

Ingredients

• 1¼ kg whole Chicken/3 Poussin/2 Spring Chicken, Fish Sauce
• 250-300 gr large Carrots, 4-6 Celery ribs, pinch of Sugar
• 2 tbsp Corn starch+enough cold water-mix, 2 Bay leaves
• 1 tbsp fresh chopped Rosemary, 1 tbsp dried Oregano
• ½ lt Sparkling wine*, 500 ml Chicken broth*, Olive oil
• small sprig of Thyme & of Sage, 300 gr Yellow onions
• 40 Garlic cloves, enough ground Pepper & Salt
• enough Fresh lemon juice & Lemon zest
• chopped Flat leaf parsley

Directions

• Thoroughly wash the chicken in cold water; pat dry. Cut the chicken into 8-10. Remove as much fat as possible. If using Poussin/Spring chicken, just cut each one of it into 4. Set the chicken aside. Cut carrot & celery into 1 inch diagonal chunks, & cut onion into 8-root end on.
• Heat a deep, heavy bottom iron pan on medium/high to eliminate sticking; then add olive oil to just cover the bottom of the pan. After the oil shimmer, add in few pcs of the dried-off chicken (do not crowd) to brown. Then brown the rest. Set the chicken aside.
• Add more oil into the pan, and then brown the vegetables (one kind at a time). Brown the carrots first & then celery, onions & garlic last because it only takes a few moments. Set the vegetables aside. Pour the Champagne & broth into the pan to deglaze. Cook & scrape up the flavorful brown bits.
• Preheat oven to 325º F. Place chicken into a braising pot; put in the vegetables; then pour in hot liquid. Add in bay leaves, chopped rosemary, oregano, sage & thyme. Season with 1 tbsp of fish sauce, enough salt & ground pepper. Bring everything to boiling on the stove. Transfer the pot to the oven & simmer for 30-40 min (an instant read thermometer placed into fleshy part of a thigh should read 170º F. Or just continue to cook at a low simmer on top of the stove.
• Sauce: Pour the corn starch mixture a little at a time into the bubbling sauce at various spots and stir a bit until slightly thicken & opaque. Season the sauce by adding a few drops of lemon juice, some lemon zest, sugar, fish sauce or salt & ground pepper. Remove from the heat.
• Allow flavors to marry in the refrigerator overnight; the dish will taste much better on the next day. Reheat the dish on the stove/microwave. Adjust seasoning if necessary. Add chopped parsley to freshen the flavors. Place the desired chicken piece on a heated plate; add vegetables & top with the sauce. Serve them with a simply dressed green salad & fresh baguettes or spätzle. You can also serve them with additional root vegetables such as: parsnips, turnips, potatoes, celery root, etc. Yield: 6-8 servings, with lots of veggie and sauce leftovers.
• * Use 235-475 ml of dry Vermouth instead of sparkling wine with the chicken broth, or just use 1 litre of chicken broth without the sparkling wine.

I`ve got the recipe from my friend Viana de León. Thank you so much my dear..:)