In Indonesian & English
Bahan
- 1 Ayam kampung muda & kecil (750-850 gr)-potong2
- 700 ml Air, 3 Daun salam, 5 Daun jeruk, 2 st Gula
- 1 st Lada bubuk, 7 cm Kayu manis, 1 Jeruk nipis
- 2 Jeruk limau, 5 cm Lengkuas & 1 Sereh-geprek
- Garam & Minyak secukupnya
- 3 Cabai merah, 5 Cabai rawit, 6 gr Jahe, 6 Kemiri
- 35 gr Bawang merah, 3 (18 gr) Bawang putih
- 1 st Ketumbar bubuk, 3 cm Kunyit
Cara membuat
- Kerat ayam di beberapa bagian daging yang tertebal. Lumuri dengan air nipis & garam. Diamkan selama 15-30 menit.
- Tumis bumbu halus, lengkuas, sereh, daun jeruk & salam hingga wangi. Masukkan ayam, aduk hingga berubah warna. Beri air & kayu manis, masak sambil diaduk sampai mendidih. Kecilkan api, beri lada, gula & garam. Masak sambil sesekali diaduk hingga ayam matang. Angkat, kucuri air jrk limau & aduk rata.
- Hidangkan dengan nasi hangat dan Beberuk Terong, Pelecing Kangkung atau Jukut Kacang Panjang.
Ingredients
- 1 Spring Chicken (750-850 gr)-cut, 2 tsp Sugar, 1 Lime
- 7 cm Cinnamon, 2 Kaffir lime, 700 ml Water, frying Oil
- 5 cm Galangal & 1 Lemongrass-bruised, 3 Bay leaves
- 1 tsp ground Pepper, 5 Kaffir lime leaves, Salt
Grind into a paste:
- 6 Candlenuts, 35 gr Shallots, 18 gr (3) Garlic cloves
- 1 tsp ground Coriander, 6 cm Ginger, 3 cm Turmeric
- 3 Red chilies, 5 Bird’s eye chilies
Directions
- Make some slashes on chicken thickest part. Rub chicken with lime juice & salt. Let it stand for 15-30 minutes.
- Sauté the spices paste, galangal, lemongrass, lime leaves & bay leaves until fragrant. Put in the chicken; cook until the color change. Put in water & cinnamon. Bring it to a boil; stir occasionally. Reduce the heat. Season with pepper, sugar & enough salt. Cook & stirring in between until the chicken cooked. Remove from the heat; squeeze in kaffir lime juice & then stir to combine.
- Serve the chicken over warm rice with Eggplant Salad, Spicy Vegetable Salad or Balinese Creamy Long Bean Salad.
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