Ayam Goreng Mayonnaise Pedas (Spicy Fried Mayonnaise Chicken)

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

Bahan

Untuk ayam:

• 450 gr (2 buah) Fillet belahan dada ayam-iris2
• 1 st Bawang putih bubuk, 2 sm Mayonnaise
• 1 st Paprika, ½ tsp Basil kering, ½ st Garam
• ½ st Thyme kering (Ketumbar bubuk)
• ½ st Lada hitam bubuk

Pelapis: campur semua

• 75 gr Maizena+50 gr Terigu, ½ st Garam
• ½ st Lada hitam bubuk

Saus Mayonnaise:

• 6 sm Mayonnaise, ¼ st Bawang putih bubuk
• ½ sm Saus tomat, 1 sm Saus sambal
• 1½ sm Madu, 1 st Air nipis, ½ st Garam

Bahan lain:

• 25 gr Bawang merah/Bawang bombay iris
• 1-2 Cabai-iris, ½ st Kaldu ayam bubuk
• 1 sm Mentega/Margarin, Minyak goreng

Hiasan: opsional

• Bihun beras/jagung goreng garing
• Biji wijen hitam, 1 Daun bawang-iris

 

Cara membuat

• Taruh semua bumbu bahan ayam & mayonnaise di mangkuk & campur rata. Masukkan ayam lalu aduk hingga tersaput rata dengan bumbu. Tutup & diamkan ayam selama 15-30 menit.
• Sementara itu buat saus mayonnaise: Masukkan semua bahan saus di mangkuk lain. Campur hingga menyatu rata & sisihkan. Tumis irisan bawang merah/bombay dengan mentega/margarin & 1 sm minyak sampai kuning kecokelatan. Masukkan cabai iris & kaldu bubuk. Tumis hanya sampai cabai layu. Angkat dari api & tuangkan ke mangkuk saus mayo. Aduk rata & sisihkan.
• Lumuri ayam dengan campuran tepung hingga tersaput rata. Goreng di minyak panas dengan api sedang sampai matang & kuning kecokelatan. Angkat & taruh di kertas penyerap minyak.
• Sebelum disajikan, campur ayam dengan saus mayonnaise hingga rata. Atur bihun garing di piring saji. Taruh ayam di atasnya. Taburi dengan biji wijen & irisan daun bawang.

Ingredients

For the chicken:

• 450 gr-2 Chicken breast halves fillet-sliced
• 1 tsp Garlic powder, 2 tbsp Mayonnaise
• 1 tsp Paprika, ½ tsp dried Basil, ½ tsp Salt
• ½ tsp dried Thyme (ground Coriander)
• ½ tsp ground Black pepper

Coating: mix everything well

• 75 gr Corn starch+50 gr Flour, ½ tsp Salt
• ½ tsp ground Black pepper

Mayonnaise sauce:

• ½ tsp Salt, 1½ tbsp Honey, 1 tsp Lime juice
• 6 tbsp Mayonnaise, 1 tbsp Chili sauce
• ½ tbsp Tomato ketchup, ¼ tsp Garlic powder

Other ingredients:

• 25 gr sliced Onion/Shallot, 1-2 Chili-sliced
• ½ tsp Chicken broth powder, Cooking oil
• 1 tbsp Butter/Margarine

Garnish: optional

• Crunchy fried Rice/Corn vermicelli
• Black sesame seeds, 1 Green onion-sliced

 

Directions

• In a bowl, put all of chicken seasonings & mayonnaise; stir to combine it well. Add in sliced chicken & then mix it well with the seasoning. Cover & marinate the chicken for 15-30 minutes.
• Meanwhile, make the mayonnaise sauce: Put all of the mayonnaise sauce ingredients in another bowl. Stir to combine it well & then set it aside. Sautè sliced onion with butter & 1 tbsp of oil until golden brown. Add in sliced chili & chicken broth powder. Sautè just until the chili wilts. Remove from the heat & put it into the mayonnaise sauce bowl. Stir to combine & set it aside.
• Roll chicken slices in the flour mix to coat them completely. Fry in hot oil over medium heat until it‘s done & golden brown. Remove from the heat & then drain in paper towel.
• Right before serving, mix the chicken with mayonnaise sauce to coat it well. Arrange crunchy fried vermicelli in the serving plate. Place chicken on top. Sprinkle with some black sesame seeds & sliced green onion.

Ayam & Kentang Mayonnaise Panggang (Baked Mayonnaise Chicken & Potato)

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

Bahan

• 750 gr-3 Fillet belahan dada ayam, 4 sm Mayonnaise
• 400 gr Kentang ukuran sedang-belah 4, 1½ st Garam
• 1 Bawang bombay (3 Bawang merah)-potong besar2
• 1 st Thyme kering, 1 st Tarragon kering, Olive oil
• 1 sm Paprika bubuk, 1 st Bawang putih bubuk
• 1 st Lada hitam bubuk, 1-2 st Cabai bubuk
• Lada hitam gerus kasar-taburan

 

Cara membuat

• Buat 3 keratan dangkal di bagian daging dada yang tertebal. Letakkan ayam & irisan kentang di mangkuk. Taburi dengan bumbu2 lalu beri mayonnaise. Remas2 ayam & kentang dengan tangan agar semua tercampur dengan rata. Tutupi & simpan di kulkas selama 1-2 jam.
• Sementara itu, alasi pan panggang dengan kertas perkamen. Panaskan oven 200° C, nyalakan api atas & bawah lalu taruh rak oven di posisi sepertiga bawah.
• Atur ayam & ketang di pan panggang. Sisipkan potongan2 bawang diantara ayam & kentang itu. Kucuri dengan olive oil yang cukup banyak lalu taburi dengan lada hitam gerus kasar. Panggang selama 15 menit, balik posisi ayam lalu panggang lagi selama ± 15 menit.
• Keluarkan dari oven & sajikan. Anda juga dapat menghidangkannya dengan nasi hangat.

 

Ingredients

• 750 gr-3 Chicken breast halves fillet, 1½ tsp Salt
• 400 gr medium size Potatoes-Quartered, Olive oil
• 1 Onion/3 Shallots-cut big1-2 tsp Cayenne pepper
• 1 tsp dried Thyme, 1 tsp ground Black pepper
• 1 tbsp Paprika powder, 1 tsp Garlic powder
• 4 tbsp Mayonnaise, 1 tsp dried Tarragon
• freshly cracked Black pepper-sprinkle

 

Directions

• Make 3 shallow slashes on the thickest part of the breast. Put chicken & potato chunks in a bowl. Sprinkle with all seasonings on top & then add in the mayonnaise. Rub & massage the chicken & potato with your hand to mix it through. Cover & then put it on the fridge for 1-2 hours.
• Meanwhile, line a baking tray with parchment paper. Preheat oven to 200° C, turn on the upper & lower heat & then put the oven rack to the lower third of the oven shelf.
• Arrange chicken breast & potatoes on the baking tray. Insert sliced onion between the chicken & potato. Drizzle generous amount of olive oil on top. Sprinkle with some freshly cracked black pepper. Bake for 15 minutes, flip the chicken over & then bake again for another ~ 15 minutes.
• Remove from the oven & serve. You could also serve the dish with steamed rice.

Bebek Cabai Hijau Padang (Minangnese Duck Cooked in Green Chili)

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

Bahan

• 1 Bebek utuh (4 paha atas bawah), Air, Minyak
• 2 Daun kunyit-iris, 1 Jeruk nipis-peras, 5 Pekak
• 15 Daun jeruk-iris halus, 1 Bawang bombay-iris
• 15 cm Lengkuas+10 cm Jahe-geprek, 1 sm Gula
• 8 Cengkeh, 3 Daun salam, Lada bubuk, Garam
• 3 Sereh+5 cm Kunyit-geprek, 5 Kapulaga
• 5 sm Santan kental/Minyak kelapa (opsional)

Giling tapi agak kasar:

• 1 Pala-sangrai, 10 Kemiri, 15 gr Ketumbar
• 25 gr Bawang putih, 75 gr Bawang merah
• 275 gr Cabai hijau

 

Cara membuat

• Buang brutu, jeroan & kulitnya bila tdk suka. Kalau kulit mau dipakai, bakar sebentar bebek utk menghilangkan bulu2 halusnya. Ulasi bebek dengan air jeruk nipis, 1 sm garam & ½ sm lada bubuk. Remas2 sebentar lalu diamkan selama 15-20 menit. Cuci bebek.
• Sangrai pekak, cengkeh & kapulaga, angkat & sisihkan. Tumis bawang bombay hingga layu, beri bumbu giling lalu masak hingga matang & harum. Angkat & sisihkan.
• Masukkan bebek ke wajan/kuali besar, beri air secukupnya untuk merendam bebek. Rebus dengan ditutup di atas api sedang-kecil bersama semua daun2an, lengkuas, jahe, kunyit, sereh & bumbu yang disangrai. Setelah mendidih, beri garam & gula. Masak hingga air mulai berkurang (± 2 jam). Mskkan tumisan bombay & bumbu giling. Bila kulit bebek tidak dipakai, tuangi 5 sm santan/minyak kelapa. Masak dengan sesekali dibalik hingga bumbu meresap, cairan mengering & empuk. Total memasak bebek kira2 2½-3 jam (tergantung ukuran bebek).
• Catatan: untuk membuat Bebek Cabai hijau khas Kota Gadang, tambahkan total bawang merahnya jadi 250 gr & cabai hijaunya 500 gr. Bebek tidak dibuang kulitnya, hanya dibakar dulu sebentar sebelum dimasak. Bebek dimasak di minyak yang banyak bersama bumbu2 sampai empuk & mengering (tidak direbus).

 

Ingredients

• 1 whole Duck (4 Duck legs), 1 tbsp Sugar, 8 Cloves
• 1 Lime-squeezed, 3 Bay leaves, 5 Star anise, Salt
• 15 cm Galangal+10 cm Ginger-bruised, Water, Oil
• 3 Lemongrass+5 cm Turmeric-bruised, 5 Cardamom
• 15 Kaffir lime leaves-thinly sliced, ground Pepper
• 1 Onion-sliced, 2 Turmeric leaves-sliced
• 5 tbsp thick Coconut milk/coconut oil (optional)

Grind into a rough paste:

• 25 gr Garlic, 275 gr Green chilies, 15 gr Coriander
• 75 gr Shallots, 10 Candlenuts, 1 Nutmeg-roasted

 

Instructions

• Trim the duck parson‘s nose, remove also the innards & skin. But if you want to cook it with skin on, run the duck slightly over an open flame to clean up the pinfeathers/small hairs. Rub the duck with lime juice, 1 tbsp of salt & ½ tbsp of ground pepper. Massage the duck for awhile, let it sit for 15-20 minutes & then rinse.
• Roast star anise, cloves & cardamom. Remove from the heat & set it aside. Sauté the onion until translucent. Add in roughly ground spices; cook until fragrant. Remove from the heat & set aside.
• Put the duck into a big wok. Pour in enough water to cover the duck. Add all leaves, galangal, ginger, turmeric, lemongrass & roasted spices into the wok. Put the lid on & boil over medium-low heat. After it boiled, add in sugar & enough salt. Cook until the liquid reduced (~ 2 hours). Put in sauteed onion & ground spices. If you‘re cooking the duck without the skin, add in 5 tbsp of coconut milk/coconut oil. Cook & stir it occasionally until the flavor blended, the liquid dries & the duck tender. Total cooking time for the duck is around 2½-3 hours (depends on the  size).
• Note: If you want to make another version of Duck Cooked in Green Chili, from Kota Gadang area in West Sumatra, you should use totally 250 gr of shallots & 500 gr of green chilies. Cook it with the skin on. Grill the duck just for awhile before you cook it further on. Cook the duck with all of the spices in a lot of oil (not boiling it in water) until it‘s tender & dries.

Chicken & Egg Roll

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

Bahan

Bahan isian:

• 250 gr Daging paha ayam tanpa kulit, 50 gr Udang kupas
• ½ st Bumbu ngohiong, 1 st Kecap asin, 1 st Minyak wijen
• 1 st Saus tiram, 1 st Kaldu ayam bubuk, ½ st Lada bubuk
• 1 sm Maizena, 2 Putih telur, 2 Bawang putih, 1 st Garam

Bahan kulit pembungkus:

• 60 gr Terigu, 1 Telur, 100 ml Air, ¼ st Gula, ½ st Garam
• 22 Kuning telur,  sm Mentega-cairkan

Perekat:

• 1 st Terigu+3 st Air-aduk rata

Saus cocolan: aduk rata

• 3 sm Mayonnaise+1 sm Saus sambal/Saus tomat

Bahan lain:

• Minyak, Terigu secukupnya

 

Cara membuat

• Kulit: Campur & aduk rata semua bahan kulit hingga halus. Ulasi pan datar anti lengket tipis2 saja dengan sedikit minyak. Saput dng kertas penyerap minyak untuk mengambil kelebihan minyaknya. Pasang api di kecil-sedang lalu tuang adonan secukupnya ke pan untuk membuat dadar tipis. Putar pan hingga permukaan pan tertutup. Masak hingga adonan set, tapi masih flexibel (jangan tunggu hingga kering & kaku). Angkat & ulangi prosedur untuk sisa adonan.
• Isian: Pastikan daging ayam masih memiliki lemak & buang urat2 putihnya. Potong2 ayam. Di food processor, proses semua bahan isian hingga halus & tercampur rata.
• Panaskan kukusan. Letakkan 1 lembar plastik biasa di permukaan kerja. Taruh selembar kulit pembungkus di atas plastik. Letakkan 2-4 sm adonan isi (tergantung besar kulit pembungkus) di dekat salah satu sisi kulit. Lipat kulit di sisi terdekat itu hingga menutupi adonan. Lipat kulit di sisi kiri & kanan adonan ke arah tengah (seperti melipat risoles/lumpia) lalu gulung adonan sambil dipadatkan dengan rapi hingga hampir mencapai ujung kulit satunya. Oles ujung kulit itu dengan bahan perekat, rapatkan gulungan kulit. Tutupkan plastik di atas gulungan, tekan & gerakkan maju mundur untuk memadatkan adonan. Setelah padat, keluarkan dari plastiknya. Bungkus gulungan adonan dengan aluminium foil. Ulangi prosedur untuk sisa adonan. Kukus selama 8-10 menit saja agar ayam tidak kering.
• Keluarkan dari kukusan & biarkan hingga mendingin. Masukkan gulungan adonan ke freezer selama 1-2 jam (sampai setengah beku-memudahkan pemotongan). Bila membuat banyak, gulungan adonan ini dapat disimpan lama terbungkus di freezer. Keluarkan adonan & diamkan dulu sampai jadi setengah beku sebelum dipotong & digoreng nantinya.
• Sementara itu panasan minyak yang cukup banyak di pan/wajan. Potong2 gulungan tersebut menyerong. Gulingkan potongan tersebut di terigu hingga tersaput tipis saja. Goreng egg roll hingga kuning kecokelatan. Egg roll dapat digoreng sampai kulit pembungkus kering atau masih agak empuk, itu tergantung selera anda. Angkat & tiriskan di kertas penyerap minyak. Sajikan bersama saus cocolan.

 

Ingredients

Filling ingredients:

• 250 gr skinless Chicken thigh meat, 50 gr peeled Shrimps
• 1 tsp Chicken broth powder, 1 tsp Oyster sauce, 1 tsp Salt
• 1 tsp Dark soy sauce, ½ tsp 5-Spice powder, 2 Egg whites
• ½ tsp ground Pepper, 2 Garlic cloves, 1 tbsp Corn starch
• 1 tsp Sesame oil

Wrapper ingredients:

• 60 gr Flour, 1 Egg, 2 Egg yolks, 100 ml Water, ½ tsp Salt
• 2 tbsp Butter-melted, ¼ tsp Sugar

Sealer:

• 1 tsp Flour+3 tsp Water-combined well

Dipping sauce: combine

• 3 tbsp Mayonnaise+1 tbsp Chili sauce/Tomato sauce

Other ingredients:

• Frying oil, enough Flour

 

Instructions

• Wrapper: Combine all of the wrapper ingredients until smooth without no lumps. Lightly brush a flat non-stick pan with some oil. Wipe it up with a paper towel to get rid of excess oil. Turn the heat to medium-low & then pour enough batter to make a thin wrapper. Swirl the pan around to distribute the batter evenly on the pan bottom side. Cook until the wrapper is set, but still pliable (don‘t cook until it dries). Remove from the pan & repeat the procedure for remaining batter.
• Filling: Make sure the meat has some fat. Discard any hard connective tissue & then slice meat. Put all of the filling ingredients in a food processor & then process until it combine well & smooth.
• Preheat a steamer. Put 1 sheet of plastic in your working space. Place 1 wrapper above the plastic. Place 2-4 tbsp of filling (depends how large is your wrapper) close to one corner of the wrapper. Fold the corner to cover filling. Fold over the left & right-facing corners to completely cover the filling (do it like you wrap a spring roll). Roll it neatly & press a bit to compact the batter until you almost reach the opposite corner. Brush that corner with the sealer. Continue the rolling to completely seal the end side. Fold up 1 side of the plastic to cover the roll. Press a bit & move the roll forward & backward to compact. Remove chicken egg roll from the plastik & then wrap it with an aluminium foil sheet. Repeat the procedure for the rest of batter & wrapper. Steam the chicken egg rolls for 8-10 minutes only so the meat won‘t get too dry.
• Remove rolls from the steamer; let it cool down completely. Put rolls in the freezer for 1-2 hours (until it‘s half frozen-too make it easier when you cut it). If you make a lot of this chicken egg rolls, the rolls can store for quite a long time in the freezer. Just remove rolls from the freezer & let it thaw a bit on the counter before you could slice & fry it next time.
• Meanwhile, heat some oil in a pan. Slice the rolls at angles. Lightly coat each slice in flour & then fry them until golden brown. You could fry until the wrapper dries or still a bit soft, it‘s up to your liking. Remove from the heat & drain in paper towels. Serve chicken egg rolls with the dipping sauce.

Ayam Goreng Jepang Karaage (Japanese Chicken Karaage)

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

Bahan

Bahan ayam:

• 600 gr Daging paha ayam berkulit, 1 sm Sake *
• 50 ml Saus soya pekat, 15 gr Jahe-parut
• 1 st Lada hitam bubuk, Minyak sayur
• 3 sm Minyak wijen (opsional)
• 150-175 gr Tepung pati kentang/Maizena
• Jeruk nipis/lemon-potong2 (untuk penyajian)

Bahan saus: (opsional)

• 1 Bawang bombay sedang & 2 Cabai (opsional)-iris
• 45 gr Mentega/Margarin, ½ st Bawang putih bubuk
• 50 ml Air+50 ml Jus apel-campur, 2 sm Minyak wijen
• 1 st Kaldu bubuk, ½ sm Tepung pati kentang/Maizena
• 2 sm Saus soya pekat, 5 sm Kecap manis **

 

Cara membuat

• Potong2 daging ayam kira2 sama besar, jangan terlalu tipis & kecil. Sisihkan. Campur rata sake, jahe parut, saus soya, lada & minyak wijen. Dengan punggung sendok/garpu, tekan2 jahe ke cairan agar rasanya terserap. Masukkan potongan ayam & campur rata agar ayam terlapisi merata dengan saus marinasinya. Tutup & masukkan ke kulkas selama 1-2 jam.
• Saus (opsional): Larutkan maizena/pati kentang di dalam campuran jus apel lalu sisihkan. Tumis bawang bombay & cabai dengan mentega/margarin hingga layu. Aduk masuk bawang putih, saus soya & kecap. Masak hingga wangi saja (jangan gosong). Tuangi campuran jus apel. Masak & aduk2 sampai rasa menyatu & cairan sedikit mengental. Aduk masuk minyak wijen hingga menyatu lalu angkat dari api.
• Panaskan minyak yg cukup untuk merendam ayam di panci anti lengket berdasar tebal. Sementara itu, lapisi ayam satu persatu dengan tepung pati kentang/maizena. Anda dapat melapisinya dengan tipis untuk mendapatkan lapisan renyah yang tipis nantinya atau yang lebih tebal (tergantung selera). Goreng ayam sampai matang dalam beberapa kelompok (jangan saling menumpuk di dalam panci). Angkat dari api & tiriskan di atas kertas penyerap minyak.
• Hidangkan ayam goreng bersama nasi hangat, sayuran, potongan jeruk nipis & sausnya.
• * Sake dapat diganti dengan Arak beras Cina+½ st gula atau untuk versi halal diganti dengan kaldu ayam+½ st gula.
• ** Kecap manis diganti dengan 2 sm Kecap Inggris+2 sm Madu+1 sm Saus tomat.

 

Ingredients

Chicken ingredients:

• 600 gr skin on-boneless Chicken thighs
• 50 ml dark Soy sauce, 15 gr Ginger-grated
• 1 tbsp Sake*, 1 tsp ground Black pepper
• 3 tbsp Sesame oil (optional), Vegetable oil
• 150-175 gr Potato starch/Corn starch
• Lime/Lemon-sliced into wedges (for serving)

Sauce ingredients: (optional)

• 1 medium size Onion & 2 Chilies (optional)-sliced
• 45 gr Butter/Margarine, ½ tsp Garlic powder
• 50 ml Water+50 ml Apple juice-combine
• 2 tbsp Dark soy sauce, 2 tbsp Sesame oil
• 1 tsp Broth powder, 5 tbsp Sweet soy sauce**
• ½ tbsp Potato starch/Cornstarch

 

Directions

• Cut the chicken thigh pieces roughly the same size, not too thin & small. Set it aside. Combine the sake, grated ginger, soy sauce, pepper & sesame oil well. Using a spoon/fork back side, press the ginger into the liquid to infuse the flavor. Add in chicken pieces & mix well to coat them evenly with the marinade sauce. Cover & marinate chicken for 1-2 hours in the fridge.
• Sauce (optional): Dilute the potato starch in apple juice mixture. Set it aside. Sauté the onion & chili with butter/margarine until it wilts. Stir in all sauces & seasonings; cook just until it fragrant (don’t burn it). Pour in the juice mixture. Cook & keep on stirring until the flavor blend & the liquid thickens a bit. Stir in sesame oil & then remove it from the heat.
• Preheat enough oil to cover chicken in a non-stick heavy bottom pot. Meanwhile, dredge chicken pieces, one by one, into the potato/corn starch. You cold go for a light coating to get a thin crisp shell or a thicker coating. Fry the chicken pieces in batches (don’t overcrowd them in the pot) until it’s cooked. Remove from the pot & then drain them on paper towel.
• Serve the fried chicken with steamed rice, some vegetables, lime wedges & the sauce.
• * Sake could be substitute with Chinese rice wine+½ tsp of sugar or for a Halal version substitute it with chicken stock+½ tsp of sugar.
• ** Sweet soy sauce could be substitute with 2 tbsp Worcestershire sauce+2 tbsp Honey+1 tbsp Tomato ketchup.