AYAM GORENG BUMBU OPOR
Ayam Goreng Bumbu Opor
Ayam Goreng Bumbu Opor (Opor-Spiced Fried Chicken with Crispy Batter)
Bahan
Bahan 1:
Bahan 2 (dihaluskan) :
Bahan 3 :
Bahan 4 (kremesan) :
Cara Membuat
- Blender bahan 2 (bawang merah, kemiri sangrai, lengkuas, jahe dan air) sampai halus.
- Campurkan Bahan 1 (ayam pejantan, Bumbu Desaku Marinasi, daun salam, daun jeruk, serai, larutan santan, garam, dan gula pasir) beserta bahan 2 yang sudah dihaluskan ke dalam wajan, aduk rata.
- Rebus (ungkep) dengan api kecil hingga bumbu meresap dan ayam pejantan cukup empuk.
- Sesaat sebelum diangkat, masukkan bahan 3 (Desaku Bawang Putih Bubuk dan Ladaku Merica Bubuk), aduk rata.
- Matikan kompor, dinginkan ungkepan ayam sampai benar-benar dingin.
- Goreng ayam dengan api sedang selama 2-3 menit atau sampai berwarna kuning keemasan.
- Kremesan: ambil sisa bumbu opor, encerkan dengan air sampai diperoleh 250ml.
- Tambahkan tepung beras dan tepung tapioka, aduk rata.
- Goreng adonan kremesan hingga garing.
- Hidangkan ayam goreng bumbu opor bersama kremesannya.
Ingredients
Ingredient 1:
Ingredient 2 (ground smooth):
Ingredient 3:
Ingredient 4 (crispy batter):
Steps
- Blend ingredient 2 (shallots, toasted candlenuts, galangal, ginger, and water) until smooth.
- Combine ingredient 1 (free-range/rooster chicken, Desaku Marinade Seasoning, bay leaves, kaffir lime leaves, lemongrass, coconut milk mixture, salt, and granulated sugar) with the ground ingredient 2 in a pan, mix well.
- Simmer (braise) over low heat until the seasoning is absorbed and the chicken is fairly tender.
- Just before removing from heat, add ingredient 3 (Desaku Garlic Powder and Ladaku Ground Pepper), mix well.
- Turn off the heat, let the braised chicken cool completely.
- Fry the chicken over medium heat for 2-3 minutes or until golden brown.
- Crispy batter: take the remaining opor seasoning, dilute with water until you get 250ml.
- Add the rice flour and tapioca starch, mix well.
- Fry the crispy batter mixture until crisp.
- Serve the opor-spiced fried chicken with its crispy batter.
Cook Mode
AYAM GORENG BUMBU OPOR
AYAM GORENG BUMBU OPOR
Bahan
Bahan 1:
Bahan 2 (dihaluskan) :
Bahan 3 :
Bahan 4 (kremesan) :
Cara Membuat
- Blender bahan 2 (bawang merah, kemiri sangrai, lengkuas, jahe dan air) sampai halus.
- Campurkan Bahan 1 (ayam pejantan, Bumbu Desaku Marinasi, daun salam, daun jeruk, serai, larutan santan, garam, dan gula pasir) beserta bahan 2 yang sudah dihaluskan ke dalam wajan, aduk rata.
- Rebus (ungkep) dengan api kecil hingga bumbu meresap dan ayam pejantan cukup empuk.
- Sesaat sebelum diangkat, masukkan bahan 3 (Desaku Bawang Putih Bubuk dan Ladaku Merica Bubuk), aduk rata.
- Matikan kompor, dinginkan ungkepan ayam sampai benar-benar dingin.
- Goreng ayam dengan api sedang selama 2-3 menit atau sampai berwarna kuning keemasan.
- Kremesan: ambil sisa bumbu opor, encerkan dengan air sampai diperoleh 250ml.
- Tambahkan tepung beras dan tepung tapioka, aduk rata.
- Goreng adonan kremesan hingga garing.
- Hidangkan ayam goreng bumbu opor bersama kremesannya.
Ingredients
Ingredient 1:
Ingredient 2 (ground smooth):
Ingredient 3:
Ingredient 4 (crispy batter):
Steps
- Blend ingredient 2 (shallots, toasted candlenuts, galangal, ginger, and water) until smooth.
- Combine ingredient 1 (free-range/rooster chicken, Desaku Marinade Seasoning, bay leaves, kaffir lime leaves, lemongrass, coconut milk mixture, salt, and granulated sugar) with the ground ingredient 2 in a pan, mix well.
- Simmer (braise) over low heat until the seasoning is absorbed and the chicken is fairly tender.
- Just before removing from heat, add ingredient 3 (Desaku Garlic Powder and Ladaku Ground Pepper), mix well.
- Turn off the heat, let the braised chicken cool completely.
- Fry the chicken over medium heat for 2-3 minutes or until golden brown.
- Crispy batter: take the remaining opor seasoning, dilute with water until you get 250ml.
- Add the rice flour and tapioca starch, mix well.
- Fry the crispy batter mixture until crisp.
- Serve the opor-spiced fried chicken with its crispy batter.
Cook Notes
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