Nasi Pedas Ayam Panggang Ketumbar - Perpaduan Nasi Yang Pedas Dengan Ayam Harum, Legit, & Lezat
Nasi Pedas Ayam Panggang Ketumbar
Spicy Rice with Coriander Grilled Chicken
Bahan
BAHAN 3:
BAHAN 4:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur bumbu marinasi ayam: 1 sdm wijen putih sangrai (sisakan sedikit untuk taburan), 4 siung bawang putih halus, 1 sdm madu, 2 sdm kecap manis, 1 sdm kecap asin, 1 sdm saus cabe, 1 sdm saus tomat, 2 sdm gula pasir, 1/2 sdt garam, 1 sdm Desaku ketumbar bubuk, 1 sdm minyak kelapa, 1/2 sdm air panas, dan 1/2 sdt cuka, aduk rata.
- Kerat sedikit ayam agar bumbu meresap, lumuri dengan bumbu, diamkan.
- Panaskan pan dengan sedikit minyak.
- Panggang ayam dengan teknik grill, biarkan sampai tercium aroma gurih, lalu balik dan oles lagi dengan bumbu, ulangi sampai matang (sekitar 15+ menit).
- Buat sambal: haluskan 4 siung bawang putih dengan 1 sdt garam, masukkan 20 cabe rawit gandot merah, ulek kasar, tambahkan 1 sdm kecap asin, campurkan.
- Panaskan 4 sdm minyak kelapa sampai wangi (jangan sampai berasap), tuangkan ke sambal, ulek lagi sampai emulsi.
- Aduk nasi putih panas dengan sambal (secukupnya) sampai rata warnanya, sajikan di clay pot.
- Iris ayam panggang serong memanjang, letakkan di atas nasi.
- Taburi dengan daun brambang, bawang goreng, dan wijen sangrai.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the chicken marinade: 1 tbsp toasted white sesame seeds (save a little for garnish), 4 cloves ground garlic, 1 tbsp honey, 2 tbsp sweet soy sauce, 1 tbsp light soy sauce, 1 tbsp chili sauce, 1 tbsp tomato sauce, 2 tbsp granulated sugar, 1/2 tsp salt, 1 tbsp Desaku ground coriander, 1 tbsp coconut oil, 1/2 tbsp hot water, and 1/2 tsp vinegar, stir well.
- Score the chicken lightly so the seasoning soaks in, coat it with the marinade, and let it sit.
- Heat a pan with a little oil.
- Grill the chicken, letting it cook until a savory aroma comes out, then flip and brush with more marinade, repeating until cooked (about 15+ minutes).
- Make the sambal: grind 4 cloves of garlic with 1 tsp salt, add 20 red gandot bird's-eye chilies, pound coarsely, add 1 tbsp light soy sauce, and mix.
- Heat 4 tbsp coconut oil until fragrant (don't let it smoke), pour it over the sambal, and pound again until emulsified.
- Mix the hot steamed rice with the sambal (to taste) until evenly colored, and serve in a clay pot.
- Slice the grilled chicken diagonally into long strips, and place it over the rice.
- Garnish with the sliced scallion greens, fried shallots, and toasted sesame seeds.
Cook Mode
Nasi Pedas Ayam Panggang Ketumbar - Perpaduan Nasi Yang Pedas Dengan Ayam Harum, Legit, & Lezat
Nasi Pedas Ayam Panggang Ketumbar - Perpaduan Nasi Yang Pedas Dengan Ayam Harum, Legit, & Lezat
Bahan
BAHAN 3:
BAHAN 4:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur bumbu marinasi ayam: 1 sdm wijen putih sangrai (sisakan sedikit untuk taburan), 4 siung bawang putih halus, 1 sdm madu, 2 sdm kecap manis, 1 sdm kecap asin, 1 sdm saus cabe, 1 sdm saus tomat, 2 sdm gula pasir, 1/2 sdt garam, 1 sdm Desaku ketumbar bubuk, 1 sdm minyak kelapa, 1/2 sdm air panas, dan 1/2 sdt cuka, aduk rata.
- Kerat sedikit ayam agar bumbu meresap, lumuri dengan bumbu, diamkan.
- Panaskan pan dengan sedikit minyak.
- Panggang ayam dengan teknik grill, biarkan sampai tercium aroma gurih, lalu balik dan oles lagi dengan bumbu, ulangi sampai matang (sekitar 15+ menit).
- Buat sambal: haluskan 4 siung bawang putih dengan 1 sdt garam, masukkan 20 cabe rawit gandot merah, ulek kasar, tambahkan 1 sdm kecap asin, campurkan.
- Panaskan 4 sdm minyak kelapa sampai wangi (jangan sampai berasap), tuangkan ke sambal, ulek lagi sampai emulsi.
- Aduk nasi putih panas dengan sambal (secukupnya) sampai rata warnanya, sajikan di clay pot.
- Iris ayam panggang serong memanjang, letakkan di atas nasi.
- Taburi dengan daun brambang, bawang goreng, dan wijen sangrai.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the chicken marinade: 1 tbsp toasted white sesame seeds (save a little for garnish), 4 cloves ground garlic, 1 tbsp honey, 2 tbsp sweet soy sauce, 1 tbsp light soy sauce, 1 tbsp chili sauce, 1 tbsp tomato sauce, 2 tbsp granulated sugar, 1/2 tsp salt, 1 tbsp Desaku ground coriander, 1 tbsp coconut oil, 1/2 tbsp hot water, and 1/2 tsp vinegar, stir well.
- Score the chicken lightly so the seasoning soaks in, coat it with the marinade, and let it sit.
- Heat a pan with a little oil.
- Grill the chicken, letting it cook until a savory aroma comes out, then flip and brush with more marinade, repeating until cooked (about 15+ minutes).
- Make the sambal: grind 4 cloves of garlic with 1 tsp salt, add 20 red gandot bird's-eye chilies, pound coarsely, add 1 tbsp light soy sauce, and mix.
- Heat 4 tbsp coconut oil until fragrant (don't let it smoke), pour it over the sambal, and pound again until emulsified.
- Mix the hot steamed rice with the sambal (to taste) until evenly colored, and serve in a clay pot.
- Slice the grilled chicken diagonally into long strips, and place it over the rice.
- Garnish with the sliced scallion greens, fried shallots, and toasted sesame seeds.
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