Ayam Pedas Kuah - Masakan Di Kala Musim Hujan
Resep by Rudy Choirudin
Ayam Pedas Kuah Balikpapan
Bahan
Bahan 1 :
Bahan 2 (Bumbu Halus) :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan 4 siung bawang putih, 10 cabe gendot hijau, 2 kemiri, 3 cm jahe, 3 cm lengkuas, 1 1/2 sdt garam, 1 sdm Desaku ketumbar bubuk, 1/4 sdt Desaku kunyit bubuk, 1/2 sdt Ladaku merica bubuk, dan 50 ml air.
- Bakar ayam (700 gr, dipotong 4) di atas pan api sedang sampai kedua sisi kecoklatan (agar aroma bakar masuk ke bumbu).
- Rajang 7 bawang merah, memarkan serai (10 cm), sobek 5 lembar daun jeruk dan 2 lembar daun salam.
- Panaskan 5 sdm minyak goreng api sedang, tumis bawang merah sampai sedikit kekuningan.
- Masukkan bumbu halus, buang dulu kadar airnya sampai harum, aduk terus.
- Masukkan daun salam, daun jeruk, dan serai, tumis sampai harum.
- Masukkan 20 cabe gendot hijau (dibelah 2), pastikan matang.
- Masukkan santan 600 ml, aduk sampai warna keluar dan mendidih.
- Masukkan ayam bakar, rebus sampai lunak, aroma bakar masuk ke kuah.
- Masukkan 1 1/2 sdt gula pasir, aduk.
- Mendidih, kecilkan api, tutup, masak 25-30 menit.
Ingredients
Part 1:
Part 2 (Ground seasoning):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind: 4 cloves garlic, 10 green gendot chilies, 2 candlenuts, 3 cm ginger, 3 cm galangal, 1 1/2 tsp salt, 1 tbsp Desaku ground coriander, 1/4 tsp Desaku turmeric powder, 1/2 tsp Ladaku ground pepper, and 50 ml water.
- Grill the chicken (700 g, cut into 4 pieces) on a pan over medium heat until both sides are browned (so the grilled aroma soaks into the seasoning).
- Slice the 7 shallots, bruise the lemongrass (10 cm), and tear the 5 kaffir lime leaves and 2 bay leaves.
- Heat 5 tbsp cooking oil over medium heat, sauté the shallots until slightly golden.
- Add the ground seasoning, cook off the moisture first until fragrant, stirring constantly.
- Add the bay leaves, kaffir lime leaves, and lemongrass, sauté until fragrant.
- Add the 20 split green gendot chilies, make sure they're fully cooked.
- Add the 600 ml coconut milk, stir until the color develops and it boils.
- Add the grilled chicken, simmer until tender, letting the grilled aroma infuse the broth.
- Add 1 1/2 tsp granulated sugar, stir.
- Once boiling, lower the heat, cover, and cook for 25-30 minutes.
Cook Mode
Resep by Rudy Choirudin
Ayam Pedas Kuah Balikpapan
Ayam Pedas Kuah - Masakan Di Kala Musim Hujan
Ayam Pedas Kuah - Masakan Di Kala Musim Hujan
Bahan
Bahan 1 :
Bahan 2 (Bumbu Halus) :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan 4 siung bawang putih, 10 cabe gendot hijau, 2 kemiri, 3 cm jahe, 3 cm lengkuas, 1 1/2 sdt garam, 1 sdm Desaku ketumbar bubuk, 1/4 sdt Desaku kunyit bubuk, 1/2 sdt Ladaku merica bubuk, dan 50 ml air.
- Bakar ayam (700 gr, dipotong 4) di atas pan api sedang sampai kedua sisi kecoklatan (agar aroma bakar masuk ke bumbu).
- Rajang 7 bawang merah, memarkan serai (10 cm), sobek 5 lembar daun jeruk dan 2 lembar daun salam.
- Panaskan 5 sdm minyak goreng api sedang, tumis bawang merah sampai sedikit kekuningan.
- Masukkan bumbu halus, buang dulu kadar airnya sampai harum, aduk terus.
- Masukkan daun salam, daun jeruk, dan serai, tumis sampai harum.
- Masukkan 20 cabe gendot hijau (dibelah 2), pastikan matang.
- Masukkan santan 600 ml, aduk sampai warna keluar dan mendidih.
- Masukkan ayam bakar, rebus sampai lunak, aroma bakar masuk ke kuah.
- Masukkan 1 1/2 sdt gula pasir, aduk.
- Mendidih, kecilkan api, tutup, masak 25-30 menit.
Ingredients
Part 1:
Part 2 (Ground seasoning):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind: 4 cloves garlic, 10 green gendot chilies, 2 candlenuts, 3 cm ginger, 3 cm galangal, 1 1/2 tsp salt, 1 tbsp Desaku ground coriander, 1/4 tsp Desaku turmeric powder, 1/2 tsp Ladaku ground pepper, and 50 ml water.
- Grill the chicken (700 g, cut into 4 pieces) on a pan over medium heat until both sides are browned (so the grilled aroma soaks into the seasoning).
- Slice the 7 shallots, bruise the lemongrass (10 cm), and tear the 5 kaffir lime leaves and 2 bay leaves.
- Heat 5 tbsp cooking oil over medium heat, sauté the shallots until slightly golden.
- Add the ground seasoning, cook off the moisture first until fragrant, stirring constantly.
- Add the bay leaves, kaffir lime leaves, and lemongrass, sauté until fragrant.
- Add the 20 split green gendot chilies, make sure they're fully cooked.
- Add the 600 ml coconut milk, stir until the color develops and it boils.
- Add the grilled chicken, simmer until tender, letting the grilled aroma infuse the broth.
- Add 1 1/2 tsp granulated sugar, stir.
- Once boiling, lower the heat, cover, and cook for 25-30 minutes.
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