Resep Kesrut Pitek (Ayam Kesrut) - Masakan Khas Suku Osing Banyuwangi Yang Turun Temurun.
Kesrut Pitek (Ayam Kesrut) Banyuwangi
Kesrut Pitek / Ayam Kesrut (Traditional Osing Banyuwangi Chicken Stew)
Bahan
Bahan 1 :
Bahan 2 (Bumbu Halus) :
Bahan 3 :
Cara Membuat
- Masukkan ayam kampung, garam, Ladaku Merica Bubuk, daun salam, serai, lengkuas, jahe dan air ke dalam panci, rebus hingga ayam ¾ empuk dengan api kecil dan panci tertutup.
- Haluskan bahan 2 lalu masukkan ke dalam rebusan ayam.
- Masak terus hingga bumbu tidak langu serta ayam sangat empuk dan pecah dagingnya
- Masukkan tomat dan belimbing sayur, masak hingga keluar rasa asamnya.
- Matikan api dan bila menyukai rasa yang lebih asam, dapat ditambahkan air perasan jeruk nipis lalu diaduk rata.
- Sajikan panas-panas.
Ingredients
Ingredient 1:
Ingredient 2 (ground spice paste):
Ingredient 3:
Steps
- Put the free-range chicken, salt, Ladaku Ground Pepper, bay leaves, lemongrass, galangal, ginger, and water into a pot, boil until the chicken is ¾ tender over low heat with the pot covered.
- Grind ingredient 2 smooth, then add it to the chicken broth.
- Continue cooking until the seasoning loses its raw smell and the chicken is very tender and the meat falls apart
- Add the tomato and bilimbi, cook until the tangy flavor comes through.
- Turn off the heat, and if you prefer a tangier taste, you can add lime juice and stir well.
- Serve piping hot.
Cook Mode
Resep Kesrut Pitek (Ayam Kesrut) - Masakan Khas Suku Osing Banyuwangi Yang Turun Temurun.
Resep Kesrut Pitek (Ayam Kesrut) - Masakan Khas Suku Osing Banyuwangi Yang Turun Temurun.
Bahan
Bahan 1 :
Bahan 2 (Bumbu Halus) :
Bahan 3 :
Cara Membuat
- Masukkan ayam kampung, garam, Ladaku Merica Bubuk, daun salam, serai, lengkuas, jahe dan air ke dalam panci, rebus hingga ayam ¾ empuk dengan api kecil dan panci tertutup.
- Haluskan bahan 2 lalu masukkan ke dalam rebusan ayam.
- Masak terus hingga bumbu tidak langu serta ayam sangat empuk dan pecah dagingnya
- Masukkan tomat dan belimbing sayur, masak hingga keluar rasa asamnya.
- Matikan api dan bila menyukai rasa yang lebih asam, dapat ditambahkan air perasan jeruk nipis lalu diaduk rata.
- Sajikan panas-panas.
Ingredients
Ingredient 1:
Ingredient 2 (ground spice paste):
Ingredient 3:
Steps
- Put the free-range chicken, salt, Ladaku Ground Pepper, bay leaves, lemongrass, galangal, ginger, and water into a pot, boil until the chicken is ¾ tender over low heat with the pot covered.
- Grind ingredient 2 smooth, then add it to the chicken broth.
- Continue cooking until the seasoning loses its raw smell and the chicken is very tender and the meat falls apart
- Add the tomato and bilimbi, cook until the tangy flavor comes through.
- Turn off the heat, and if you prefer a tangier taste, you can add lime juice and stir well.
- Serve piping hot.
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